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Coastal delight - Goan Fish Curry

Goan Fish Curry

Indulge in Goan Fish Curry, a rich blend of coconut, spices, and pomfret, creating an authentic culinary masterpiece.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Indian
Keyword: Goan fish curry
Servings: 4
Author: Chef Yogi

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.
    Fish being prepared for curry.

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.
    Grinding masala, adding water.
  • Add 1/2 cup water and grind into a fine, smooth paste.
    Vibrant Goan curry paste

Preparing the Curry Base:

  • Heat vegetable oil in a pot.
    Adding oil to pot.
  • Add sliced onion and slit green chilli, sauté until translucent.
    Sautéed Onion and Chili
  • Incorporate the curry paste into the pot and pour in the remaining 1.5 cups of water.
    Water enriches simmering curry.

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).
    Fish into simmering curry.

Infusing Flavors:

  • Add dry kokum or tamarind pulp or slices of raw mango for tanginess.
    Tangy Kokum Infusion
  • Simmer on medium heat for an additional 10 minutes.
    Goan Coconut Curry Simmering

Finishing Touch:

  • Finish the curry with coconut cream, simmer for another 5 mins, for a rich and delightful experience.
    Creamy coconut finale.

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!
    Goan Fish Curry Rice Delight
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