Chinchoni Masala Recipe

Cozinha brings to life the traditional food of the East Indian Community and presents the food in all its authenticity.

Fish Chinchoni (Non – Veg)

Ingredients

  • 500 gms fish (pomphret/tuna/king fish)
  • 1 grated coconut
  • 2 tbsp Chinchoni masala
  • 8 garlic pods
  • 2 tbsp chopped coriander
  • 3 green chillies
  • 2 glasses of water (as per requirement)
  • 4 tbsp tamarind pulp (after soaking tamarind in water for 10 mins)

Method

  • Wash the fish and pat dry
  • Rub a little salt and keep aside
  • Grind the coconut, EIC Chinchoni masala, garlic, coriander and chillies to a fine paste
  • Stir the ground paste with water in a heavy bottom pan and bring to a boil
  • Add the marinated fish to the gravy.
  • Adjust the taste with salt and let it boil for 15 minutes
  • When the fish begins to float, turn off the heat.
  • Garnish with chopped coriander

This oil-free curry is best served with steamed rice/ East Indian rice hand breads.