Goan fish curry with coconut milk and tamarind is a staple of Goan cuisine. With its rich and flavorful gravy, this curry typically combines the tanginess of tamarind, the sweetness of coconut milk, and the aromatic flavors of spices. Often served with rice, this dish is a perfect blend of coastal and tropical flavors that tantalizes the taste buds. Whether you're a fan of seafood or just looking for a delicious and authentic Goan dish, this recipe is sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
GOAN FISH CURRY
Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.
Provided by Nagi
Number Of Ingredients 27
Steps:
- Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
- Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
- Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
- Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
- Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
- Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
- Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
- Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
- Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
- Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!
Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
GOAN FISH CURRY
This is typical traditional Goan fish curry preparation. You can make this with any fleshy fish that will not disintegrate into the curry. Serve curry hot over rice.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Season fish pieces with salt.
- Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
- Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 7.6 g, Cholesterol 24.3 mg, Fat 4.3 g, Fiber 2.3 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 77.6 mg, Sugar 0.7 g
GOAN FISH CURRY WITH COCONUT MILK AND TAMARIND
Number Of Ingredients 13
Steps:
- 1. Prepare the coconut milk and tamarind paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the garlic and stir 1 minute.2. In a small spice grinder or coffee grinder, grind together the red chili peppers, coriander, and cumin. Mix in the turmeric, then add the spice mixture to the onions and cook, stirring, about 2 minutes.3. Add the water and coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute. 4. Add the fish pieces and simmer until the fish is flaky and opaque inside, 10 to 15 minutes. Remove to a serving dish, mix in the cilantro, and serve.VARIATION: Add 1 large finely chopped tomato to the onion before adding the spices in Step 2.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GOAN FISH CURRY WITH COCONUT MILK AND TAMARIND
Number Of Ingredients 13
Steps:
- 1. Prepare the coconut milk and tamarind paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the garlic and stir 1 minute.2. In a small spice grinder or coffee grinder, grind together the red chili peppers, coriander, and cumin. Mix in the turmeric, then add the spice mixture to the onions and cook, stirring, about 2 minutes.3. Add the water and coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute. 4. Add the fish pieces and simmer until the fish is flaky and opaque inside, 10 to 15 minutes. Remove to a serving dish, mix in the cilantro, and serve.VARIATION: Add 1 large finely chopped tomato to the onion before adding the spices in Step 2.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the best flavor, use fresh ingredients whenever possible.
- If you don't have tamarind paste, you can use 1 tablespoon of lemon juice or vinegar as a substitute.
- To make the curry spicier, add more green chilies or red chili powder.
- If you don't have coconut milk, you can use heavy cream or plain yogurt as a substitute, but the flavor will be slightly different.
- Serve the curry with hot, steamed rice or roti.
Conclusion:
Goan fish curry with coconut milk and tamarind is a delicious and flavorful dish that is easy to make. It is a perfect meal for a weeknight dinner or a special occasion. The combination of coconut milk, tamarind, and spices creates a rich and complex sauce that is sure to please everyone at the table. So next time you're looking for a tasty and easy-to-make fish curry, give this Goan recipe a try. You won't be disappointed!
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