Goan Fish Curry in Microwave
By IFB | June 11, 2020
Yes it’s possible … in an IFB Microwave Oven!
Savour the taste of coastal spices with fragrant Goan Fish Curry Masala, easily made with a microwave oven recipe by IFB Spice Secrets.
Preparation time: 10 mins
Cooking time: 10 mins
Yield: 250 gm
Shelf life: 6 months-1 year
- 3/4 cup shredded, unsweetened, dried coconut
- 1/4 cup thinly sliced fresh garlic cloves
- 8-10 quarter-size slices of peeled fresh ginger
- 3-5 fresh green chillies
- 1/4 cup coriander seeds
- 2 tbsp white poppy seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorn
- 1 tsp black cumin seeds
- 1 tbsp fennel seeds
- 1 tsp ajwain seeds
- 15 dried red chilli peppers, such as chile de arbol, broken
- 8-10 green cardamom pods, lightly crushed to break the skin
- 8-10 star anise seeds, broken
- 1 stick cinnamon (2-inch), broken
- 10 whole cloves
- 1 tsp ground turmeric
- 1 tsp ground nutmeg
1.In a microwave-safe flat bowl, line a tissue paper on the base. Spread all the whole spices, select 80% micropower level on solo mode (microwave mode) and heat up the whole spices for 10 mins. After 5 mins, add the coconut, fresh garlic, ginger, chillies and continue heating this mixture.
2.After every minute, lightly stir the spice mixture. After heating, spread them on a paper for 10 mins.
3.Grind the whole spices into fine powder in a grinder; now grate nutmeg and turmeric in the powder masala. Give a final grind.
4.You can make about 250 gm masala from these ingredients.
5.Transfer the masala into a clean glass jar or airtight container.
6.You can store this masala in an airtight container in a cool, dry place for about 6 months to 1 year.