Hindu Goan Fish Curry
Sep. 1, 2011 9:34 pm
Updated: Dec. 28, 2011 6:31 pm
Goan Fish Curry
Hindu Goan form of cooking differs from The Christian Goan mainly in the latter's prefer to the use of vinegar while the Hindus use kokum and tamarind to get the tart taste in their respective cuisines .
I find most of the Hindu Goan recipes far more refined in flavor as these recipes also call for extensive use of aromatic herbs and curry leaves . Besides in many Goan recipes
extensive use of vinegar gives the dish a we bit of a hash or raw flavor which isn't the case in the Hindu recipes .
Grams Fish ( use firm fleshy fillets like of sole / singhara )
1 Coconut grated .
Take half of the grated coconut and extract its milk , discard the used pulp .Retain the other half for later .
The Paste :
4-5 Shallots or 2 medium sized onions diced .
10 Cloves Garlic ( chopped ).
10 Black Pepper Corn.
3 Tablespoons Minced Fresh Green Coriander .
Whole Dried Red Chiles .
Curry Putta Leaves
Tablespoon Whole Corriander Seeds .
4-5 Komum pieces / 1 1/2 Tablespoons Tamrid Extract .
In 1 tablespoon oil roast all the paste ingredients for a few minutes till the red chilies color and onions begin to loose soften , cool the masala / paste .
And fine grind .
In a wok heat 2 tablespoons oil , cook the paste for 2-3 minutes adding a bit of water till oil begins to seperate . Then add the balance of the grated coconut , roast a minute , add 2 cups of water , salt and simmer covered till liquid reduces to half .
Now add the coconut milk , and the fish . Bring to boil and simmer 7 minutes . Taste , adjust flavors and lastly juice of half a lemon to enhance and bring out all flavors .
Incase you so desire , wok fry to seal the fish on its own ( 2 minutes ) and then introduce to the gravy where you finish cooking it - 3-4 minutes .
You may also use coconut powder if in a hurry or just lazy ! Taste
wont be as great , but then at times that's okay too !
Roasting the paste ingredients
Hand grinding the masala
Masala / Paste cooking in an earthen vessel