Goan Fish Curry
This is how I was taught to make the dish in Candolim, North Goa. Fish curry is served in every Shack along the coast, tastes will vary however this is the best I had (and I’ve had a few). I cannot take credit for the recipe, that belongs to Francis Fernandez of Dreamers Shack.
The main pan I use for 90% of my recipes is a large Sauté Pan with a lid, about 28cm in diameter. If you buy one, get one that is capable to go stove to oven and it wants to be heavy. A large frying pan is fine as long as it’s deep enough.
- 1 lemon
- 1 Tsp Sea Salt
- 1 Tsp Black Pepper
- Fish for 2 (I suggest something that is firm like Tuna, Monkfish, halibut, Salmon, King Prawns. Have a look what’s in the reduced section, fish like cod and haddock are not really suitable as they will just break up)
- 2 Tsp Coriander seeds
- 1 Tsp Cumin seeds
- 4 garlic cloves, finely chopped
- 3 Tsp of fresh ginger, finely chopped
- 1 Tsp turmeric
- ½ Tsp salt
- 3 Tbsp of oil
- 2 medium size onions, finely chopped
- 3 fresh tomatoes chopped very small, do not use tin tomatoes they are to acidic.
- 400ml tin of coconut milk
- 1 Tbsp brown sugar
- 2 Red Chilli’s, sliced very thinly
- 3 Tbsp fresh chopped mixed coriander and mint
- lay out your fish on a plate and squeeze your lemon juice over and season with salt and pepper, then cling film.
- Make sure everything is prepared, dish out all your spices, seasoning’s, garlic, ginger, chilli, sugar (I use a large dinner plate and put them all in neat piles). Onions and tomatoes chopped.
- In a dry sauté pan, slowly heat your cumin seeds with your coriander seeds till they start to pop, this is releasing the flavour from the spice, you will be able to smell the oils being released even though the seeds appear dry, the name is tempering. Add your chilli, garlic, ginger, turmeric and salt. Add a little oil (about 3 tbsp, you can always add a little more if it’s too dry) and start to fry.
- Add your onion and cook on a low/medium heat till the onions have softened and started to colour, this stage should not be rushed.
- When the onions are coloured add your chopped tomato, sugar and keep simmering turn the heat up slightly, we want to start to evaporate some of the moisture in the pan. The tomatoes should break down quite quickly if they are cut very small.
- When most of the moisture has gone add your coconut milk, the gravy (Indians tend to call all forms of cooked sauce as Gravy) should start to thicken quite quickly.
- Add your chosen fish and simmer for no more than 10 minutes Your fish will appear cooked by the lemon juice, however fish needs very little cooking and you are placing it in a boiling sauce, if you are concerned when you think its cooked, cut the thickest piece of fish and check.
- Taste and season with salt if needed. Garnish with fresh mint and coriander and serve with Pilau rice.