A Tangy Goan Fish Curry Recipe

GOAN STYLE FISH CURRY

RECIPES

1. Muddoshya Hooman (Goan Lady Fish Curry)

Preparation Time : 10 to 15 Minutes
Cooking Time : 10 Minutes
Serves: 4 People

Ingredients :-
Muddoshya / Lady Fish
1/4 cup - Onion (Finely Chopped )
4 green chilies (slit vertically)
1/2 tablespoon coconut oil/ normal oil
salt

Paste- 1 cup of fresh grated coconut
1 tamarind ball
1 tsp turmeric powder
1 tsp coriander seeds
3-4 black pepper corns
8-10 dry red chilies

Method:
Wash the fish pieces 3-4 times in water, drain, sprinkle a teaspoon of salt, massage well and keep aside for 10 minutes.

Heat half teaspoon of coconut oil and add chopped onions, fry on medium heat till they get darkened.

While the onions are getting darkened, grind together the ingredients mentioned for paste. using a cup of water and keep it aside.

Once the onions are nice and dark add the coconut paste into it. add some water to make it to correct consistency. don't make it too thick or too watery. also add slit green chilies, and mix and allow it to come to complete boil.

Once the paste comes to boil add fish and mix.

Let the fish cook on medium heat for 5 minutes. gently stir in between.

Don't overcook

Remove from heat and serve it with hot rice.




2. Paplet (pomfret curry)

Ingredients :-
black pomfret
onion
slit green chilies
teflam seeds
kokum

paste- 1 cup of grated coconut
4 red kashmiri chilies
3-4 garlic
1/2 inch ginger
6 pepper
1/2 tsp jeera
1 tsp coriander seeds
tamarind ball soked in warm water
salt

Method:
Clean the fish, cut into small pieces, apply little salt and keep aside grind above ingredients into a fine paste.in a pan heat oil and saute onions until they turn little brownish.
add the paste, green chilies, kokum and teflam once the curry paste comes to a boil.
add fish & cook for 10 minutes & also put salt.

serve the curry with hot rice.



3. Bangdyache Hooman (Mackerel curry)

Ingredients To Marinate the fish :

3 Mackerel/Bangda
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt 

For the Masala - grind to fine paste: 

8 Dry Kashmiri Chillies.
5 Garlic Cloves
1 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Tirphals / Sichuan Peppers
1/2 Cup Fresh Coconut - grated
1 Teaspoon Raw Rice - washed
2 Tablespoons Tamarind Paste
Salt to taste.
3 Tablespoons Oil 

Method:

Clean and Wash the Fish . Cut it into 2 or 3 pieces depending on the size of the fish.

Rub the turmeric and salt inside and outside the fish and keep aside.

Grind all the ingredients for the masala with little water to make a fine paste.

In a pan heat oil and saute the masala for 5 minutes till oil leaves the sides then add water about a 1.1/2  to 2 cups and salt to taste. Bring it to boil point then reduce the flame to low and let it simmer for 10 - 15 minutes and the gravy is reduced to the desired consistency . Then add the fish and let it simmer on slow flame for 3 - 5 minutes or till the fish is cooked.

Serve hot with Steamed rice.