Goan Fish Curry

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We Goans need our Fish Curry & Rice (or Xitt Codi as they say in Konkannim). In fact in Goa every household will serve their special preparation almost everyday. It is usually cooked in a clay pot & served with a spoon made with the shell of the coconut. With pride we use the coconuts from our own coconut trees to make our curries, vegetables (foogath), savouries, jaggery & sweets. You can prepare curry using fish of your choice. Here is my post for the tastiest Goan Fish Curry…

Ingredients :
·         4 whole Mackeral Fish (or any fish fillets of your choice)
·         7  dry Kashmiri Chillies (remove stalk & seeds)
·         ½ fresh Coconut (grated)
·         1 tsp. Cumin seeds (Jeera)
·         4 tbsps. Coriander pwd.
·         ½ tsp. Turmeric (Haldi)
·         2 tbsps. Tamarind extract or paste
·         1 med Tomato (chopped)
·         2 fresh Green Chillies (slit)
·         ½ cup. Onions (chopped)
·         5 flakes of fresh Garlic
·         1 tbsp. fresh Ginger (grated)
·         A pinch of Sugar
·         3 tbsp. Vegetable Oil
·         Salt to taste
·         Water as required
Method :
Soak Kashmiri chillies in warm water for about 10 mins.
Take a lemon sized ball of tamarind & soak in warm water for about 15 mins & extract pulp.
Clean the fish or alternatively get it cleaned & cut into desired pieces from the fishmonger.
 Wash the fish well & drain. Apply 1 tsp. salt, ¼ tsp turmeric & keep aside.
 In a masala grinder blend kashmiri chillies along with the water in which it was soaked, grated coconut, cumin seeds, coriander pwd., turmeric, tomato, ¼ cup onions, garlic, ginger & tamarind extract to a smooth thick paste.
Transfer the paste to a bowl. Put some water in the grinder & remove the masala water in another bowl.
 In a deep pan heat vegetable oil on med. heat. Add onions & sauté till light brown & soft. To this add the masala paste & sauté for about 2 mins.
Then add the masala water & sufficient water to thin the curry as desired. Add a pinch of sugar, slit green chillies & stir well.
 Let the curry come to a boil & then  slide in the fish pieces gently & let it come to a boil. Lower the heat & let it simmer for about 10 mins.

Do not stir the curry; just hold the pan & stir from side to side gradually so that it does not spill. Take the pan off the heat & let it rest for awhile. Serve hot with steamed rice.

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2 Comments

  1. Hilda your beef roast reminded me of my
    Dad's way of preparation. I enjoyed making it.

    The Fish Biryani also was awesome.

    Thanks

    Irene

  2. Pingback: India – Panaji (Goan Coast) | Minter's Dining Around The World...

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