This fish curry is forever a winner in our household. Got it from a dear colleague, who learned how to make it from her Goan friend. I've tasted a lot of curries in my life, but this one wins my tastebud each time. Very versatile, can be used with prawns or shrimps, and pretty much any white fish. Serve with warm rice.
1Wash fish or prawns and place in bowl. Sprinkle with small amount of salt, tumeric, and garlic powder. Let sit. Put the spices (cloves, black peppers, coriander seed and chili flakes) inside a cheese cloth - skip this step if you don't mind having loose spices in the curry.
2Heat oil in pan, add chopped onion and cook until soft. Add 2 cloves crushed garlic & grated ginger. Add to the pan the spices in (cloves, black peppers, coriander seed and chili flakes) or throw in the cheesecloth. Cook a little while longer
Add tomato and cook well until like mush.
Add bouilon cubes & chili powder. Mix well.
3Add coconut powder, and mix well. Add 1 tsp vinegar. Then add coconut milk and mix well. Add water (add less if you want thicker curry, and more for soupy one). Mix well.
Add the chopped cilantro. Simmer for 30 minutes.
4Add the fish or prawn to the curry mix for a few minutes, until cooked. Served on top of warm rice.