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Sify Home > Food > Nonvegrecipes > Regional cuisine > Goa > Goan Fish Curry
Goan Fish Curry
By : Rehana Khambaty
Category : Fish, Curries and gravies, Goa
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. Mix the ingredients of the marination in a bowl and add the fish, mix well and refrigerate for 30 mins.
  2. Heat oil in a kadhai (wok) and deep fry the fish till crisp and cooked.
  3. Heat 1/4 cup oil in a pan. Add the onions and saute till pink.
  4. Remove from heat and cool. Grind the sauteed onions to a paste.
  5. Heat 2 tbsp oil in a pan and add the onion paste.
  6. Saute for 2 mins. Add the tomato puree and saute till the oil separates.
  7. Now add the paste made from the dry roasted masala powder. Saute for 2 mins. Add coconut milk and remove from heat as soon as it starts to boil.
  8. Add the fish and serve hot.
Ingredients:
Fish fillet (hammour) cut into pieces - 1 kg

For the marinade:

Ginger garlic paste - 2 tbsp
Lemon juice - 1 tbsp
Salt to taste
Turmeric - 1 tsp

For the gravy:

Coconut milk - 1/4 cup
Oil - 1/4 cup + 2 tbsp
Large onion, chopped - 4
Large tomatoes, pureed - 4

Whole Masala: (dry roast and make a paste with a little water)

Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Kashmiri red chillies (whole) - 5
Salt to taste

Oil for deep frying

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