Goan Fish Curry in Microwave

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

Ingredients:

• 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

Preparation:

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.