Everytime one hears the word Goa, The immediate visual that flashes across our minds is of the foaming surf and a meal of fish curry and rice. The smooth creamy and spicy gravy with plump fish , accompanied by steaming hot rice . Its easy to replicate at home , provided you gather the ingredients. The spice paste needed for this curry is the basic Goan masala. A paste used not only for all kinds of white fish and prawns but also to cook unique vegetables like bottle gourd, sponge gourd, snake gourd and sprouted legumes like peas, chick peas ( White, green, brown) , mung, and other beans. The paste is easy to make and can turn a seemingly bland vegetable to a special festive dish.
6 pieces of white fish ( pomfret, king fish, Sea Bass)
1/4 cup grated fresh coconut, 1/2 onion, 1 tsp raw rice, 1 tsp coriander seeds, 4 black peppercorns, 1/4 raw mango ( can be substituted with 1 tsp tamarind paste or 2 tsp dry raw mango powder) , 1/2 tsp turmeric, 4 dry red chillies ( the quantity of chillies can be varied according to taste. I use the kkashmiri chillies , which have a fiery red colour but are not hot) , salt to taste. 1 tblsp oil. Optional: 1 green chilli , slit.
Wash and clean the fish pieces. Grind together all ingredients from coconut to salt. Make a fine , smooth paste. Heat the oil and add in the green chilli. Add in the fish pieces and lightly saute them. Add in the ground paste and add 1 cup water. Cook the fish on a very low flame so that the coconut and water do not separate.
Tastes best with steamed white , red or brown rice.
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