Best Goan Fish Curry Rice Recipes

GOAN FISH CURRY RECIPE: HOW TO MAKE GOAN FISH CURRY RECIPE AT HOME | HOMEMADE GOAN FISH CURRY RECIPE - TIMES FOOD

Steps:

• To prepare this delicious curry, start by slicing the fish into pieces. Once done, marinate the pieces using salt and turmeric powder. Keep it aside for a while.
• Meanwhile, prepare the masala for the curry. In a mixer, add all the spices, grated coconut along with the chopped onion and green chillies with little water and make a fine paste.
• Next, take a skillet and heat the oil in it over medium flame. Add the prepared masala paste to the heated oil and cook for a few minutes. Keep stirring the mixture.
• Add the marinated fish to the pan and let the fish soak in all the masala. Let it get cooked for a few minutes. Once done, add 3 cups of water and salt as per your taste.
• Cook the fish till its done over low flame. Once done, transfer it to a serving platter and garnish with coriander leaves. Serve it with steamed rice.

GOAN FISH CURRY

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!

GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE

Steps:

• Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
• Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
• Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

GOAN FISH CURRY

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.