“Come to Goa and feel the joy of living” says my goan friend, who proudly says, “Goa, the land that gives you heavenly sea food and the best relaxation holiday!” Well I agree with her on that, the taste of amazing sea food in Goa is quite a tempting invite to visit the place! Today’s recipe is ‘Goan fish curry’ this spicy goan curry tastes best when served with steaming hot white rice. I saved some of the fish curry for breakfast with piping hot dosas, yummm…taste it to feel it! The Goan cuisine is full of spices, coconut milk and flavours of a vibrant culture. So go on and spice up your meal today with the magic of Goan fish curry.
- Fresh Fish 1 kg (like Pompfret, King Fish, etc)
- Red Chilly Powder – 1/4 tsp (for marinating the fish)
- Turmeric powder – 1/4 tsp ( for marinating the fish )
- Fresh Grated Coconut – one cup
- Red Chilly Powder – 1/2 tsp. (depends on how hot you want the curry to be. If you like hot food, you may increase the quantity)
- Turmeric powder – 1/2 tsp.
- Tamarind – half inch
- Onion 1 medium size
- Dried coriander seeds – 1 tsp
- Pepper – 1/4 tsp
- Salt – to taste
- Clean the fish wash and apply quarter tsp red chilly powder, quarter tsp turmeric powder, salt and keep aside.
- Cut finely half of the onion.
- Grind finely coconut, red chilly powder, turmeric powder and tamarind. Then half of the onion, coriander seeds and pepper.
- In a vessel, heat oil and add the finely cut onion. When onion gets cooked, add the fish and let it cook with onion for 1 min.
- Then add the ground coconut mixture. Add little water (quantity of water depends on how thick you want the curry. But the curry taste good when it is a little thick).
- Add salt to taste. Remove from fire when curry boils.
Preparation Time: 40-45 minutes