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GOA FISH CURRY
(GOA)
This is Goa's signature dish, and
a particular favourite in Bombay. It is one of the best fish
curries of India, and has appeal both for its taste as well
as its bright orangey-red colour. This colour comes from the
combination of Kashmiri-type chillies and a liberal use of turmeric,
and also by virtue of the tamarind being ground and fried with
the turmeric, which deepens its colour.It is quite simple to
make, but it is important to get it absolutely right by following
the quantitiy of ingredient exactly.The Goa curry is judged
by its texture, besides its colour and taste, and this is important.
The
curry should be thin and smooth in consistency and to achieve
this the spices and coconut are traditionally ground several
times on a grinding stone but you would have to grind it in
a food processor for about 10 minutes it to be ground satin-smooth.
If your processor gets overheated.wait for a few minutes for
it to cool, then continue grinding.The favourite fish in India
for use in curry is the pomfret, a flat fish. You can surmai,
rawas or, any fish of your choice. It can also be made with
shrimps or prawns. |
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| Serves
5 |
1
taspoon cumin seeds |
800g
fish, cut into pieces
either on or off the bone |
11/2
teaspoons chopped garlic |
| juice
of 1/2 lime |
11/2
teaspoons tamarind pulp |
| 3/4
teaspoon turmeric powder |
2
tablespoons oil |
| salt |
1
tomat, grated or pureed |
| 8
red chillies, Kashmiri-type |
3
green chillies, slit lengthways |
| 1/2
coconut (100gms) |
a
few ladyfingers (optional) |
| 3
teaspoon coriander seeds |
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| 2
onions, 1 chopped, i finely sliced |
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| 1 Marinate the fish in a mixture
of the lime juice, a pinch of the turmeric powder and a pinch of
salt diluted in a little watera, for 30 minutes. Then rinse
2 Soak the ted chillies in 1 cup water for 15 minutes. Strain
and reserve the soaking water . In a blender or food processor,
grind the chillies, coconut, coriander seeds, the chopped onion,cumin
seeds, the remaining turmeric powder, the garlic and 1 teaspoon
tamarind pulp to make a really fine and smooth paste. Add a little
of the chilli soaking water to facilitate grinding, which will take
between 7 and 10 minutes for a really smooth paste. Switch off the
blender once or twice so that it does not get too hot.
3 Soak the remaining 1/2 teaspoon of
tamarind in 1/2 cup water for 15 minutes.
Strain and reserve the soaking water.
4 Heat the oil in a wide, shallow cooking pot and fry the
finely sliced onion until it is lightly coloured, this take about
7 minutes.
5 Add the spice paste and saute over a moderat heat for 6-7
minutes, adding alittle water if neccessary. The paste awill became
a deep orange if the chilli is good quality. When the oil begins
to separate from the spices, it is time to add 4 cups water. Add
the tomato, green chllies,ladyfingers and salt to taste and cook
for 6 minutes. Then taste and see if you wish to add the reserved
tamarind water. Add the fish and cook until done. Sprinkle with
coriander leaves when serving
You can keep this curry for a day in the refrigerator. |
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