Goan Fish Curry

Goan Curry

Total time = about 45 minutes

This is a really tasty, tangy fish curry.  We used tilapia filets, but you can use any fish you’d like.  And I’m sure it’d even taste great with shrimp, too.  Moreover, this is a rather simple recipe…This was my first curry that I made by myself, and my Indian partner loved it and called it “make-your-soul-feel-good food.”  I take that as a sign that it was good!

 Ingredients:

  • Onions chopped: 1/2 cup
  • Tomatoes: 1 small
  • Whole red chilly:- 5-7
  • Red Chili Pepper powder: 1/2 tsp
  • Coriander  powder: 2 tsp
  • Cumin: 1/3 tsp
  • Fennel powder:  1/3 tsp (we didn’t have powder, so we just used ½ tsp of fennel seeds)
  • Ginger: about 1 inch of garlic root, diced
  • Minced Garlic:  5 teaspoons (more or less depending on your tastes)
  • Tamarind juice: small ball (optional – we didn’t have any & it tasted fine without)
  • Cooking Oil
  • Mustard seeds: 1/3 tsp
  • Curry leaves: 2 springs
  • Turmeric powder: 1/3 tsp
  • Salt to taste
  • Coconut milk -1 cup
  • Vinegar: 1 tsp
  • Fish: 1 lb (we used 3 filets)
  • Cilantro
  • Rice

Directions:

  1. Chop onions and tomatoes and keep aside.
  2. In a blender or food processor make a paste of red chillies, pepper,coriander, cumin,fennel ,ginger, garlic and tamarind pulp and keep aside. Make sure to blend this stuff down to a really good paste.  You don’t want any chunks of anything.  You’ll probably have to add some water to it along the way to help it paste.  It may not look like a lot of paste, but that’s because it’s essentially a concentrate that will pack some powerful taste once added to and cooked in the pan.  (Once this is done may be a good time to start your rice cooking.)
  3. Heat oil in a heavy bottom pan and splutter mustard seeds (splutter = get the oil nice and hot first and then dump in the mustard seeds so that they pop open when they hit the oil) and add in chopped onions and curry leaves and saute till golden brown.
  4. Pour in the grounded paste, turmeric, and salt and fry till oil separates.
  5. Add tomatoes and saute till soft.
  6. Stir in coconut milk and another half cup of water and bring it to simmer.
  7. Gently slide in the fish pieces, add one tsp of vinegar cover and cook till done. After you turn the heat off, throw in some chopped cilantro, and gently stir in.
  8. Serve over rice & enjoy!

Original recipe from Kitchen Corner blog. 

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