India has lots of coastlines, so it’s no surprise that fish and seafood are common ingredients in Indian curries.
Goa, the smallest state in India, located on the western coast, is no exception. In Goa, the fish curries use coconut, making them creamy with a bit of a unique spice. They get a tart tang from tamarind, and they are known to be fairly spicy. It’s the tangy-ness that really sets Goan curries apart. This unique element comes from Portuguese influence.
This Goan Fish Curry recipe is a staple food usually eaten with rice and naan like traditional Indian food.
INGREDIENTS:
FOR MASALA :
- 5-6 nos red dried chillies, soaked in water
- 1/2 cup fresh Coconut, sliced
- 1 tbsp Tamarind Paste
- 1-inch fresh ginger, peeled & chopped
- 3 nos Garlic cloves
- ½ medium sized Onion, sliced
- ¼ tsp Turmeric Powder
- ¼ tsp Cumin seeds
- ¼ tsp Black Pepper
- 1 tsp Coriander Seeds
- 1/2 medium onion chopped
- Water for grinding
2 cups of water
Salt as required
2 nos green chillies slit
Method :
For Marination:
Use fish which is washed, cleaned
Add some turmeric, salt to it and rub the fish on either side.
Keep aside for 10 mins.
For the masala:
- In a mixer, jar add sliced coconut, red chillies, coriander seeds, garlic, peppercorns, cumin seeds, onion, green chillies, ginger and grind them.
- After running it in the grinder for few seconds, scrape the sides off, add tamarind and water. Grind it into a fine paste.
- Heat a vessel, transfer the paste into it and add in water.
- Increase the flame and add salt to the curry, give it a good mix.
- Cover it with a lid and cook it for 10 minutes.
- Add in the marinated fish, splash the curry on top of the fish, cover it with a lid and cook it for next 8-10 minutes.
- Add in few slit green chillies and now it's ready to plate.
Our Goan Fish Curry is ready.