GOAN FISH CURRY – This recipe took me back to my Goa days when we had this almost every other day at the Staff canteen.. Do try this and hope you find some interesting memories too 🙂

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𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 – https://change.org/GITagforBandelCheese

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼: https://bit.ly/FishRecipesbyRB

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GOAN FISH CURRY
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Paste
2 cups Fresh Coconut, scraped, नारियल
12 Dry Kashmiri red chillies, without seeds, सूखी कश्मीरी लाल मिर्च
12-15 Black peppercorns, काली मिर्च के दाने
1 tsp Turmeric powder, हल्दी पाउडर
Salt to taste, नमक स्वादअनुसार
1 small ball of Tamarind (without seed) इमली
1 ½ tbsp Coriander seeds, धनिये के बीज
1 tsp Cumin seeds, जीरा
½ cup Fresh Coconut water, नारियल का पानी
¼ cup Chilled water, ठंडा पानी
1 large Onion, slice, प्याज
1 inch Ginger, peeled, slice, अदरक
6 no Garlic cloves, लहसुन

For Coconut Milk
First Milking/ 1st Extract/ Thick Milk
1 ¼ cups fresh Coconut, scraped, नारियल
¼ cup Coconut water, नारियल का पानी
1 cup Chilled water, ठंडा पानी

For Coconut Milk
Second Milking/ 2nd Extract/ Thin Milk
Used Coconut scraped (from the 1 st extract)
1 cup Chilled water

For Fish Marination
4 Mackerel, (medium size), cleaned, slit, बांगड़ा मछली
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर

For Curry
2-3 cups Water, पानी
2 cups Prepared Paste, तैयार किया हुआ पेस्ट
½ cup Coconut milk, (second extract/thin milk) नारियल का दूध
2-3 kokum, कोकम
2-3 Sichuan pepper, त्रिफला
Marinated Fish, मैरिनेटेड मछली
1 cup Coconut milk, (first extract/thick milk) नारियल का दूध
Salt to taste, नमक स्वादअनुसार
2-3 Kokum, कोकम

For Garnish
Coriander sprig, धनिया पत्ता

Note: if coconut water is not available then add 1 ¼ cup chilled water.

Process
For Paste
In a bowl, add scraped fresh coconut, dry kashmiri red chillies, black peppercorns.
Add turmeric powder, salt to taste, a small ball of tamarind, coriander seeds.
Add cumin seeds, coconut water and transfer it into a grinder jar.
Add onion, ginger, garlic and grind it into a smooth paste.
Keep it aside for further use.

For Coconut Milk
First Milking/ 1st Extract/ Thick Milk
In a bowl, add freshly scraped coconut, coconut water and transfer it into a grinder jar.
Add chilled water and blend on high till the coconut is ground well. (While taking 1st extract; if coconut water is not available then add 1 ¼ cup chilled water).
Strain in a muslin cloth or a fine sieve and collect the 1st extract in a bowl.
This is the thick coconut milk or the 1st extract. Keep aside for further use.

Second Milking/ 2nd Extract/ Thin Milk
Then collect and put back the coconut residue from the 1st extract into the blender.
Add chilled water and blend again.
Strain in a muslin cloth and collect 2nd extract in another bowl.
This is the thin coconut milk or the 2nd extract. Keep aside for further use.

For Fish Marination
On a plate, keep the cleaned Mackerel give it a slit, sprinkle salt to taste, and turmeric powder.
Mix well to coat the fish. Keep it aside for 10-15 minutes.

For Curry
Heat a kadai or a pot, add water, prepared paste and mix it well.
Cook on medium flame. Once it comes to a boil, add 2nd extract coconut milk and mix gently.
Add kokum, Sichuan pepper and stir well. Cook for 5-10 minutes on low flame.
Add the marinated fish and 1st extract coconut milk and stir well. Allow the fish to soak in all the masala.
Add salt to taste, kokum and stir it well.
Cook the fish till it’s done well on low flame. Once done, transfer it to a serving platter.
Garnish with coriander sprig and serve hot with steamed red rice.

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