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Goan Fish/Egg Curry cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you effortlessly, you may make it in simple actions. You may make it for friends or family events, and it could be shown at several public occasions actually. I am certain you will see lots of people who just like the Goan Fish/Egg Curry dishes which you make.

Alright, don’t linger, let’s practice this goan fish/egg curry menu with 16 substances which are definitely easy to receive, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements Goan Fish/Egg Curry:

1. Give 500 gms for fish cleaned
2. Provide 2 tbsps - lemon juice
3. Take 2 tbsps tamarind juice
4. Require 1 tbsp - Chili powder
5. Make ready 1 tbsp for Turmeric powder
6. Require 1 tbsp of Corriander powder
7. Get 1 cup for coconut grated
8. Need 6 - 7 cloves of garlic
9. Prepare 1 ginger " slice of
10. Take 1 tbsp - vegetable oil
11. Give 1/2 cup - water hot
12. Take 2 of onions large sliced
13. Give 4 aniseed pieces
14. Take 1 - 2 Bay leaf
15. Need to taste of Salt
16. You need 4 for eggs full boiled

Goan Fish/Egg Curry process:

1. Marinate the fish in mixture of turmeric powder, salt and lime juice for about 15-20 minutes. Apply a thin layer on all the sides of the fish and keep it aside.You can use any fish of your choice but my personal favourite is Pomfret(Butterfish), Surmai (Kingfish). Even Tilapia tastes good in this style of cooking.
2. Put grated coconut, turmeric powder, chili powder, coriander powder, tamarind water, garlic, ginger  along with hot water in a blender.
3. Mix till a smooth consistency is achieved. Hot water will help to take coconut milk out of it while blending.
4. Heat a deep pan on a medium flame and add the oil. Once it is hot, add Bay leaf, Aniseed and onions and saute till the onions turn brown.
5. Add masala paste you just ground to the oil and fry for 5 minutes. Add 2 cups of water to achieve desired flowing consistency of the gravy.Let it boil once and then simmer it and let it cook for another 7-10 minutes. Add salt.
6. Gently add the marinated fish pieces in the pan and let it cook for 10 minutes. Do not cover the pan anytime while cooking.
7. For Egg variant, use the same gravy and instead of adding fish, add small pieces of white of eggs. Also do not add too much of water as in for fish. Egg gravy tastes better if it is thicker.
8. Garnish your dish with fresh Cilantro and serve with plain boiled rice.

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