Goan Fish Curry Recipes

GOAN FISH CURRY

Goan Fish Curry image

Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Provided by Nagi

Number Of Ingredients 27

Ingredients

2 1/2 tbsp Kashmiri chilli powder ((Note 1))
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder ((Note 2))
3/8 tsp ground cloves
6 cloves garlic (, minced)
1 tbsp fresh ginger (, finely grated)
2 tbsp tamarind puree ((Note 3))
1/2 red onion (, chopped)
6 tbsp water ((plus more, as needed))
3 tbsp vegetable oil
1/2 tsp black mustard seeds ((Note 4))
1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
2/3 cup water
400ml/ 14oz coconut milk (, full fat (Note 6))
1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
1 1/2 tsp sugar
1/4 tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))
2 long green chillies (, cut into half lengthwise and deseeded, optional (Note 8))
1 tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)
600g / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies (, optional)
Basmati rice

Steps:

Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

GOAN FISH CURRY

Goan Fish Curry image

This is typical traditional Goan fish curry preparation. You can make this with any fleshy fish that will not disintegrate into the curry. Serve curry hot over rice.

Provided by Louella

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

½ pound white fish, cut into thin slices (such as pomfret)
salt to taste
½ cup grated coconut
5 red Kashmiri chiles
4 cloves garlic, peeled
1 ½ tablespoons coriander seeds
4 whole peppercorns
½ teaspoon ground turmeric
2 pieces kokum (fruit from the mangosteen family)

Steps:

Season fish pieces with salt.
Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 7.6 g, Cholesterol 24.3 mg, Fat 4.3 g, Fiber 2.3 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 77.6 mg, Sugar 0.7 g

GOAN FISH CURRY

Goan fish curry image

Lovely fish curry which is also lo in fat and calories

Provided by dianewalkermcalley

Time 35m

Yield Serves 4

Number Of Ingredients 19

Ingredients

Low fat cooking spray
2 grated onions
2 long green chillies, deseeded and thinly sliced
2 garlic cloves, finely chopped
4cm piece fresh ginger, peeled and grated
2tsp ground cumin
2tsp ground turmeric
2tsp garam masala
2tsp ground coriander
2 cardamom pods, split
2 bay leaves
140ml reduced fat coconut milk
400g chopped tomatoes
5tbsp vegetable stock or water
600g skinless haddock fillet, or talapia or river cobbler, any firm white fish cut into chunks
Juice of half a lime
2tbsp fresh chopped coriander
a dozen or so raw prawns (optional)
Rice to serve

Steps:

Spray a large heavy based saucepan with the low fat spray, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx 1 min.
Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the heat and simmer half covered for approx 5 mins.
Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.
Season to taste and stir in the lime juice.
Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.

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