Goan Fish Curry is a traditional Indian recipe (from the Goa) for a classic hot and sour fish curry in an onion and tomato base with coconut. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goan Fish Curry.
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This recipe is for the classic hot and sour fish curry from Goa that is cooked in a coconut base.
Ingredients:
To make the tamarind pulp:
1 small lime-sized piece of tamarind pulp
60ml (¼ cup) water
For the coconut base:
75g (1 cup) freshly-grated coconut
4cm (1 ½ in) piece fresh ginger
6 garlic cloves
1 tbsp ground coriander
½ tsp ground turmeric
1 ½ tsp cumin seeds
2 tsp red chilli powder
Water
To make the curry:
2 tbsp oil
1 small onion, chopped
2 small green chillies, slit
1 small tomato, chopped
400g (14 oz) fish, cleaned and sliced
2 sprigs curry leaves
Salt to taste
Coriander leaves, to garnish
Rice or flatbread, to serve
Method:
For the tamarind water: Soak the tamarind pulp in water for 10-15 minutes. Strain the pulp and discard the hard bits. Set aside.
For the coconut base: Combine all the ingredients in a blender or food processor. Add a little water and process until smooth (add more water as needed, but do not let the paste get too liquid). Scrape into a bowl and set aside.
To make the curry: Heat oil in a large pan over medium heat. When hot add the onion and a sprig of curry leaves. Fry for 2-3 minutes or until the onions are softened. Add the green chillies and tomatoes. Fry for another 2-3 minutes, or until tomatoes start to break down.
Stir in the coconut paste and season to taste with salt. Fry the mixture for 1-2 minutes then add the tamarind liquid and enough water to yield a thick gravy. Bring the mixture to a boil then gently slide in the fish pieces and add the remainder of the curry leaves. Bring the curry to a boil once more. Reduce to a simmer and cook for 7-10 minutes, or until fish is done through. Garnish with coriander leaves.
Serve the Goan fish curry hot with rice or any flatbread.
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