Tangy Goan Fish Curry
Tangy Goan Fish Curry is a classic Anglo-Indian dish that brings together the flavors of Goa with a tangy and spicy curry sauce. This dish is perfect for seafood lovers and those who enjoy a bit of heat in their meals.
Ingredients
- 500g firm white fish fillets, cut into chunks
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 green chili, sliced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon tamarind paste
- 1 cup coconut milk
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and sauté the onions, garlic, and ginger until golden.
- Add the tomatoes, green chili, and spices. Cook until the tomatoes are soft.
- Add the tamarind paste and coconut milk. Simmer for 5 minutes.
- Gently add the fish pieces and cook for 10-15 minutes until the fish is cooked through.
- Garnish with fresh coriander leaves and serve hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pan Chopping board Knife Grater Measuring spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Tangy Goan Fish Curry is best served with steamed rice or crusty bread to soak up the delicious curry sauce.
Tips & tricks
For an extra kick of heat, add more green chilies or a dash of hot sauce to the curry.
Cost
$15