A fishmonger can do that although the fish can be cut into bite-sized chunks if preferred. Made mine with cod. Here’s a little preview of what’s coming your way…. And if you do, let me know what you think! I love hearing how you went with my recipes! I made this recipe with cod. The red coconut curry paste is used to prepare the all famous fish curry, prawn curry and any vegetable curries such as sorak or bimli (cucumber tree) curry. Make sure to check the strength of the tamarind paste before adding. Being from Northern Minnesota i did have to make a few substitutions!LOL! A note on the spicy: I cut back on the spice for my toddler and husband (No chilli, 2tbsp Kashmiri) but would cut back more next time (maybe only 1/2tbsp Kashmiri). And here’s how to make it. Thank you for another keeper recipe. N x, This was the best! Stir well and add the fish to the pan. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Fun fact: you’ll find that fish dishes in inland areas of China and other Asian countries that only have access to freshwater fish are mostly served with very strong flavoured sauces – to disguise that muddy flavour. The Kashmiri chilli spice is fabulous, hot but not blow your head off. Carnitas (Mexican Slow Cooker Pulled Pork), Fish that easily goes dry if cooked too long –. You just need to cook clever and get creative! Specifically, this is a copycat of Malabar South Indian Restaurant in Crows Nest, Sydney, a long standing institution known for its excellent authentic Southern Indian food! The minted lemon yogurt dressing with the juicy bites of cucumber is literally made for Indian food. Also used in: South Indian Eggplant Curry, Dal, Samosa Pie; Alternatives: Evaporated milk, cream or light cream (though you do lose the coconut flavour, there’s tons of flavour from the spices! For white fish, firm-fleshed fish are ideal, such as: Specifically, curry is very good for economical fish, “fishy” fish and freshwater fish that can sometimes have a bit of a muddy flavour because the strong flavour of the curry sauce will disguise any shortfall in fish flavour. Not everyone has access to sparkling fresh saltwater fish! Even found your recommended tomatoes in Woolies. For something fresh, my favourite by far is a cool, refreshing Yogurt Cucumber Salad. Every day a fish curry will be on the lunch menu in Goa except for days when people prefer to eat vegetarian food.. As an Indian I am usually on the lookout for recipes by Indian-Indians, as recipes are often whitewashed for an international audience otherwise, but Nagi is one of the few people I would trust with any cuisine whatsoever. If you use a food processor, use a small one – it doesn’t need to be super powerful because there’s nothing hard in the curry paste. Very very tasty, properly, unapologetically flavourful and spicy. Give the saucepan a swirl so you don't break the fish steaks. The foundation of Goan Fish Curry is a curry paste which, once you gather the necessary spices, is a breeze to make. This Goan Fish Curry recipe is a staple food usually eaten with rice and naan like traditional Indian food. Like most curries, even better the next day. Goan Fish Curry. Made this on Friday night with enough left over for lunch today. Garnish with coriander and serve with rice. By Farideh Sadeghin. . Found all the spices at a great Indian spice shop in Hunter Street Hornsby. Join my free email list to receive THREE free cookbooks! – Nagi x. Hungry for more? See below for a list of recommended common fish. This fish curry comes to you by way of Goa, a little pocket of Indian paradise that’s all about the sun, surf, sand and excellent seafood! I know, it sounds weird, but this combo replicates the thickness and sourness of tamarind. Just substitute with one of these (starting with best): Brown mustard seeds, Yellow mustard seeds, 1/4 tsp mustard powder*, 1/2 tsp Garam Masala* (*different flavour, but is intended to make up for absence, add into curry paste). Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. If you don’t have any of these, you can use a mortar and pestle or, as a last resort, finely grate the onion into a wet paste then just mix it up with the other ingredients. Try it! Required fields are marked *. Wouldn’t change a thing – but I would recommend tasting it for salt and sugar (don’t make it too sweet though! Goan Fish Curry is a famous fish curry from Goa, a little pocket of Indian paradise. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Goa, the smallest state in India, located on the western coast, is no exception. Here’s what you need – but don’t fret if you see spices you don’t recognise, I have substitutions! Once you’ve measured out the ingredients, it takes less than 20 minutes: As with all south Indian curries, the traditional way to serve this is with white basmati rice, though it’s perfectly acceptable and just as delicious served with plain white rice, jasmine or brown rice (brown basmati rice is terrific!).