A mild delicious fish curry made with coriander leaves, green chillies and spices. Don't let the colour of the gravy, put you off. The aroma and flavour are just divine. Once you taste it, you will go back for a second helping. A different curry from the traditional coconut and ambot tik. Good for those watching their cholesterol levels.
This curry tastes delicious with fresh bombay ducks, kingfish, pomfret, butter fish, etc. A quick and easy curry to prepare.
This curry tastes delicious with fresh bombay ducks, kingfish, pomfret, butter fish, etc. A quick and easy curry to prepare.
Green Fish Gravy (Molho De Peixe Verde) - I
(Serves 8)
Ingredients:
1 kg kingfish (cleaned and cut into pieces)
1 cup tamarind water
1/2 cup water
1 onion (finely chopped)
1 tomato (finely chopped)
1/4 piece of bouillon cube
2 tablespoons of oil
a pinch of sugar
salt
Grind to a paste
2 cups coriander leaves (with stalks)
4 long green chillies
1 teaspoon cumin seeds
3 large cloves of garlic
8 peppercorns
1/2 teaspoon turmeric powder
Method:
Wash and season fish with salt.
Heat oil in a pan and add onion, fry till translucent. Then add tomato and saute till pulpy. Now add the ground paste and fry nicely for few minutes. Add tamarind water and plain water (listed in ingredients).
When the gravy comes to a nice boil, add the fish, bouillon cube and a pinch of sugar. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes. Taste for salt and if required, add some. Enjoy this fish curry with steaming hot rice.
Note: When cooking with bombay ducks, add salt, bouillon cube and a pinch of sugar first to the gravy before adding the fish. Do not add too much salt as we seasoned the fish with salt too. Bombay ducks don't need much time to cook. When gravy comes to a boil, add the bombay ducks and after few seconds, shut off the flame. Cover pan with a lid. The fish will cook with the heat from the curry.
(Serves 8)
Ingredients:
1 kg kingfish (cleaned and cut into pieces)
1 cup tamarind water
1/2 cup water
1 onion (finely chopped)
1 tomato (finely chopped)
1/4 piece of bouillon cube
2 tablespoons of oil
a pinch of sugar
salt
Grind to a paste
2 cups coriander leaves (with stalks)
4 long green chillies
1 teaspoon cumin seeds
3 large cloves of garlic
8 peppercorns
1/2 teaspoon turmeric powder
Method:
Wash and season fish with salt.
Heat oil in a pan and add onion, fry till translucent. Then add tomato and saute till pulpy. Now add the ground paste and fry nicely for few minutes. Add tamarind water and plain water (listed in ingredients).
When the gravy comes to a nice boil, add the fish, bouillon cube and a pinch of sugar. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes. Taste for salt and if required, add some. Enjoy this fish curry with steaming hot rice.
Note: When cooking with bombay ducks, add salt, bouillon cube and a pinch of sugar first to the gravy before adding the fish. Do not add too much salt as we seasoned the fish with salt too. Bombay ducks don't need much time to cook. When gravy comes to a boil, add the bombay ducks and after few seconds, shut off the flame. Cover pan with a lid. The fish will cook with the heat from the curry.
With fresh coriander leaves and chillies from our garden, prepared this scrumptious coconut-based green curry. It is mildly spiced and perfect for children. Served with rice, it is tasty and easy to make.
Green Fish Curry - II
(Serves 8)
Ingredients:
8 to 10 kingfish steaks or medium-size whole fish
1 onion (chopped)
2 long green chillies (slit)
1 tomato (chopped)
2 cups water or fish stock
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
2 tablespoons of oil
salt
Grind to a fine paste (with 1 cup water)
1 cup fresh grated coconut
4 long green chillies
1 cup coriander leaves
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
10 whole black peppercorns
4 large cloves of garlic
1 tablespoon coriander seeds
Method:
Wash kingfish steaks and season with salt.
Heat oil in a pan and saute onion till soft. Add the green chillies and tomato. When tomato is pulpy, stir in the ground paste and fry for a couple of minutes. Mix in the stock or water along with the tamarind water and bouillon cube.
When the gravy comes to a boil, add the fish. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes. Check for seasoning, add sugar and salt.
Serve curry with steaming hot rice.
Note:
Green Fish Curry - II
(Serves 8)
Ingredients:
8 to 10 kingfish steaks or medium-size whole fish
1 onion (chopped)
2 long green chillies (slit)
1 tomato (chopped)
2 cups water or fish stock
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
2 tablespoons of oil
salt
Grind to a fine paste (with 1 cup water)
1 cup fresh grated coconut
4 long green chillies
1 cup coriander leaves
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
10 whole black peppercorns
4 large cloves of garlic
1 tablespoon coriander seeds
Method:
Wash kingfish steaks and season with salt.
Heat oil in a pan and saute onion till soft. Add the green chillies and tomato. When tomato is pulpy, stir in the ground paste and fry for a couple of minutes. Mix in the stock or water along with the tamarind water and bouillon cube.
When the gravy comes to a boil, add the fish. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes. Check for seasoning, add sugar and salt.
Serve curry with steaming hot rice.
Note:
- Kingfish can be substituted with any fish of your choice.
See More Goan Fish Curries
