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Relish great Goan fish curry

Find out the secret of making a traditional Goan fish curry

GOAN DELIGHT Where Indian, Portugese and Arab cuisine meet

Anything for the traditional Goan fish curry that combines Arabian, Portuguese and Indian culinary strains. Grated fresh coconut ground fine into a paste or in the form of milk, tamarind pulp, ginger garlic paste, red masala and green masala go into its making.

Here's how to go about making traditional Goan fish curry.

Tamarind pulp

Ingredients

Tamarind dried- half cup

Hot water- 1cup
Salt- half tsp
Sugar- half tsp

Method

Soak the tamarind in water for 30 minutes. Mix it to a pulpy mass. Add salt and sugar. Put this through a sieve. Add the hot water if necessary.

Ginger garlic paste

Ingredients

Ginger- 10 gm
Garlic- 50 gm
Vinegar- 1 tbsp

Method

Clean and cut ginger and garlic fine. Put all the ingredients into a blender and make into fine paste.

Red masala

Ingredients

Dried red chilly-10

Ginger1" piece- 1
Garlic - 5 cloves
Cumin seeds- 1 tsp
Pepper corns- 1 tsp
Cloves- 5
Cinnamon 1"- 1
Turmeric powder- half tsp
Sugar- half tsp
Salt- to taste
Vinegar- half cup

Method

Clean and chop ginger and garlic. Cut chillies into small pieces. Put ingredients into the blender and make a fine paste.

Green masala

Ingredients

Green chillies - 100 gm

Garlic- 1 pod
Ginger 1" piece- 1
Coriander seeds- half tbsp
Cumin seeds- half tbsp
Peppercorns- half tbsp
Cloves- 6
Cinnamon 1" piece- 1
Onion chopped - quarter cup
Coriander leaves chopped- one and a half cup
Turmeric powder- half tsp
Sugar- 1 tbsp
Salt- to taste
Vinegar- three-fourth cup

Method

Clean ginger and garlic and chop into fine. Clean and remove Stalks. Grind all the ingredients into the blender and make into a paste.

Traditional Goan

fish curry

Ingredients

Fish- 500gm

Red chilli powder- 1 tbsp
Turmeric-1 tsp
Cumin seeds powdered, half tsp
Coriander powder- 1 tbsp
Coconut grated- 2 cups
Tomatoes chopped-1
Green chillies- 5
Curry leaves - 2 sprigs
Tamarind- 10 gm
Salt- to taste
Oil- 2 tbsp
Method

Clean and cut fish into slices, wash well; smear with salt and a little turmeric. Soak tamarind in a little water to extract the pulp. Chop tomatoes. Slice onions. Roast and grind red chillies, turmeric, cumin and coriander.

Grind coconut to a fine paste and mix with the spices. Heat oil in a pan, fry onions, and add the split green chillies and coconut paste. Fry for 3 minutes, add the chopped tomatoes and 3 cups of water. Add fish, tamarind pulp, curry leaves and salt. Simmer till fish is cooked.

LILY BABU JOSE

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