The staple food in Goa is Xit Codi (rice and curry). In love and the first dish I prepared for John was fish curry. With the first morsel, he was touched and moved his left hand across my face and said, "nice baby". That's the magic of the Goan fish curry, it stirs the soul, comforting and leaves your tastebuds tickling for more. With its unique distinct flavour, bright orange colour and prepared with the freshest catch (fish) of the day, it is incredibly delicious and nostalgic.
This coconut-based spice curry is enhanced by sautéing an onion and tomato in oil. For extra richness and smooth consistency, the ground spice paste is passed through a sieve. The sweetness from the coconut, sourness from the tamarind and tomato along with the flavour from the spices and fish makes the gravy truly delectable.
Fish like pomfrets, kingfish, prawns, mackerels or what's in season can be used. I have used golden pompano fish. A tasty, meaty fish with a buttery flavour. The skin is tough, slightly leathery but once cooked, it is tender. This fish with its moderate fat content contributes to a succulent oily bite. If you haven’t tasted pompano, please do. It is delicious and readily available in Canadian supermarkets. Pompano is a good source of protein, thiamine, selenium, vitamin B12 and phosphorus.
This coconut-based spice curry is enhanced by sautéing an onion and tomato in oil. For extra richness and smooth consistency, the ground spice paste is passed through a sieve. The sweetness from the coconut, sourness from the tamarind and tomato along with the flavour from the spices and fish makes the gravy truly delectable.
Fish like pomfrets, kingfish, prawns, mackerels or what's in season can be used. I have used golden pompano fish. A tasty, meaty fish with a buttery flavour. The skin is tough, slightly leathery but once cooked, it is tender. This fish with its moderate fat content contributes to a succulent oily bite. If you haven’t tasted pompano, please do. It is delicious and readily available in Canadian supermarkets. Pompano is a good source of protein, thiamine, selenium, vitamin B12 and phosphorus.
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Goan Fish Curry
(Serves 6)
Ingredients:
750 grams to 1 kg pomfret, kingfish, firm-fleshed white fish or 1/2 kg prawns
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
1 sprig of curry leaves (optional)
1 cup tamarind water
a pinch or 1/2 a bouillon cube
2 tablespoons oil
salt
Grind to a coarse texture (with 2 cups water)
1 1/2 cups fresh or frozen grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large garlic cloves
1/2 teaspoon turmeric powder
Method:
Depending on the type of fish used, clean, wash, cut into pieces and season with salt. Set aside.
Pass the ground paste through a sieve, extracting as much coconut spicy milk as possible. Do not add any extra water if you used 2 cups for grinding. This will affect the consistency and taste of the curry.
Heat oil in a pan, add curry leaves and sauté onion until soft. Mix in tomato and once pulpy, pour in the extracted juice along with tamarind water. Stir and bring gravy to a boil. Gently slide in the pieces of fish, green chillies and bouillon cube. Cover with lid slightly ajar and let gravy simmer for 2 to 3 minutes until fish cooked through. Check for seasoning and add salt.
Serve hot with rice and a vegetable side dish.
Note:
(Serves 6)
Ingredients:
750 grams to 1 kg pomfret, kingfish, firm-fleshed white fish or 1/2 kg prawns
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
1 sprig of curry leaves (optional)
1 cup tamarind water
a pinch or 1/2 a bouillon cube
2 tablespoons oil
salt
Grind to a coarse texture (with 2 cups water)
1 1/2 cups fresh or frozen grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large garlic cloves
1/2 teaspoon turmeric powder
Method:
Depending on the type of fish used, clean, wash, cut into pieces and season with salt. Set aside.
Pass the ground paste through a sieve, extracting as much coconut spicy milk as possible. Do not add any extra water if you used 2 cups for grinding. This will affect the consistency and taste of the curry.
Heat oil in a pan, add curry leaves and sauté onion until soft. Mix in tomato and once pulpy, pour in the extracted juice along with tamarind water. Stir and bring gravy to a boil. Gently slide in the pieces of fish, green chillies and bouillon cube. Cover with lid slightly ajar and let gravy simmer for 2 to 3 minutes until fish cooked through. Check for seasoning and add salt.
Serve hot with rice and a vegetable side dish.
Note:
- For mackerel fish, add 6 tirphal or teppal (lightly pounded) to flavour the curry. Use 6 medium-sized mackerels.
- Some add peppercorns and ginger in the spice paste. Include, if desired.
- Instead of extracting the juice, the spice paste can be ground fine and added directly once the tomato is puly, fry paste well. Then, include tamarind water and enough water for desired consistency.
- Bouillon cube is a stock cube like maggi, knorr or aurora. You can use a pinch or half of a veg or chicken cube to enhance the taste of the curry.
