In a Vessel, add all the masala that you've just ground, the green chillies, oil, sugar(if using) and Maggi cube(if using)
Add 1 cup water into the mixer that we used for grinding the masala and shake it well so that all the left over masala is mixed with the water(We don't waste anything, you see....hehehe!!) Add this water into the vessel, give it a nice stir and cover the vessel with a lid Now place the vessel on medium high flame and allow it to boil for about 10 minutes
After 10 minutes, add the fish, lower the flame a little bit and cover the vessel
Once you've added the fish DO NOT stir the curry or else there are chances of the fish breaking
Hold the side handles of your vessel and gently spin it twice or thrice.
Check for salt or sugar. If required, add it at this stage. If you like your curry tangier, take some tamarind, add hot water to it and add some tamarind pulp to the curry. But remember NOT to stir the curry. Always use the "spinning" method as mentioned in the step above
Since fish gets cooked quickly, we allow it to cook for just 5-7 minutes after adding it to the curry.
As soon as the curry starts to boil, turn off the flame
Keep the lid of the vessel half open and let the curry rest for at least 30 minutes before serving
Note:-If you like your curry thick or thin, adjust the quantity of water accordingly Enjoy this simple yet super delicious Goan Halwa curry with some Hot Steamed Rice :) :)