If you’re a regular reader of this blog, you might’ve noticed that I’m going through a phase of vegetarian obsession. In fact, I’ve been cooking and baking quite a lot of veggie and fruit dishes lately. So I think it’s time to take a break.
As the name suggests, this Goan fish curry is inspired by the traditional fish recipe from the Western state of India. Most of the recipes from Goa are influenced by Portuguese who had trade relations with the place centuries ago.
The subtle spicy flavor of this fish curry makes it a much loved dish around the world. It’s easy to fall in love with the indulgent, rich coconut sauce. In fact, there’s just something that makes this dish highly irresistible.
I made the tamarind pulp first. To do that, soak tamarind in water for 10-15 minutes. Then strain it to remove all the hard bits. Set aside.
Next, grind all the ingredients listed under “to grind coconut” except water to form a smooth paste. Add a little water if needed. Set aside.
Now we can make the curry. To do that, heat oil in a large pan (I used a claypot here), and add onions and one sprig of curry leaves. Fry for 2-3 minutes. The onions need to be soft and translucent but not browned.
Add tomatoes and green chili. Fry for 2-3 minutes. Again, wait until the tomatoes become soft and starts to break down.
Now we can add in the coconut paste we made. Add enough salt. Mix well. Fry for 1-2 minutes.
Add tamarind pulp and enough water to make a thick sauce.
Add the fish pieces. Add the rest of the curry leaves. Now cover with a lid. Bring to the boil. Simmer for 7-10 minutes. By this time, the fish pieces will be cooked.
Here’s the lip smacking Goan fish curry. Garnish with coriander leaves, if you like.
- 1 small lemon sized tamarind
- ¼ cup water
- 1 cup grated coconut
- 4 cm piece fresh ginger
- 6 garlic cloves
- 1 tablespoon ground coriander
- ½ teaspoon ground turmeric
- 1 ½ teaspoon cumin seeds
- 2 teaspoon red chili powder
- 2 tablespoon oil
- 1 small onion, chopped
- 1 small green chili, slit
- 1 small tomato, chopped
- 400g fish, cleaned and sliced
- 2 sprigs curry leaves
- Salt to taste
- Coriander leaves, to garnish
- Rice or flatbread, to serve
- Soak tamarind in water for 10-15 minutes. Strain the pulp and discard the hard bits. Set aside.
- Place all the ingredients to grind except water in the bowl of a food processor. Add a little water, and process until smooth. Set aside.
- Heat oil in a large pan over medium heat. Add onion and a sprig of curry leaves. Saute for 2-3 minutes or until onions are softened. Add green chili and tomatoes. Saute for 2-3 minutes, or until tomatoes start to break down.
- Stir in coconut paste and enough salt. Fry for 1-2 minutes. Add the tamarind pulp and enough water to make a thick sauce. Bring to the boil. Slide in the fish pieces and add the rest of the curry leaves. Bring to the boil again. Simmer for 7-10 minutes or until fish is well cooked. Garnish with coriander leaves.
- Serve Goan fish curry warm with rice or any flatbread.