Goan fish curry | Kukskitchen

Fish - coconut milk - tamarind - turmeric are four things that are made to go together. They are a family made in heaven. These have a special place in the culinary trail of western  coastal belt of  India stretching from Goa to Kerala. I present here such a dish that is so similar to the palupizhinja (പാലു പിഴിഞ്ഞ ) fish curry that my mummy makes.





A few things before we start:

• I used seabass for this curry as I feel the soft white flesh of the fish compliments the delicate spiced coconut milk. Sea bass has simialr texture and taste as ആവോലി .
• You can use whatever fish is in season – pollack, cod, haddock, gurnard, coley and monkfish are all suitable.
• Chopped coriander can be used as a garnish.

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Goan fish curry

Serves 4

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Ingredients:

1- Coriander seeds - 4tsp
     Cumin seeds - 1 tsp
     Dried red Kashmiri chillis - 4
     Ginger, peeled and grated - 3/4 inch piece
     Garlic cloves, crushed - 4
     Turmeric - 1 tsp
     Salt - 1 tsp

2-  Sunflower or rapeseed oil - 2 tbsp

3- Onion, finely chopped - 1
     Tomato, finely chopped - 1 large

4- Coconut milk - 400ml tin
     Palm sugar (or soft light-brown sugar) - 1 tbsp
     Tamarind paste - 2 tsp
     Green chilli, halved and finely sliced - 1

5- Fish fillets, skin removed and flesh cut into chunks - 500g


Method:

• Toast  coriander seeds, cumin and dried chillis in a dry frying-pan for about a minute. Grind with rest of (1).
• Heat the oil in a  pan over a medium heat, add the onion and fry until soft. Stir in the spice mix. Cook, stirring, for a couple of minutes, then add the tomato and cook until it turns mushy.
• Add (4)and simmer for about five minutes, until the sauce has thickened slightly. Season the sauce and add fish to the sauce. Simmer gently for about four minutes until the fish is cooked through. 

Devour with steaming hot rice.....

Adapted from: Telegraph.co.uk

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Sherin Deepu