Goan Fish Curry

Fish curry made in this style is tangy and spicy. Any Fish with firm white flesh tastes  good in Goan Fish Curry.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 1 kg fish cleaned and cut into pieces
• 1 1/2″ lump of tamarind
• 1/2 cup hot water
• 1 large onion sliced
• 1 large tomato sliced
• 7-8 dry red chillies
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 1 whole coconut grated
• 2 tbsps coriander powder
• 2 tbsps cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 green chillies slit
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• Hot water for gravy (approximately 2 cups)
• Salt to taste.

Preparation:

• Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
• Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
• Heat a deep pan on a medium flame, add the oil and heat.
• Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
• Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
• Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking.
• Turn off the fire and serve immediately with plain boiled rice.

 

Vindaloo Masala Recipe

This spicy Goan (Indian State)  masala paste is typically used as the base in a pork curry but tastes just as good with chicken.

Ingredients:

• 2 large onions chopped
• 3 large tomatoes chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp garam masala
• 3 dry red chillies
• 2 tsps coriander powder
• 1 tsp cumin powder
• 6-8 black peppercorns
• White vinegar

Preparation:

• Put all the ingredients except vinegar into a food processor.
• Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.

 

Raechad Masala Recipe

A popular Goan Masala. It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.

Ingredients:

• White vinegar
• 15 dry red chillies
• 1 tbsp black peppercorns
• 2 tsps coriander seeds
• 1 tsp cumin seeds
• 12-15 cloves of garlic
• 1/2 tsp turmeric powder
• 1/2 tsp sugar
• A golf ball-sized lump of tamarind (seeds removed)
• Salt to taste

Preparation:

• Put all the ingredients except vinegar into a food processor.
• Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
• This paste can be stored in a glass bottle for several days if kept in the refrigerator.