We have a Goan friend “Richie” who’s a
chroooonic bachelor 😉
A typical Goan who loves food and cooking. We were lucky to have him as guest once when we were just married , he taught me about Goan food, also shared some useful tricks in kitchen, during his 1 week stay.
He’s one of a kind “Party Man” I must say, who led a life I haven’t even imagined till then. He follows a unique lifestyle by starting his day very healthy,an hour or two he would spent for jogging , exercise , Yoga and good Break fast then enters the kitchen to start cooking but he could do it only with the help of his cocktails hence by the end of the day he’s not very healthy 😉
I must thank him for the friendliness and the way he took over my kitchen, the food and flavors he created was amazing.
Thanks to Richie, glad that he’s now the first person whom I would call when ever I think of preparing a Goan specialty dish.
This Goan specialty Fish curry with coconut paste is one of the dish that he prepared,
I fell in love with its flavors the first time I had it.
Recipe is similar to the Kerala Fish curry with Coconut gravy, but the addition of some spices like whole coriander seeds, dry red chili’s & pepper corns make it extra flavorful.
A must try recipe for all those who are fish lovers like me.
I used Salmon here but King fish or Pomfret would be the best, if its available in your place.
Fish – Salmon 1 pound (Approx) sliced or cubed
Tamarind / Sambar -puli – 1 and 1/2 tbsp
* Mango 1 whole sliced or Tomato (1/2 finely chopped )- (Optional) adjust the sour taste as per your preference, add more tamarind if you aren’t using mango or tomato slices here.
Onion – 1 small – sliced
Oil – 2 tbsp (I used Coconut oil)
Green chili’s – 2 no’s slit
Salt to taste
Turmeric Powder – a pinch (or more)
Kashmiri Chili Powder – 1 tsp
Grind to Paste
Coconut – 2 cups
Shallots – 5 to 8 no’s
Coriander seeds – 1 tbsp
Cumin seeds – 1 tsp
Pepper corns – 4 to 6 no’s (Do not use more)
Dry whole red chili’s – 6 to 10 no’s (Adjust as per your preference)
Ginger – small piece
Garlic – 3 no’s
Turmeric Powder – 1/2 tsp
Methi seeds (Fenugreek seeds) – a pinch
Salt & little water to grind.
* Clean and slice Fish, rub the same with a pinch of turmeric powder and salt. Keep aside.
* Grind to a very smooth paste the ingredients given above for grinding.
* Heat 2 tbsp oil in a Madka or any Kadai/pot , saute sliced onions & finely sliced tomatoes (if using) Add Kashmiri Red chili powder when the onion looks brown.
* Then add the nicely ground coconut paste, and cook until the raw taste of ginger and garlic is gone (almost takes 10 to 15 minutes in medium heat) cover and cook this as it tends to bubble and decorate the surroundings 😉 stir in between.
Add little water if it tends to stick to the bottom.
* When the paste is completely cooked and the oil starts to separate add 1 cup water(give or take) and add thetamarind pulp (or tamarind diluted with little water) & slit green chili’s , allow to boil.
* When the gravy starts to boil, add marinated fish and *mangoes (if using) Allow to cook for 5 to 7 minutes until the fish is completely done.
Switch off the heat and let rest for 2 to 4 hour’s (if possible) as fish curry taste best when its allowed to sit for sometime.
Serve with steamed rice.