Dish of Fish Curry, Goa
(click to enlarge)

Fish Curry, Goa


India - Goa   -   Meen Goa
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1-1/2 hrs
Yes		 Delicious and fiery. Goa is the port through which Portuguese sailors introduced chili peppers to India. Recipes labeled "Goa" tend to be hot, and this one doesnt disappoint. If you haven't made peace with the Chili Gods, use caution.

1-1/2
1/4
1/2
3
4
2
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3
2
3/4
5
15
1
1
1
5
1/2
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2
1
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#
c
t
oz
oz

---
T
cl
in
oz

T
t
t
oz
t
---
T
c
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Fish (1)
Lemon Juice
Salt
Onion
Tomatoes
Chilis, green (2)
-- Coconut Paste
Tamarind (3)
Garlic
Ginger root
Coconut grated (4)  
Chilis, dry (5)
Coriander seed
Cumin seed
Turmeric
Coconut Milk
Salt
----------
Oil
Water
-- Garnish
Cilantro Leaves
Prep   -   (1 hr / 45 min work)
  1. 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.
  2. Chop ONION medium.
  3. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop small.
  4. Split GREEN CHILIS open lengthwise.
  5. Prep TAMARIND if using block form (see Note-3).
  6. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix and smash to paste in a mortar.
  7. 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.
  8. 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.
  9. Mix together all Coconut Paste items. Run it all in a blender if you didn't get it pounded pasty enough.
Run     -   (25 min)
  1. 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.
  2. Stir in Coconut Paste and 1 c Water. Simmer another 10 minutes, stirring occasionally and adjusting water as needed. It should be fairly liquid.
  3. 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.
  4. Serve with plenty of steamed Basmati rice.
NOTES:

  1. Fish:

      Select fish durable with wet cooking. My favorites are Golden Pompano and Japanese Amberjack, but Cobia, Cod, and Emperor are also fine. Also Catfish, American and Vietnamese (Swai, Basa, Tra). My standard for testing recipes is Tilapia, an "all purpose" fish, but treat it gently. For stronger tasting fish, Indian Mackerel or other Mackerel are good. All these fish often appear in Asian markets here in Los Angeles, particularly Philippine markets. For details see our Varieties of Fish page (very large page).

  2. Chilis, Green:

      The pattern recipe called for 4 green chilis. These would be Indian chilis which are narrow, thin walled and quite hot - but chilis called "Indian Chilis" here in Los Angeles are sometimes not nearly hot enough, and often not available. I substitute Serranos, which are wider and thick walled, but are reliably hot and alwasys available. For details see our Indian Chilis.

  3. Tamarind:

      Use concentrate, or prepare block form as described on our Tamarind page.

  4. 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 shelleasily 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 Coconuts page.

  5. Chilis Dry:

      I use dried Arbols. If you want less hot use Japones. For details see our Chilis page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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