How to make Goan Fish Curry -
There are several curries which can be made by this delectable fish but this recipe is very common in Northern parts of Goa. With layers of flavour, depth, tartness and a hint of sweetness from the onion and coconut. There are so many types of fish curries in Goa and this is one of the most popular ones. It really is delicious and works perfectly with variety of seafood and not just fish – try making it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfret (पापलेट), Oil (ऑइल)
Cuisine : Goan
Course : Main Course Seafood
For more recipes related to Goan Fish Curry checkout Fish Ambat, Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish . You can also find more Main Course Seafood recipes like Fish With Pear Chutney Prawn Ghassi Pav with Chingri Maach Palak with prawns
Goan Fish Curry Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Goan Fish Curry Recipe
Pomfret cut into darnes 2 medium
Oil 1 tablespoon
Green chillies slit 2
Onion finely chopped 1 large
Salt to taste
Tamarind soaked and pulp removed 1 lemon size
Malt vinegar 2 teaspoons
Steamed Basmati rice for serving
Fresh coriander leaf for garnishing
For paste
Dried red chillies 6
Cumin seeds 2 teaspoons
Garlic 15 cloves
Ginger roughly chopped 2 inch piece
Coriander seeds 2 tablespoons
Coconut scraped 1/2 cup
Method
Step 1
To prepare paste, coarsely grind together dried red chillies, cumin seeds, garlic cloves, ginger, coriander seeds and coconut along with ¼ cup water.
Step 2
Heat oil in a deep non-stick pan. Add green chillies and sauté for 10 seconds. Add onion and sauté till translucent.
Step 3
Add ground paste, sauté for 1 minute, cover and cook for 1-2 minutes. Add 1½ cups water, mix, cover and cook for 5 minutes.
Step 4
Add fish darnes andsalt, lightly mix, cover and cook for 3-4 minutes. Add tamarind pulp and malt vinegar, mix, cover and cook for 1 minute.
Step 5
Garnish with a coriander leaf and serve hot with steamed Basmati rice.
Nutrition Info
Calories : 693 Kcal
Carbohydrates : 30.1 gm
Protein : 74.1 gm
Fat : 30.6 gm
Other : 15.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
