The wide variety of meat and fish dishes in Goa makes me wanting to go to Goa…and also a few other things too 😉
Soccer man has a senior Goan friend whom he had shared a room while he was in Mumbai. Though he’s almost his dad’s age, by his character he’s younger than my younger brother 🙂
A typical Goan , a fun loving , really happy man and a super duper cook too , it was when he came to spent holidays with us , that I learned a bit about Goan cuisine. Goan’s have a wide variety of cooking fish , there is some resemblance with fish curry made in Kerala , an addition of tamarind paste and a few other masala ingredients makes it different , this one is a must try recipes for Malayali’s who are fish Lovers like I am.
Adapted this recipe from Goan food Recipes , I made it with Salmon and also made little changes like making it with Coconut oil and an extra addition of Curry leaves.
For Grinding Masala
Coconut – 1 cup of grated Coconut.
Kashmiri chili Powder – 1 and 1/2 table spoon (Use whole Kashmiri chili’s 4 to 5 )
Very small Piece Ginger
Garlic – 3 cloves
Pepper corns – 4 no’s (or else use Pepper Powder, I used more and know what it was very hot)
Coriander seeds – 1 tsp (or else use 1 and 1/2 tsp coriander powder)
Turmeric Powder – 1/2 tsp
Jeera/Cumin seeds – 1 tsp
Tamarind Paste- 2 table spoon ( 1 table spoon if raw mango is used , I didn’t have mango)
Green Chili – 1 no.
Fish – I made with Salmon ( 1/2 kg cleaned and sliced)
A pinch of Methi seeds
Onion – 1 medium
Oil – 3 table spoon ( I used Coconut Oil)
Curry leaves – 1 spring (Optional)
Salt to taste.