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Recipes >> Curry Recipes > Goan Fish Curry

Goan Fish Curry

Goan Fish Curry
Prep Time
1 Hour + 10 Mins
Cook Time

30 Mins
Serves

4
Sprinkle salt and lemon on the fish and marinade for an hour. Meanwhile, blend the coconut, whole chillies, cumin seeds, coriander seeds, turmeric, tamarind and the ginger and garlic pastes together in a blander with the coconut milk.
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Source:  KhanaPakana.com
7 Ratings
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Ingredients

  • Pomfret darnes 600 gm
  • Coconut, grated 2/3 cup
  • Coconut milk 2/3 cup
  • Coriander seeds 15 gm
  • Cumin (jeera) seeds 1 tsp
  • Garlic paste 1 tsp
  • Ginger paste 4 tsp
  • Green chillies 4
  • Groundnut oil 60 ml
  • Lemon juice 60 ml
  • Onions, chopped 60 gm
  • Red chillies, whole 15
  • Salt to taste
  • Tamarind, deseeded 45 gm
  • Tomatoes, chopped 60 gm
  • Turmeric (haldi) powder 1 tsp

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Cooking Directions

  1. Sprinkle salt and lemon on the fish and marinade for an hour.

  2. Meanwhile, blend the coconut, whole chillies, cumin seeds, coriander seeds, turmeric, tamarind and the ginger and garlic pastes together in a blander with the coconut milk.

  3. Heat oil in a kadhai.

  4. Add the onions and saute till golden brown.

  5. Add the tomatoes and cook for 3 to 4 minutes till the tomatoes are mashed.

  6. Add the blended mixture and 240 ml/1 cup water and bring to boil.

  7. Add the green chillies and the fish and simmer for 7 minutes.

  8. Bring to a boil and then let simmer again for 2 minutes.

  9. Do not cover the pot at any stage while the curry is being cooked.

  10. Remove to a bowl and serve with boiled rice.

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Comments posted by users for Goan Fish Curry recipe:

  1. Delicious flavours and a well written recipe. Just be careful about the 15 whole red chillies-remember, there are chillies and there are CHILLIES!

    on Jul 10 2012 4:55AM Report Abuse GILAMONSTER
  2. This is an amazing recipe. Cooked it for a dinner party for 5 guests and they all loved it.

    on Nov 24 2011 8:10PM Report Abuse NAZIA
  3. Poorly written recipe.

    on Aug 5 2011 11:03AM Report Abuse ZM

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