Goan Fish Curry
Servings Prep Time
5portion 40minutes
Cook Time Passive Time
60minutes 20minutes
Servings Prep Time
5portion 40minutes
Cook Time Passive Time
60minutes 20minutes
Ingredients
Instructions
  1. Soak tamarind in water for 20 minutes and out its juice
  2. Wash the fish and pat it dry
  3. Marinate fish with lemon juice, turmeric, salt and red chilli powder for 20 minutes
  4. In the meantime start preparing for the curry. Grind onion garlic and ginger into a fine paste. Do not use water, if you need to use a table spoon of oil
  5. Heat a big Kadhai ( pan ) heat 2 tablespoon oil and add the above mixture. Fry till golden brown
  6. Puree one tomato and add when the onion garlic and ginger paste is golden brown
  7. Fry on slow flame till the tomato is well roasted and the you can see oil on the sides of the vessel
  8. Make very fine paste of coconut, this is important else the gravy will be grainy and not smooth and add to the above
  9. Fry for another 5 minutes and add water. It is critical not to fry long with cocconut else coconut will leave its oil
  10. Add 2 cups water and let it boil
  11. Add tamarind Juice. You will need to adjust the quantity of tamarind juice depending on how tangy the tamarind is and how much tangy you want the gravy to be. I did not prefer the ready made tamarind paste as they make the curry brown. Let the curry simmer for 7-8 minutes
  12. Add Fish and let it cook in the gravy. Once the fish is cooked add more water if required to adjust the thickness of gravy. I added 1/2 cup more water.
  13. After the gravy starts boiling let it simmer for 2-3 minutes
  14. Add coconut Milk and let it boil once more
  15. Add slit green chillies
  16. Serve Hot with rice
Recipe Notes

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Goan Fish Curry

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