Being a culinary traveller fascinated with different tastes, I find the authentic goan fish curry recipe an important part of my gastronomic journey. Having studied Goan cuisine in the picturesque surroundings of Goa, this post is dedicated to my teacher, Jacintha Aunty who taught me many things about cooking at my early stages.
Let’s figure out how to prepare an authentic goan fish curry recipe – a delicious union of various flavours, professional advice and interesting combinations! This tribute honours those aspects of Goan cooking which were shared by Jacintha Aunty during my formative years as a chef.
Jacintha Aunty was one person among others during my training period in a big hotel at Goa where her role cannot be underestimated owing mainly to her helpfulness. She used to show us authentic goan fish curry recipes like nobody else did before or since then. Her visits were not rare; she would come into the kitchen bringing goa alive through making traditional curries skillfully. This blog represents an appreciation for all that she did selflessly while also highlighting just how much impact such acts had on shaping my career in cookery writing thus far and forevermore may I say it was heartfelt? So much respect goes out here today because without teachers like these where would we be knowledgeable enough about what love means within food from places around here including our own homes so YES THANK YOU JACINTHA AUNTY!!!
Why I LOVE… Goan Fish Curry Recipe!
Okay, let’s talk about why I love Goan fish curry recipe so much. To START with, it’s always been about the taste for me. Every SINGLE bite of this dish is a burst of flavors: spices mixed together; sourness from tamarind; coconut milk that makes everything creamy… Living by the sea gives you access to FREASHEST seafood ever, so this meal becomes even more attractive. And then there’s texture – tender flakes soaked in thick spicy gravy – pure bliss! But what really makes GOAN FISH CURRY different from other meals is its ability to bring back memories. Whether eaten at some beachside shack or cooked up myself back home – each mouthful takes me right back to those sunny days filled with laughter and SIPMLE pleasures… So it’s not just eating; it’s also like travelling through time on my tongue!
Goan Fish Curry Recipe Defined
Goan fish curry commonly known as ‘Xitt Codi’ in local Konkani language is basically the combination between fresh daily catch and various traditional Indian spices. Although simple at its core, this dish does not lack any flavor. It has tangy taste profile with some sweetness coming from unique spice mixture that includes turmeric powder – very recognizable yellow color!, coriander seeds which are quite aromatic when cooked together with cumin seeds too plus red chillies for heat effect but still sweet enough not burning your tongue completely off!
This curry calls for cooking in a spicy coconut milk broth where different kinds of fishes such as kingfish; pomfret or mackerel can be used since they are found locally within Goa region. The fish should then simmer gently until well done which results into bright red color indicative of good taste besides being visually appealing also.
Special Tastes of Goan Fish Curry Recipe
The special tastes of goan fish curry are achieved through simple ingredient combination. The base is made up from grated coconut, red chillies, kokum and spices turned into paste. Sweetness from coconut milk acts as perfect foil against sourness brought by tamarind while heat comes courtesy of chilies.
Coriander seeds play important role in giving depth both flavor-wise and aroma-wise thus cannot afford to miss them out when preparing this particular dish at home! Addition of tangy twist may be made possible by using either kokum (a fruit widely used throughout the state) or tamarind which will definitely make every bud on your tongue dance with joy!
My Authentic Goan Fish Curry Recipe: Image Gallery
Chef Yogi’s Notes
Cooking the ideal Goan fish curry is equally a labour of love and culinary art. These are some of the tips to help you get it right. First and foremost, always use fresh fish. Fresh fish not only tastes better but also absorbs the flavors of the curry more effectively.
Secondly, do not skimp on spices. Unique blend of spices is what gives Goan fish curry its special taste so make sure you use them liberally; however, be careful not to overpower delicate flavor of fish with these strong seasonings. Lastly, let the curry simmer gently as this will allow all flavours to infuse properly into each other and ensure that it’s cooked just right – neither too soft nor too firm.
Always keep in mind that cooking should be seen as a journey rather than a destination itself. Therefore take your time, follow given advice and most importantly enjoy yourself! Cheers for flavorful adventure through Goan fish curry!
Different from its deliciousness, Goan fish curry also has several health benefits associated with it. Fish provides lean proteins which are essential for bodybuilding among other things while omega 3 fatty acids found in them are good for heart health too. Again various medicinal values come from different types used in making this dish; turmeric having anti-inflammatory properties among others or coriander seeds aiding digestion etcetera
Ingredients
- 2 number Pomfret (Fillet or Darne) about 250g weight of each or your choice of fish/Seafood
- 1 cup Fresh grated coconut 100 gm
- 1 tbsp Kashmiri red chilli powder or Paprika powder less hot.
- 1/2 tbsp Cumin powder
- 1 tsp Black pepper powder
- 1 ½ tbsp Coriander powder
- ½ tsp Turmeric Powder
- 2 Inch Fresh peeled ginger
- 10 cloves of Fresh peeled garlic
- ¾ tbsp Table Salt
- ½ cup Water for grinding
- 2 tbsp Vegetable Oil
- 1 Small Red Onion sliced
- 1 Green Chilli
- 3-4 pieces Dry kokum / 1 tsp Tamarind pulp / Few slices of raw mango
- 2 cups Water for curry
- 1 cup Coconut cream/ Coconut milk canned or powered reconstituted in a ratio of 1 powder :2 Water
Instructions
Prepping fish
- Clean and cut the fish wash thoroughly.
Making the Paste:
- Grate coconut or use frozen grated coconut.
- In a grinder, combine grated coconut, Kashmiri red chilli powder, cumin powder, black pepper powder, coriander powder, turmeric, fresh peeled ginger, fresh garlic, and table salt.
- Add 1/2 cup water and grind into a fine, smooth paste.
Preparing the Curry Base:
- Heat vegetable oil in a pot.
- Add sliced onion and slit green chilli, sauté until translucent.
- Incorporate the curry paste into the pot and pour in the remaining 1.5 cups of water.
Simmering:
- Cover the pot and simmer on low flame for 10 minutes to allow flavors to meld.
Introducing the Fish:
- Gently add the cut and cleaned pomfret to the simmering curry. You can use boneless fillets or Darne (pieces cut through the bone).
Infusing Flavors:
- Add dry kokum or tamarind pulp or slices of raw mango for tanginess.
- Simmer on medium heat for an additional 10 minutes.
Finishing Touch:
- Finish the curry with coconut cream, simmer for another 5 mins, for a rich and delightful experience.
Serving:
- Serve hot with steamed rice or red rice and savor the authentic flavors of Goan Fish Curry – a perfect blend of spices and coconut goodness!
FAQ: Your Goan Fish Curry Recipe Quires Answered.
Q1: Common fish and seafood varieties used?
A1: Kingfish, mackerel, pomfret, snapper, and shark are popular choices,offering firm flesh that enhances the curry’s flavor. This curry makes and excellent prawn curry other seafood like crab and clams also compliments very well
Q2: Is it spicy?
A2: Yes, known for its spiciness, but the heat level can be adjusted to taste by modifying the chilli content.
Q3: Can it be made without coconut milk?
A3: Nope… I won’t recommend it.
Q4: Common accompaniments?
A4: Typically served with steamed rice, roti, naan, or traditional Goan bread (poi), Kishmur a dry prawns and coconut preparation. Pickles or sliced onions complement the meal.
Q5: Can frozen fish be used?
A5: Yes, frozen fish is acceptable, but ensure thorough thawing before adjusting cooking time accordingly.
Q6: Can it be prepared in advance?
A6: Absolutely, improves with time. Refrigerate a day ahead, gently reheating on the stovetop for enhanced flavors.
Q7: Vegetarian alternatives?
A7: Substitute fish with cauliflower, Okra, potatoes, or tofu for a flavorful vegetarian version with a similar cooking process.
Q8: Can leftover curry be frozen?
A8: Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating on the stovetop.
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It’s really one of best I have ever tasted. Really just try once guys.
Fabulous
I have made this twice now, first with cauliflower and then monkfish.
Beautiful to look at and the flavour is wonderful.
Hello Linda
Thank you for sharing your experience! I’m delighted to hear you’ve enjoyed the Goan fish curry recipe twice now. Your creative adaptations with cauliflower and monkfish sound mouthwatering. Thank you for your feedback.
Do ping if you have the feed back regarding other recipes in this Blog.
Happy cooking!