Instructions: Grind the red chillies coriander seeds and tamarind to a fine paste in a blender Add salt and smear the paste onto the ftsh.

Liquidise the coconut with 300ml water in a blender and extract the thick milk by squeezing it hard through a sieve or muslin cloth.

Repeat with 150ml water to get a second thin milk.

Heat the oil in a pan and gently fry the fish along with its marinade.

Turn it over and add the thin coconut milk.

Simmer until the fish is cooked.

Add the tirphal and thick milk bring to the boil once and remove from the heat.

Serve hot with boiled rice.

Eaten regularly in the beautiful region of Goa conjuring up visions of Goan beaches at dusk when the notes of the guitar fill the air and curry and rice stalls start their trade. Eaten regularly in the beautiful region of Goa conjuring up visions of Goan beaches at dusk when the notes of the guitar fill the air and curry and rice stalls start their trade.

Serves 4

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