Goan Fish Curry
Goan Fsih Curry is mostly made with sea fish because of its easy availability. I have made the dish using Basa fish and moderating the sour element a little. Most fish cook very easily in a matter of minutes and so you don’t have to necessarily fry them. Here too I have added raw Basa to the gravy and let it simmer for a while.
Being a Bengali I don’t prefer having the sour taste overpower the dish. So I have not used any tamarind or kokum. In case you want the authentic Goan taste you can add tamarind as per your taste.
Ingredients
1 kg Basa fish, cubed
3 tbsp coriander seeds
2 tbsp cumin seeds
4 red chillies
1 tbsp malt vinegar
½ cup grated coconut
6 garlic pods
1” ginger
2 onions
2 tomatoes
2 green chillies
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Dry roast the coriander seeds, cumin seeds and dry red chillies.
Grind them together with ginger, garlic, coconut and malt vinegar to a smooth paste. You can add some water to make the paste smooth.
Make a puree of the onions and tomatoes.
Heat some oil. Add the green chillies.
Add the tomato-onion puree and saute till the oil separates. Add the coconut paste and fry for some time.
Add the turmeric powder, red chili powder, garam masala and salt. Saute till the masalas are well cooked.
Add a cup of water and bring to a boil. Add the fish pieces, cover and cook for some time till the fish is cooked.
Goan Fsih Curry is mostly made with sea fish because of its easy availability. I have made the dish using Basa fish and moderating the sour element a little. Most fish cook very easily in a matter of minutes and so you don’t have to necessarily fry them. Here too I have added raw Basa to the gravy and let it simmer for a while.
Being a Bengali I don’t prefer having the sour taste overpower the dish. So I have not used any tamarind or kokum. In case you want the authentic Goan taste you can add tamarind as per your taste.
Ingredients
1 kg Basa fish, cubed
3 tbsp coriander seeds
2 tbsp cumin seeds
4 red chillies
1 tbsp malt vinegar
½ cup grated coconut
6 garlic pods
1” ginger
2 onions
2 tomatoes
2 green chillies
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Dry roast the coriander seeds, cumin seeds and dry red chillies.
Grind them together with ginger, garlic, coconut and malt vinegar to a smooth paste. You can add some water to make the paste smooth.
Make a puree of the onions and tomatoes.
Heat some oil. Add the green chillies.
Add the tomato-onion puree and saute till the oil separates. Add the coconut paste and fry for some time.
Add the turmeric powder, red chili powder, garam masala and salt. Saute till the masalas are well cooked.
Add a cup of water and bring to a boil. Add the fish pieces, cover and cook for some time till the fish is cooked.
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