Remove the stems form the clean red chili. Place into the blender jar and add the scraped fresh coconut.
Continue to add in the Tamarind Paste, Onion, Ginger Garlic and spices (Turmeric, Cumin, black pepper and coriander seed powder) Then add 1 cup of water too.
Close the lid and blend the paste. If the blending is getting heavier, turn off the kitchen gadget, open the lid and add some more water.
Use in curry or freeze in batches for later use.
Video
Notes
Use a quality strong blender to prepare the paste.
You can store the paste in the freezer and use whenever you want to make a curry. It simplifies and helps in reducing time when preparing a Goan fish curry from scratch.
Makes about 1.1 pounds or ½ kilogram, which you can use for 2 curries. 1 curry = 6 servings. So the paste can serve up to 12 persons.
Use Ginger and garlic fresh (ratio 1:2) or use in paste form