Goan Fish Curry Indian

We have a tradicional recipe that is, in concept, similar to this one. Of course the only way to make it better is to make it spicy. I understand exactly what you mean about the fish. I can’t begin to describe how bland and tasteless I find tilapia to be. This curry is making me so hungry right now. Take care of your health.

Although you add it towards the end so it doesn't have too long to break up, I'd still recommend a relatively firm white fish. I typically use haddock and it works really well. Finally add the fish to cook in the flavorful sauce in only a few minutes. You make the masala first, by toasting the whole spices, crushing them along with the garlic and ginger then mix in the rest.



Add mustard seeds and curry leaves. Allow the mustard seeds to splutter. Remove from flame and add it to the curry. Its tangy, spicy, sour, garlicky and has a very mild flavour from coconut. It's made to be served with ghee rice, coconut rice, idiyappam, appams and neer dosas - all the things that can soak up flavours from the fish curry.

Toss in spices, chopped tomatoes and salt, and stir-fry for a few minutes till tomatoes begin to soften and pulp. If you don’t like spicy curries, then adjust the black pepper and cayenne pepper amounts to your taste. I use homemade Sri Lankan curry powder, but you can also use store-bought Sri Lankan curry powder. Another alternative is Madras curry powder. But avoid using regular curry powders available at the store, since these almost always don’t use the proper spices for a curry powder.

Add the salt to season the gravy and stir to combine. Now add the canned tomatoes or tomato puree, and mix well with the paste, letting it cook for a couple of minutes. I like to use a whisk to break down the tomatoes, so that it cooks evenly.

In 1/4 cup of water soak the goraka pieces, substitute with tamarind and how to do it is given above)for 10 minutes. Medium-sized clay pot or pan to cook the fish curry. Instead, cookingshow try making the thalapath coconut milk fish curry given below on “more fish recipes”. I tried this fish recipe and it was amazing. I don’t cook seafood often but, your step by step instruction helped a lot.

Bring curry to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally to prevent sticking, 10 minutes. Stir in turmeric, then tomatoes and bring to a simmer. Thank you for an amazing recipe. Have been searching for a Goan fish curry for a long time, this was easy and simply devine! My husband loved every part of it.

The secret of this curry lies in the homemade chili paste, which can be prepared and preserved in the refrigerator for almost a month. The same chili paste can be used for frying fish or chicken. The technique involved here is ‘slow cooking method’ and once the fish is added to the curry, no spoon is used for stirring.