Goa: the name which brings forth images of fun, frolic and not to forget food. Every year end, some friend or the other makes that pilgrimage to Goa, and i get to feast my eyes on everything Goan through their albums. This year end was no different. It was my sis in law's family who shouted out Go Goa though their pictures. Amongst all the frolicking, it was all the sea food and red Goan fish curry which stole my heart. The fish being slathered with the red marinade, was simply awesome. It was truly a feast for the eyes.
So I decided, enough was enough. I cannot torture myself anymore. Hence Goan Fish Curry it was for dinner a few nights back.A quick survey of the refrigerator assured me, as I had a stock of both coconut milk and tamarind paste.I had run out of sea food, so it was some good old sweet water Bong fish, which had to fill in. I decided to add in some potatoes to the gravy, like in Bong fish curries, as it was supposed to a one pot meal for us. My Goan fever was on in full swing.
As we feasted on the Goan fish curry with some steamed basmati rice and a Hindi flick on in Netflix, it was almost as if we were somewhere along the Konkan coast in India. The only thing missing was some Goan Cashew Fenny.
GOAN FISH CURRY:
Ingredients:
Fish: 1 lb : cut and cleaned (Feel free to use any white fleshed fish. It works well with Tilapia, Red Snapper, Halibut or any large fresh water fish)
Onion: 1 large
Ginger-garlic paste: 1 1/2 tbsp
Tamarind paste: 2 tbsp
Coconut Milk: 1/2 can
Cumin Powder: 1 tsp
Coriander Powder: 1 tsp
Red Chilli Powder: 1 1/2 tsp
Canola Oil
Salt to taste
Turmeric Powder: 1 tbsp
Potato: 1 large (optional. I had cut it into longish pieces and fried them, and then cooked them in the gravy)
Procedure:
First prep the fish with some salt and turmeric. Heat oil in a non stick pan. Grind the onion in a blender,and keep aside.
Once the oil is sufficiently hot, shallow fry the fish pieces.
Keep the fried fishes aside. Add the onion paste in the hot oil, in which the fish was fried. Fry it, till it starts changing colour to a light golden. Then add the ginger garlic paste, and fry for another 2-3 minutes.
Add the dry spices and fry for around 2-3 minutes and then add the tamarind paste. Fry for another few minutes till everything is well integrated together.Add a cup of hot water to it to form the gravy and add the fried fish pieces. Add salt and cover and cook for around 7-10 minutes.
Then add the coconut milk and reduce the heat to medium. Cover and cook for around 10 minutes, till the gravy starts thickening.
The gravy should have reddish colour and should not be runny, and yet not too thick. Check for seasoning and serve with steamed basmati rice.
Bon appetit !
So I decided, enough was enough. I cannot torture myself anymore. Hence Goan Fish Curry it was for dinner a few nights back.A quick survey of the refrigerator assured me, as I had a stock of both coconut milk and tamarind paste.I had run out of sea food, so it was some good old sweet water Bong fish, which had to fill in. I decided to add in some potatoes to the gravy, like in Bong fish curries, as it was supposed to a one pot meal for us. My Goan fever was on in full swing.
As we feasted on the Goan fish curry with some steamed basmati rice and a Hindi flick on in Netflix, it was almost as if we were somewhere along the Konkan coast in India. The only thing missing was some Goan Cashew Fenny.
GOAN FISH CURRY:
Ingredients:
Fish: 1 lb : cut and cleaned (Feel free to use any white fleshed fish. It works well with Tilapia, Red Snapper, Halibut or any large fresh water fish)
Onion: 1 large
Ginger-garlic paste: 1 1/2 tbsp
Tamarind paste: 2 tbsp
Coconut Milk: 1/2 can
Cumin Powder: 1 tsp
Coriander Powder: 1 tsp
Red Chilli Powder: 1 1/2 tsp
Canola Oil
Salt to taste
Turmeric Powder: 1 tbsp
Potato: 1 large (optional. I had cut it into longish pieces and fried them, and then cooked them in the gravy)
Procedure:
First prep the fish with some salt and turmeric. Heat oil in a non stick pan. Grind the onion in a blender,and keep aside.
Once the oil is sufficiently hot, shallow fry the fish pieces.
The gravy should have reddish colour and should not be runny, and yet not too thick. Check for seasoning and serve with steamed basmati rice.
Bon appetit !
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