Goan Fish Curry

During  my recent visit to Goa,  it was a wonderful opportunity for us to taste the typical Goan dishes. I loved some of their dishes like this fish curry the most, infact so perfect with good the amount of spices goes very well with steamed rice.

I have used King fish for this curry.

Time taken  : 30 minutes

Serves : for 4 pax

Ingredients

Fish – King fish  or pomfret - 400gms 

To Grind masala

Kashmiri Chillies – 6 nos.
Coconut grated – ½ cup
Ginger – 1 inch
Garlic – 3 cloves
Pepper Corns 6 – 8 nos.
Whole coriander seeds  - 1 tsp
Methi Seeds – 3 nos.
Turmeric powder – ¼ tsp
Cumin seeds – ½ tsp

Meen Vevichathu (Molaketta meen Curry)

I am in  a mood to have some nice spicy and tangy dish and  here I go with  one of my favorite fish curry and we all love at home.

My lovely neighbor Rekha Susan Mathew when she returned back after her summer holidays,  got me this beautiful urli sparkling like silver. My sincere thanks to Rekha for this wonderful gift.  I wanted to inaugurate this urli by  making this fish curry J.  Remember to get the authentic  fish curry it is always better to prepare in manchatti.

Kodampuli or cambogia or Kokum also known as Gambooge is an essential ingredient in all the seafood loving kitchens in Central Kerala, the coastal South Indian state. As the name suggests (Puli = sour in Malayalam), the dried fruit is used as a souring agent in Kerala’s famous fish curries and other seafood preparations.

Kodampuli is known for its medicinal values in Ayurveda. It helps to promote digestion, and a decoction (kashayam) made out of it is used against Arthritis and some uterine deceases. It is also known to cure ulcers.

King Fish Fry

Fish…………………… J in any curry or fry or any other variety is my  favorite, a bit more I love the fish fry.  This is one of my way of making  fish fry.

King Fish  : 500gms – add some salt/vinegar and massage the fish nicely and then wash it nicely and keep aside.

Ingredients

Red Chilli powder  - 2 tbsp (please add upto your spice level)

Kasmiri Chilli powder – 1 tbsp

Pepper powder – ¼ tsp

A sprig of curry leaves

1 no- Lime juice

Fennel seeds (Sauf)  & Cumin seeds (small jeera) – a  pinch each

Fenugreek – 6 nos or a pinch

Coriander powder – 1 tbsp

Small onion – 3 nos.

Garlic and ginger paste – 1 tbsp

Coconut oil – 1 tsp **

Salt

Corn flour – 2 tbsp

Oil for frying – any cooking oil

** I am adding this oil to the masala so that the masala will get nicely incorporated well into the fish very quickly  and need not keep long time  marinated.

Method

·        Grind all the ingredients together  with  1 tbsp of coconut oil.  Ensure its not ground to  a very fine paste

·        Put the grounded masala to the fish and  nicely incorporate well to the fish

·        Keep the fish marinated for about 1 hour

·        Add some oil in a pan, put in the fish pieces and fry both the sides well.

Serve this with onion rings and lime wedges J

Latha