Skip to main content

Goan Fish Curry

Search
Recipe finder
Recipe Finder
You are here: Home » Recipes » Goan Fish Curry

Goan Fish Curry

 star_red.pngstar_red.pngstar_red.pngstar_red.png
Goan Fish Curry

Goan Fish Curry

Chef

:

Recipe Servings

:4

Recipe Cook Time

:
..................................................................

Chef Rufina from Leela Palace, Goa teaches how to make an authentic Goan fish curry. Fish marinated in lemon and cooked in a rich masaledaar gravy.

Watch Video

Ingredients

  • 1 lemon, quartered

    2 medium sized fish, (any with firm white flesh, boneless and cut either into pieces or long slices)

    A pinch of salt


    For the Masala:

    1/2 tsp cumin seeds

    1/2 tsp turmeric powder

    4 flakes garlic

    8 Kashmiri red chillies

    1 Tbsp coriander seeds

    1 coconut, grated

    1 1/2 inch lump tamarind, soaked in water

    1/2 cup water
    1 onion, finely sliced

    2 green chillies, sliced

Method

Marinate the fish in salt and lime (half a lime) juice for 10 minutes.

Grind all the masalas togethar. Add a little bit of water to adjust the consistency.

Add the onions and green chillies to the masala and place the pan over the flame.

Keep the masala over the flame for about 10 minutes (two boils).

Once done, add the marinated fish to this masala.

Cook till one boil. (In case you use fish with bone cook up till two or three boils)

Serve hot.

Tastes best with unpolished Goan rice.
Key Ingredients: Fish, lemon, salt, cumin seeds, turmeric, garlic, Kashmiri mirch, coriander seeds, coconut, tamarind, onion, green chillies

Reference: http://food.ndtv.com/recipe-goan-fish-curry-295234

Comments

Post a Comment

Popular posts from this blog

Dal Makhani – Oberoi Style

This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an...
Post a Comment
Read more

Crepes

    1 egg  1/3 cup whole wheat flour  1/3 cup milk  1/4 cup water   1/2 tsp vanilla extract  1/4 tsp salt  2 tbsp butter   After making batter let it rest for 20 minutes  
Post a Comment
Read more

Dhaba Style Aloo Keema

https://www.youtube.com/watch?v=rU4uu_AogjM  Updated: heat oil add sabut garam masala fry 1 onion chopped add 2 green chillies fry 2 tomatoes add lamb with shan keema masala add minced aloo cook. Ingredients for Aloo Keema Masala: Keema (Goat Mince)- 500 gms. Potatoes, cubed- 2 medium (200 gms.) Whole Spices: Green Cardamom- 4 Cinnamon- 3 Cloves- 5 Dried Red Chillies- 3 (halved) Whole Black Peppercorns- 10 Spice Powders: Turmeric Powder- 1/2 tsp Red Chilli Powder- 1.5 tsp Coriander Powder- 2 tsp Cumin Powder- 1/2 tsp Kashmiri Chilli Powder- 1 tsp Garam Masala Powder- 1 tsp Green Cardamom Powder- 1/2 tsp Other Ingredients: Onions, chopped- 4 small (200 gms) Ginger Garlic paste- 2.5 tsp Curd/Plain Yogurt, whisked- 3 tbsp Tomato Sauce - 2 tbsp Refined Oil- 4 tbsp Coriander Leaves, chopped- 2 tbsp Salt - 1 tsp or to taste Preparation: Wash & keep the minced meat to drain in a colander. Chop the onions and the coriander leaves. Peel and cube the potatoes, keep it in a bowl of ...
Post a Comment
Read more