Goan Fish Curry
Servings: 6
Calories: 144kcal
Ingredients
- 400 grams Nile Perch
Aromatics and Other
- 15 grams Ginger - Grated or Finely Minced.
- 3 Onions - Medium, cubed.
- 4 Garlic cloves - Finely Minced.
- 3 tsp Tamarind Paste - Taste, add more if needed.
- 7 tbsp Coconut Cream - Taste, add more if needed.
- 250 ml Water
- 1 tbsp Brown sugar
Spices
- 1 tsp Cumin seeds
- ½ tsp Cumin Powder
- ½ tsp Turmeric
- ½ tsp Black Pepper Powder
- ½ tsp Kashmiri Chili Powder
- ½ tsp Mustard Seeds
- 5-6 Curry Leaves
- ½ tsp Salt
Instructions
- Prepare the Fish: Cut fish into bite-sized pieces and refrigerate. Have the skin and central bones removed by the fishmonger.
- Cook Aromatics: Heat cooking oil in a pot over medium heat. Add chopped onions and ginger, caramelizing until lightly browned. Then, add sliced garlic and sauté for 2 minutes.
- Add Spices: Incorporate mustard seeds and cumin seeds, allowing them to release their oils. Then, add additional spices, chilies, and curry leaves.
- Create the Gravy: Stir in tomato paste, tamarind, and water. Simmer for 10 minutes until a rich, tangy tomato gravy forms. Mix in coconut cream thoroughly.
- Cook the Fish: Place fish pieces on top of the curry, coating them with the sauce. Add remaining water and simmer for another 10 minutes, stirring carefully to avoid breaking the fish. The Goan fish curry is ready to serve immediately. Enjoy!
Nutrition
Calories: 144kcal | Carbohydrates: 26g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 144mg | Fiber: 2g | Sugar: 21g | Vitamin A: 41IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg