Goan green fish curry and rice is a typical midday meal in any Goan household. This curry is prepared with any type of fish or seafood and the blend of spices and coconut bring out the mild sweetness of the tender fresh fish that is so abundantly found in Goa.
Prep Time: 20 minutes
Cook Time: 10-15 minutes
For the masala paste:
Fresh coriander – ½ bunch
Green chillies- 2
Fresh ginger- 1 tsp
Fresh garlic paste- 2 tsp
Coriander powder- 2 tbsp
Cumin seeds- 1 tsp
Turmeric powder- ½ tsp
For the curry:
Mackeral- 5 to6
Finely chopped onion – 1 large
Fresh green chillies – 2
Coconut milk – 1 cup
Fresh tamarind paste- 2 tbsp
Vegetable oil – 2 tbsp
A pinch of sugar and salt
Wash the fish slices and apply some salt and a little turmeric. Keep them aside for about 15 minutes.
In a sufficiently large pan, heat oil and saute chopped onions till they are cooked, soft and transcluent. Add the prepared masala paste and stir to cook on low heat till the rawness of the masala disappears.
Now add the reserved masala water and let it all come to a boil. Add slit green chillies, a pinch of sugar and the tamarind paste/extract and stir well.
Gently place the fish slices in, evenly distributing them in the pot. Do not stir the curry. Let it cook on medium heat for about 2 minutes.
Now pour in the thin coconut milk and give it a gentle stir. Next add in the thick coconut milk & stir gently again.
Add some salt to taste, stir once again and check the seasoning and add water if necessary depending on the thickness of the gravy you desire.
Let this simmer gently on low heat for another 2-3 minutes, till the fish is just tender and the gravy thickens. It is important not to overcook the fish.
Serve the curry hot with plain rice.
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