Goan Fish Curry
The recipe reads Goan Fish curry, but what I loved about it was the characteristic lightness that south Indian cuisine imparts to all its dishes .....
This recipe taken from one of AnjumAnamd's book was apart o the picnic menu we had at my place while my parents were having a vacation. What made the feat memorable was wine, booze, blossoming love, great conversation and Food. The menu included Cheese and Bacon rice, Bengal style Aloo dum with peas,Goan fish curry, two kinds of unknown chicken experiments (made by my friend), gajar ka halwa.
My favourite was the Cheese and Bacon rice, made by aomeone special....*blush*......
While all the other dishes held on their own, and was quite heavy, this mild fish curry kind o worked as a palatte cleanser. It was light, and airy, ans super duper easy to make. This can be one handy rcipe, if you have sudden unexpeced guests at home.
Here goes the recipe:
Cube about500gm of white fish fillets into cubes. Wash well, marinate in lime juice for 30 mins and keep aside. Then wash the fish cubes again and keep aside.
Heat about 2 tbsp of Vegetable oil in the pan. Add the mustard seeds, andonce they strt popping turn down the heat and add 1 medium onions sliced and 1 medium size cinnamon stick. The onion needs to be cooked till golden.
Make a paste of 7 large garlic cloves, 3/4" ginger and 5 red chillies ( I had soaked the chillies in Vinegar, to get a nice flavour, and so that that hotness works well. I had made the mixture in a mortar and pestle, thus keeping the rustic side alive, which I feel worked well for this dish). Add this paste to the cooked onions along with 1 tsp ground cumin, 2 tsp ground coriander, 1/2 tsp ground turmeric,. mix well. Fry over high heat for about 2-3 mins or till the raw smell disappears and oil leaves from the sides.
Add about 2 medium tomatoes, chopped and a cup of water, cover and cook till the tomatoes become tender and the water is completly reduced.Stir in about 11/2 cup coconut milk and about 1/2 cup of water, bring the flame to a gentle simmer and allow it to cook for sometime.
Add the fish and cook for 5-7mins or until done. Adjust seasoning.
Serve hot.
Goes best with hot steamed rice. Now, comes how i cheated!! Well, i couldn't mange to find package coconut milk in the vicinity, so had to replace it with the coconut powder which Maggi sells. I had mixed it with hot water and used it, the result was good. What i loved was the consistency, which wasn't heavy that coconut milk brings with it into any dish. Also i feel the quantity of water added can be decreased a bit, or else the gravy becomes overpowering.. I had also finished it with chopped coriander.
Enjoy the meal.
Promise to be back soon!!!!!
This recipe taken from one of AnjumAnamd's book was apart o the picnic menu we had at my place while my parents were having a vacation. What made the feat memorable was wine, booze, blossoming love, great conversation and Food. The menu included Cheese and Bacon rice, Bengal style Aloo dum with peas,Goan fish curry, two kinds of unknown chicken experiments (made by my friend), gajar ka halwa.
My favourite was the Cheese and Bacon rice, made by aomeone special....*blush*......
While all the other dishes held on their own, and was quite heavy, this mild fish curry kind o worked as a palatte cleanser. It was light, and airy, ans super duper easy to make. This can be one handy rcipe, if you have sudden unexpeced guests at home.
Here goes the recipe:
Cube about500gm of white fish fillets into cubes. Wash well, marinate in lime juice for 30 mins and keep aside. Then wash the fish cubes again and keep aside.
Add about 2 medium tomatoes, chopped and a cup of water, cover and cook till the tomatoes become tender and the water is completly reduced.Stir in about 11/2 cup coconut milk and about 1/2 cup of water, bring the flame to a gentle simmer and allow it to cook for sometime.
Add the fish and cook for 5-7mins or until done. Adjust seasoning.
Serve hot.
Goes best with hot steamed rice. Now, comes how i cheated!! Well, i couldn't mange to find package coconut milk in the vicinity, so had to replace it with the coconut powder which Maggi sells. I had mixed it with hot water and used it, the result was good. What i loved was the consistency, which wasn't heavy that coconut milk brings with it into any dish. Also i feel the quantity of water added can be decreased a bit, or else the gravy becomes overpowering.. I had also finished it with chopped coriander.
Enjoy the meal.
Promise to be back soon!!!!!
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