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Goan Fish Curry

chef.garcia's picture
Ingredients
  Monkfish fillet 26 Ounce, cut into chunks (750 Gram)
  Cider vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Vegetable oil 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Small, finely chopped
  Ground coriander 2 Teaspoon
  Cayenne pepper 1 Teaspoon
  Paprika 2 Teaspoon
  Tamarind pulp 2 Tablespoon
  Boiling water 2 Tablespoon
  Creamed coconut 3 Ounce, cut into pieces (85 Gram)
  Warm water 10 Fluid Ounce (300 Milliliter)
  Plain boiled rice 2 Cup (32 tbs) (For Serving)
Directions

1. Put the fish on a plate and drizzle the vinegar over it. Combine half the salt and half the turmeric and sprinkle evenly over the fish. Cover and set aside for 20 minutes.
2. Heat the oil in a heavy frying pan and add the garlic. Brown slightly, then add the onion, and cook, stirring occasionally, for 3-4 minutes, until soft but not browned. Add the ground coriander to the pan and stir for 1 minute.
3. Mix the remaining turmeric, cayenne and paprika with about 2 tablespoons of water to make a paste. Add to the pan and cook over a low heat for 1-2 minutes.
4. Stir the tamarind pulp into the boiling water. When thickened and the pulp has come away from the seeds, rub through a sieve. Discard the seeds.
5. Add the coconut, warm water and tamarind paste to the frying pan and stir until the coconut has dissolved. Add the fish and any juices on the plate and simmer gently for 4-5 minutes until the sauce has thickened and the fish is just tender. Serve on a bed of plain boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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