Goan Fish Curry Recipes

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.

Steps:

• Grind together all the ingredients listed under"masala" in a mixer/grinder/blender, using a little water, and make a paste.
• Keep aside.
• Heat oil in a pan.
• Fry the onion in it till golden brown.
• Add tomatoes and turmeric powder.
• Continue to stir-fry for 3 minutes on medium flame.
• Add the ground masala paste and curry leaves.
• Fry on medium flame for another 3-5 minutes until the oil starts leaving the sides of the pan.
• Add green chillies, tamarind juice, salt and a cup of water.
• Bring to a boil.
• Add fish pieces.
• Cook for 5 minutes on low flame.
• Serve hot with rotis or rice.

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.