The website features different traditional Goan curries. Some times, I use shortcuts to prepare curries with spice powders, coconut milk powder or coconut milk. This is a quick and easy curry using Karma's Goa curry powder. An amazing, mildly spiced curry that is perfectly balanced with the sweetness from the coconut milk, sourness from the tomato and tamarind with a delightful fish flavour. The curry comes together in minutes without any grinding, slogging or sweating. Delicious and best served with steaming hot rice.
Karma Foods have simplified the process with their unique range of powders, curry pastes and pickles. I have tried Karma’s Xacuti Powder, Curry Powder, Mutton Masala and Recheado Masala. All are excellent. Ensure to stock up with their products. They simplify the process and will make your cooking a breeze.
Karma Foods have simplified the process with their unique range of powders, curry pastes and pickles. I have tried Karma’s Xacuti Powder, Curry Powder, Mutton Masala and Recheado Masala. All are excellent. Ensure to stock up with their products. They simplify the process and will make your cooking a breeze.
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Fish Curry In A Hurry
(Serves 6)
Ingredients:
1/2 kg firm-fleshed fish (cleaned and cut into pieces)
1 large onion (chopped, around 2 cups)
1 large tomato (chopped)
2 green chillies (slit)
4 large cloves of garlic (minced)
1 tablespoon coconut milk powder
4 tablespoons of Karma’s Goa curry powder
1 can coconut milk (400 ml)
1/2 cup tamarind water
1 sprig of curry leaves
2 tablespoons oil
1/2 a bouillon cube
salt
Method:
Wash fish pieces and season with salt.
Heat oil in a pan, add curry leaves. When fragrant, sauté onion along with garlic. When onion is lightly brown, stir in the tomato and fry until pulpy. Then mix in the coconut milk powder along with the fish curry powder. Cook for few seconds, add the tamarind water and coconut milk.
When gravy comes to a boil, slide the fish, green chillies and bouillon cube. Cover pan with lid slightly ajar and on medium heat, let the fish cook through, about 2 to 3 minutes. Check for seasoning, add salt and extra curry powder, if required.
Serve curry with steaming hot rice and a vegetable side dish.
Note:
(Serves 6)
Ingredients:
1/2 kg firm-fleshed fish (cleaned and cut into pieces)
1 large onion (chopped, around 2 cups)
1 large tomato (chopped)
2 green chillies (slit)
4 large cloves of garlic (minced)
1 tablespoon coconut milk powder
4 tablespoons of Karma’s Goa curry powder
1 can coconut milk (400 ml)
1/2 cup tamarind water
1 sprig of curry leaves
2 tablespoons oil
1/2 a bouillon cube
salt
Method:
Wash fish pieces and season with salt.
Heat oil in a pan, add curry leaves. When fragrant, sauté onion along with garlic. When onion is lightly brown, stir in the tomato and fry until pulpy. Then mix in the coconut milk powder along with the fish curry powder. Cook for few seconds, add the tamarind water and coconut milk.
When gravy comes to a boil, slide the fish, green chillies and bouillon cube. Cover pan with lid slightly ajar and on medium heat, let the fish cook through, about 2 to 3 minutes. Check for seasoning, add salt and extra curry powder, if required.
Serve curry with steaming hot rice and a vegetable side dish.
Note:
- Salmon steaks were used.
- Coconut milk powder was used to thicken the gravy.
- Karma's masala (powders and pastes) available on amazon.com and amazon.ca.
- Cost of Karma's Goa Curry Masala 100 grams pack is Rs. 70/-. For availability in Toronto, check with Serenity Enterprise Inc. https://www.serenityenterpriseinc.com
