As usual, my indulgence in globetrotting is never held down even for once, come what may! I recently made a lavish leisure trip to Goa. Once I was satisfied with its beauty, I decided to take lunch at a nearby restaurant on the Majorda Beach.
Tasting everything Goan is one of the top priorities of every visitor there. Though, I being a completely foodie, could not resist even the starters or the appetizers that came my way. The main course was on and as ordered, the waiter presented a sumptuous dish of special Goan Fish Curry. “Oh what a delight!” I exclaimed to myself.
As expected, the Goan Fish Curry was something truly extraordinary and as I type, I could still feel my mouth water on the aroma of the tangy spices wrapping up the tender fish.
I had a fantastic experience dining out at the restaurant. I remember going gaga over the gravy and how I had it over the limit with rice — very divine! I could not help myself further and walked up to the kitchen to know more about this preparation. The chef was extremely helpful and surprisingly pleasant and he did not hesitate elaborating the Goan Fish Curry. Here is how Goa-special fish curry can be prepared at home:
For the masala:
½ scraped coconut
6-7 Kashmiri red chillies
1 green chilly
Small portion of tamarind if a raw mango is used
A pinch of Methi seeds
A small piece of ginger
6 garlic flakes
½ tsp. coriander seeds
½ tsp. turmeric powder
½ tsp. jeera
Salt to taste
For the fish curry:
1 regular-sized pomfret, Kingfish or Halwa
1 raw mango
- Slice and clean the fish before marinating it with salt throughout.
- Grind all the masala ingredients with a little water to form a fine paste.
- Add the masala to the cooking dish and add more water only when a thin gravy is required.
- Sprinkle salt as per taste and let the gravy take medium boils.
- Add slit green chilies following the marinated pieces of fish.
- Finally add raw mango to make it tangier!
That’s done! Isn’t it as simple? Serve alongside boiled or steamed rice with the fish curry! Bon Appetite!