While preparing this curry, I have skipped adding the yogurt for marination and instead marinated the mutton with my favorite greenmasala paste prepared with cilantro, green chillies, ginger, garlic, cumin seeds, lemon juice and salt
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These were cooked in fiery Goan spice to balance the flavour. Both the fishes were spicy where Bhareli Macchi was the pomfret stuffed with traditional green spices and Meen Polichattu is the pan fried surmai that is smothered with tangy spices mixed with chopped shallots