F for Fish Curry (Goan Style)
So now we move on to F. And the first food that comes to our mind is what we have been taught since the childhood. Right F is for Fish. But before we start talking about with Fish, there are some other regional dishes which needs a mention here.
Farra is one of them. This regional dumpling where dal is stuffed in rice and then steamed / boiled and is served with chutney or. In MP / UP this is commonly served with chutney. The same is called Piththa in Bihar and is normally enjoyed with Ghughni (curry of black gram). Some part also fry and enjoy this.
Firni is another, a sweet dish, made of crushed rice in milk. Its a variety of Kheer with a regional twist and is devoured in almost all household.
Fish Curry in India differs in taste with every state. Where in Bihar it is made in mustard oil and mustard paste, in UP the curry is developed in Tomato and onion paste. West Bengal has its own varieties and Rui Bhapa is one of them. The south makes its own changes with spices and sea fish. So it changes with every step perhaps. Goan Fish Curry is also one of the same.
So now we move on to F. And the first food that comes to our mind is what we have been taught since the childhood. Right F is for Fish. But before we start talking about with Fish, there are some other regional dishes which needs a mention here.
Farra is one of them. This regional dumpling where dal is stuffed in rice and then steamed / boiled and is served with chutney or. In MP / UP this is commonly served with chutney. The same is called Piththa in Bihar and is normally enjoyed with Ghughni (curry of black gram). Some part also fry and enjoy this.
Firni is another, a sweet dish, made of crushed rice in milk. Its a variety of Kheer with a regional twist and is devoured in almost all household.
Fish Curry in India differs in taste with every state. Where in Bihar it is made in mustard oil and mustard paste, in UP the curry is developed in Tomato and onion paste. West Bengal has its own varieties and Rui Bhapa is one of them. The south makes its own changes with spices and sea fish. So it changes with every step perhaps. Goan Fish Curry is also one of the same.
Goa is known for its beaches and exotic seafood. An authentic Goan Fish Curry recipe, is differentiated by its tangy and spicy
taste. The curry has an exquisite aroma and can be used with any fleshy fish. It is generally served with plain steamed rice.
Ingredients
Fish (Surmai) -1kg
Tamarind Paste – 1 tbsp
Coriander seeds -4 tsp
Cumin seeds - ½ tsp
Turmeric Powder – ½ tsp
Onion – 1-2 chopped, Garlic cloves – 10, Green Chili -1
Salt as per taste, Oil for sautéing -2tbsp,
Red chili – 4 to 5
Grated coconut -2 tbsp
Recipe
Clean & cut the fish into blocks
/ pieces. Marinate the pieces using salt and turmeric powder. Keep it aside for
a while.
Meanwhile, prepare the masala
for the curry. In a mixer, add all the spices, grated coconut, chopped onion
and green chillies with little water and make a fine paste.
Take a pan, heat the oil in it
over medium flame and Dry red Chilli saute and add the masala paste and stir to cook for a few minutes till oil
leaves from side.
Add the marinated fish to the
pan and let the fish soak in all the masala. Don’t stir much otherwise the fish
will crush. Let it simmer in slow flame for few minutes. After it soaks the
masala well add 3 cups of water and salt as per taste and let it cook on slow
medium flame till oil separates and fish is well cooked.
Transfer it to a serving
platter, garnish with coriander leaves. Serve with steamed rice and enjoy.
Other Recipe as part of A to Z challenge
Other Genres in the Challenge :
Aditya Sinha
07.04.2020
