Konkanis cook well. Almost as good as Parsees. That is because they are Catholic.
Konkani Fish Curry
Two pounds firm fish, big chunks.
Half cup each: Oil, chopped onions.
Quarter cup chopped tomatoes.
One and a half cup coconut milk.
Half dozen green peppers, slit and seeded.
Two tablespoons chilipaste.
One tablespoon ground coriander.
One teaspoon each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, a little chopped garlic.
Half cup of weak tamarind water.
Whirr chili paste spices ginger garlic and tamarind water in the blender.
Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, a few tablspoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.
Simple and exquisite.