Tuesday, January 21, 2014

Goan Fish Curry

The wide variety of meat and fish dishes in Goa makes me wanting to go to Goa...and also a few other things too ;)
 Soccer man has a senior Goan friend whom he had shared a room while he was in Mumbai. Though he's almost his dad's age,  by his character he's younger than my younger brother :)
A typical Goan , a fun loving , really happy man  and a super duper cook too , it was when he came to spent holidays with us , that I learned a bit about Goan cuisine. Goan's have a wide variety of cooking fish , there is some resemblance with fish curry made in Kerala , an addition of tamarind paste and a few other masala ingredients makes it different , this one is a must try recipes for Malayali's who are fish Lovers like I am.

Adapted this recipe from Goan food Recipes  , I made it with Salmon and also made little changes like making it with Coconut oil and an extra addition of Curry leaves.


For Grinding Masala

Coconut - 1 cup of grated Coconut.
Kashmiri chili Powder - 1 and 1/2 table spoon (Use whole Kashmiri chili's 4 to 5 )
Very small Piece Ginger
Garlic - 3 cloves
Pepper corns - 4 no's (or else use Pepper Powder, I used more and know what it was very hot)
Coriander seeds - 1 tsp (or else use 1 and 1/2 tsp coriander powder)
Turmeric Powder - 1/2 tsp
Jeera/Cumin seeds - 1 tsp
Tamarind Paste- 2 table spoon ( 1 table spoon if raw mango is used , I didn't have mango)
Green Chili -  1 no.

Other Ingredients

 Fish - I made with Salmon ( 1/2 kg cleaned and sliced)
A pinch of Methi seeds
 Onion - 1 medium
Oil - 3 table spoon ( I used Coconut Oil)
Curry leaves - 1 spring (Optional)
Salt to taste.


* Clean fish and coat with a pinch of salt. Keep aside.
*Grind the Ingredients - given under grinding to make a thick paste. 

Grind all the above ingredients to make a paste.

* Heat 2 table spoon of oil in pan (if using any other oil , use the whole 3 table spoon here) , add first the methi seeds followed by sliced Onion , Saute till golden brown and add in the ground Masala paste, stir well , wait till it starts to boil , cover the vessel with a lid and cook this gravy for 10 minutes in medium-low heat. 

I added a little more water for more gravy and also this Chatti/Clay pot absorbs more water.

* Add in the sliced Fish and salt and cook for another 5 minutes in medium heat , till the fish looks nice and tender.

* Switch off the heat , add 1 table spoon of Coconut oil on top and also the curry leaves (this step is optional). Keep the lid closed for some time before serving ( the more time you keep it, more tasty it would be as the fish then absorbs all the flavors) 
Enjoy Goan Fish curry with a Kerala Touch. 

          : If you have Raw mango , do add half of one medium mango,  sliced , while adding the ground paste. Reduce the amount of tamarind paste accordingly. 


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