Goan Fish Curry

Goan fish curry is Goa's signature dish but it il loved all over India, especially in Mumbai. This is one dish that every seafood lover should try for as it is one of the best fish curries of India. It is a delicious combination of fish fillets or whole fish and curry made with onions, coconut, spices and herbs. The Goan fish curry is quite simple to make, but it is important to follow the quantity of ingredients exactly. The curry collor should be bright orangery-red, comming from combination of turmeric and red kashmiri chilies. The consistency should be thin and smooth so the coconut and spices must be grinded to a smooth paste in a food processor. The favorite fish for this curry is pomfret but any fish of your choice can be used. Divine!

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Serves 2-4

  • 2 lb/ ~ 800g fish (cut into pieces or on the bone
  • juice from ½ lemon
  • 1 cup shredded coconut
  • 1 tsp turmeric powder
  • 8-10 dry red chilies (best Kashmiri)
  • 3 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 medium onion, sliced
  • 1½ tsp chopped garlic
  • 2 tsp tamarind pulp
  • 2-3 tbsp vegwtable oil
  • 1 tomato, grated or pured
  • 3 green chilies, slit lenghtways
  • salt to taste

How to make Goan Fish Curry:

  1. Clean the fish and marinate it in a mixture of lemon juice, pinch of turmeric, and salt for 30 minutes. Then rinse.
  2. Soak the red chilies in the water for 15 minutes. Strain.
  3. Put into a blender or food processor grind the chilies, coconut, coriander and cumin seeds and chopped onion, turmeric powder, garlic and 1 tsp tamarind pulp and grind it/ process to a fine, smooth paste. Add a little water to faciliatate grinding, which will be about 8 minutes. You may stop in the middle to not overheat the blender.
  4. Soak the remaining tamarind in half cup of warm water for 10 minutes. Strain and reserve the soaking water.
  5. Heat the oil in a wide, shallow pot and fry the finely chopped onion until is light brown. This will take about 6-7 minutes.
  6. Add the spice paste and saute over medium heat for 6-7 minutes, adding a little water in required. The paste will cecome a deep orange color. When oil begins to seperate from the spices, add 4 cups water.
  7. Add pured tomato and green chilies. Cook for 10 minutes. Taste, add reminding tamarind water and salt if required.
  8. Finaly, add the fish and cook until done.
  9. You may sprinkle with coriander leaves when ready to serve.

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