Goan Fish Curry
I have so many recipes to be tried out in my “to-do” list. One such recipe was the Goan Fish Curry. So, this time when I bought fish, I didn’t have to rack my brain to decide which recipe to follow. As usual, I looked into Goan Food Recipes blog, my go-to space for any Goan recipes 🙂 On reading through, I realised that the preparation is pretty much the same to Kerala Style Meen Maanga Thenga Arachu Vachathu. The only difference is that no curry leaves is used in the Goan preparation.
Mango is used as the souring agent in this recipe. However, one may use tamarind instead, like I did. Ideally this curry is to rest for a couple of hours, so that the fish absorbs all the flavours. If you plan to keep the curry for longer, store in refrigerator and heat just before serving.
Goan Fish Curry
Source: Goan Food Recipes
Goan Fish Curry
Ingredients
- 400 gms Fish slices
- to taste Salt
- 1 teaspoon Tamarind paste (or 1 Raw Mango sliced)
To be Ground to a Fine Paste
- 6 chillies (I used 2-1/2 tsp of Kashmiri chili powder) Dried Kashmiri
- 1 - 1/4 cups Coconut Grated
- 1/2 Ginger " piece
- cloves Garlic cloves (3 big or 6 small)
- 5 - 6 Peppercorns
- 1 teaspoon Coriander seeds
- pinch Fenugreek seeds a
- 1/2 teaspoon Turmeric powder powder
- 1/2 teaspoon Cumin seeds
- 1 chilly Green
- as required Water
Instructions
- Apply salt on the clean fish slices and keep aside.
- Take a pan and pour the ground paste, along with adequate water.
- When it comes to a boil, add the tamarind pulp.
- Add more salt, if required.
- When the mixture comes to a boil, add the fish slices.
- If you are using raw mango, ad the mango slices along with the fish.
- Cook for 3-4 minutes or till the fish is cooked through.
- Switch off heat and allow to rest for a couple of hours, so that the fish pieces absorb the flavours.
- Garnish with chopped coriander leaves and serve hot with Rice.