Last time we visited Goa, apart from Sun, Sand and Beach, what fascinated us most is the Goan Fish Curry. It is almost a staple food of Goa, served along with rice, the flavor and smell of coconut milk is just awesome. I tried it many a times at home, the only variation I made is, I saute the fish over high heat for 2 / 3 minutes before putting it into the curry.
Ingredients
- Medium sized Pomfret Fish - 3
- Coconut Milk - 1 Cup
- Tomato Sauce - 2 tbsp
- Onion Paste - 2 tbsp
- Green chilli paste - 1 tsp
- Kashmiri Mirch Powder - 1 tbsp
- Curry leaves - 8-10
- Whole mustard - a pinch
- Sugar - 1 tsp
- Salt and Turmeric - as required.
Lightly fry the fishes with a pinch of salt and turmeric and keep aside.
Add some more oil to the pan and add the whole mustard and curry leaves. Now add the onion paste & green chilli paste and fry well. Add the tomato sauce, salt, chilli powder and turmeric and continue stirring with a sprinkle of water , if needed.
Add the coconut milk and mix well with the masalas over very low heat.
Add the fish pieces and cook covered till the fishes are cooked thoroughly.
Sprinkle 1 tsp of sugar and some whole green chilli and serve with plain rice.
No comments:
Post a Comment