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), Onion (प्याज़ )
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 Kodagu Baimbale Fry, Grilled Fish with Creole Sauce, Dhabi Fish, Prawn Ghassi.
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 6 pieces each 2 (400 gms
Onion chopped 1 small
Green chillies slit and halved 2
Salt to taste
Malt vinegar 1 tablespoon
For paste
Cumin seeds 2 teaspoon
Coriander seeds 2 tablespoons
Dried red chillies 6
Coconut scraped 1/2 cup
Ginger roughly chopped 2 inch piece
Garlic roughly chopped 15 cloves
Tamarind (seedless) 1 lemon size ball
Method
Step 1
Dry roast cumin seeds, coriander seeds and whole red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger, garlic and tamarind with a little water. Apply half of the ground paste to fish. Heat a non-stick pan. Add onions and roast till light brown.
Step 2
Add green chillies and cook on medium heat for three minutes. Stir constantly. Add the remaining paste and stir well. Roast for three minutes, on low heat, till a pleasant aroma is given out. Add one and a half cups of water.
Step 3
Bring to a boil and then add the marinated fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar and serve hot with steamed 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.
