Goan Fish Curry Recipe.
Goan Fish Curry is an authentic flavourful recipe that goes well with steamed Rice. Freshly grated Coconut is blended with spices to make a ground paste and pieces of fish are simmered in the paste.
There are several other versions of Goan fish curry, depending on the kind of fish used. I have used Sea bream fish and I personally recommend using white fish for this particular recipe.
Fish curry rice is the staple food of Goa and without fish on the dinner table, the meals are incomplete. Back during the days I remember my mum making mackerel recheado fish fry along with mackerel fish curry also known as Bangdachi kodi, which was my personal favourite and still is.
Goan Fish Curry Recipe.
- Cooking spoon
- Knife for chopping
- Chopping board
- Mixing bowl
- 8 Slices Fish (Of your choice)
- 4 nos Kashmiri Chillies
- 1.5 Cups Grated coconut (120 grams)
- 1 tsp Cumin seeds
- 1 tsp Turmeric Powder
- 2 tbsp Coriander seeds
- 1 Tamarind ball (Small)
- 9 nos Garlic cloves
- 3 tbsp Cooking oil
- 1 nos Chopped Onion (Large)
- 1 nos Finely chopped Tomato (Medium)
- 1 nos Green chilly (Slitted)
- 4-5 nos Kokum
- Water as required
- Salt as per taste
- Season fish of your choice with salt and keep aside.
- Transfer kashmiri chillies,grated coconut, cumin seeds,turmeric powder,coriander seeds,tamarind ball,garlic cloves in a grinder jar. Add water as required and grind into a fine paste.
- Heat oil in a deep pan and saute chopped onions unil translucent.
- Then add finely chopped tomatoes,slitted green chilly and saute until tomatoes are mushy.
- Now add the ground coconut masala paste in the pan and add water as required and mix well.
- Wash the fish once and transfer it into the gravy, when the gravy starts to bubble.
- Gently stir the fish in the gravy, not to break it. Let it cook on a medium heat.
- When the gravy is slightly thick, add kokum at this point and also add salt if required after checking.
- Once the gravy thickens as per your consistency then take it off the heat
- Dish out and serve with steamed rice
- I recommend using freshly grated coconut for the ground paste.
- If you want the curry to be mild then use paprika powder instead of Kashmiri chillies.
- Add more chillies if you like it spicy. (depends on personal preference)
- For those making this recipe for the first time, use fish with less bones or without bones because the bones might get mixed in the gravy and might turn out not to be a good first experience while eating.
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