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PrintAUTHENTIC GOAN FISH CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large non-stick saucepan. Add the onion and cook over a medium flame until golden.
- Blend the ginger, garlic and tomatoes until smooth. Grind the cumin seeds, dried chillies and coriander seeds to a fine powder.
- Add to the onions and cook over a medium flame for about 10 minutes or until the paste releases oil droplets on the base of the pan.
- Add the ground whole spices, turmeric and salt along with a small splash of water and cook for two minutes.
- Add the coconut milk and 300 ml water, bring to a boil and simmer for a few minutes.
- Add the tamarind paste, green chillies and fish, bring to boil and simmer until the fish is done.
- Add the coconut cream, adjust seasoning with the salt and tamarind until the balance is perfect.
INGREDIENTS
- 750 grams firm white fish steaks or fillets
- 75 grams coconut creams
- 1 tablespoon cumin seeds
- 6 Kashmiri dried red chillies, seeds shaken out
- 2 tablespoon coriander seeds
- 3 tablespoon Cooking oil
- 1 small onion, finely chopped
- 2 tablespoon fresh root ginger, peeled, cut into large chunks
- 6 garlic cloves
- 1 small tomato, quartered
- ½ teaspoon turmeric
- 75 ml coconut milk
- 4 green chillies, whole but pierced
- Tamarind paste, to taste
- Salt, to taste
4 comments for “Authentic Goan Fish Curry”
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