(click to enlarge)
Goa Fish Curry
India - Goa - Meen Goa
| 3 w/rice
||Delicious and fiery. Goa is the port through which Portuguese
sailors introduced chili peppers to India. Recipes labeled "Goa" tend to be
rather hot, and this one does not disappoint. If you have not already
made your sacrifices to the Chili Gods, you may want to approach this
Chilis, green (2)
-- Coconut Paste
Coconut grated (4)
Chilis, dry (5)
Prep - (1 hr / 45 min work)
Run - (25 min)
- Cut FISH into pieces about 1-1/2 inch on a side by whatever
thickness your fish is. Tumble the pieces with Lemon Juice and
Salt. Set aside for 1 hour or so.
- Chop ONION medium.
- Scald TOMATOES 1 minute in boiling water, quench in cold
water, peel and chop small.
- Split GREEN CHILIS open lengthwise.
- Prep TAMARIND if using block form (see
- Crush GARLIC and chop fine. Slice GINGER very thin and
chop fine. Mix and smash to paste in a mortar.
- Grate COCONUT and chop as fine as you can get it. Pound it
to paste in a mortar - or use whatever means you have available.
- Cap Dry Chilis, break in half and dump out any seeds that will
come out. Grind along with Coriander Seeds and Cumin Seeds
in your spice grinder.
- Mix together all Coconut Paste items. Run it all in a
blender if you didn't get it pounded pasty enough.
- In a spacious sauté pan heat 2 T Oil and fry
Onions stirring until golden. Stir in Tomatoes and fry
stirring until tomatoes are quite soft.
- Stir in Coconut Paste and 1 c Water. Simmer another 10
minutes, stirring occasionally and adjusting water as needed.
It should be fairly liquid.
- Stir in Green Chilis, then gently stir in Fish and
arrange evenly. Cover and simmer until fish is done (do not stir), about
8 minutes depending on thickness.
- Serve with plenty of steamed Basmati rice.
- Fish: This needs to be a fish that
holds together well with wet cooking. Catfish, American or Vietnamese
(Swai, Basa, Tra) or Tilapia work well (the photo is with Tilapia).
Cod and Mullet are also good.
- Chilis, Green: The pattern recipe called for
4 green chilis. These would be Indian chilis which are narrow,
thin walled and moderately hot. Even here in Los Angeles availability is
uncertain, so I substitute Serranos, which are wider, thick walled and
much hotter, but always available, and cut the number in half. For
details see our Chili Page.
- Tamarind: Use concentrate, or prepare
block form as shown on our Tamarind
- Coconut: Use fresh if possible. Weight
is for fresh or frozen coconut. I prefer a "fresh" coconut which is like
the dry ones but white instead of brown. The flesh pops out of the shell
easily and grates easier, and the water is more flavorful for drinking.
If fresh or frozen aren't available use 1 cup of dried grated coconut
(unsweetened) and soak with enough water to cover. Drain before
using. For details on handling coconuts, see our
- Chilis Dry: I use dried Arbols. If
you want less hot use Japones. For details see our
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
imf_fishmm1 100914 imp27 - www.clovegarden.com
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