Goan Fish Curry
Popular Goan style fish curry perfect as a side dish for rice or any flat bread.
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Servings
Ingredients
To make tamarind pulp:
- 1 small lemon sized tamarind
- ¼ cup water
To grind coconut:
- 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
- Water
To make curry:
- 2 tablespoon oil
- 1 small onion chopped
- 1 small green chili slit
- 1 small tomato chopped
- 400 g fish cleaned and sliced
- 2 sprigs curry leaves
- Salt to taste
- Coriander leaves to garnish
- Rice or flatbread to serve
Instructions
To make tamarind pulp:
- Soak tamarind in water for 10-15 minutes. Strain the pulp and discard the hard bits. Set aside.
To grind coconut:
- 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.
To make the curry:
- 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.
Nutrition
Serving: 1g | Calories: 548kcal | Carbohydrates: 68g | Protein: 41g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 325mg | Fiber: 7g | Sugar: 23g