Hello readers,
Today will share you a famous cuisine of Goa, did you know friends the cuisine of Goa originated from it's Hindu saraswat cuisine root and was influenced by the 451 years Portuguese colonization. 'Goa' is an Indian state located along India's west coast of the 'Arabian Sea'. So let's start making famous cuisine of Goa "Goan fish curry"!
Ingredients:-
For Marination-
Fish- 1 kg.( Cod, Pollock or any other white fish) large bite sized pieces.
Fresh lemon juice- 1 tbsp.
Salt- 1 tsp.
Turmeric powder-1 tsp
Spices:-
Dry roasted coriander seeds-4 tsp.
Dry roasted cumin seeds- 2 tsp.
Dry roasted Mustard seeds-1 tsp.
Dry roasted Bydagi chilies- 5-7(whole).
Sichuan pepper(Teppal berries)- 8-10 (whole).
Fresh ginger- 2 tbsp( grated).
Garlic- 1-1/2 tbsp(crushed).
Cayenne papper- 1 tsp.
Kashmiri red chilli powder- 1 tsp.
Turmeric powder-1 tsp.
Grated coconut- 1/2 cup.
Salt-1tsp.
For Curry:-
Coconut oil/ vegetable oil- 2 tbsp.
Onion- 4 medium sized (finely chopped).
Tomato- 2 medium (finely chopped).
Tamarind - 1 lemon size.
Brindle berry/Garcia combogia/Kodampuli - 4-5 pieces.
Coconut Milk- 2 cups.
Preparation Method:-
Step 1- Clean fish pieces and marinate with salt, turmeric powder and fresh lemon juice and set aside for 10-15 minutes.
Step 2- Soak lime sized tamarind into 1-1/2 cup of water for 20 minutes, squeeze the tamarind in the water to extract juices, now strain the juice and set aside.
Step 3- Take all roasted spices(coriander,cumin, mustard, Bydagi chilies) and Teppal berries into a grinder and make a fine power with them, take out in a bowl and keep aside.
Step 4- Now make a paste with garlic, ginger, grated coconut,salt(1tsp).
Step 5- Take a medium bowl and combine all spices (step-3&4) with turmeric powder, Cayenne pepper Powder, Kashmir red chill powder and with some water.
For curry:-
Step 1- Take a large skillet add coconut oil/vegetable oil in a medium heat, once oil heated well add chopped onion and cook until softened, now add chopped tomatoes into it cook for 1-2 minutes.
Step 2- Once onion and tomatoes are combine well add the spice Paste (step-5) into it and stair occasionally and cook until liquid disappeared.
Step 3- Now add tamarind juice into it and mix well, once gravy will start boiling add kodampuli ( brindle berries) into it. Cook for a minute.
Step 4- Add coconut milk and wait for a boil, now add fish pieces into it and cook for a minute, taste the curry if salt is required add salt into it can also add little water if required. Once gravy will became thick turn off gas.
Step 5- Garnish with green chilies, chopped fresh coriander leaves and serve hot with unpolished Goan rice.
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/