Goa Curry

Name: Goa Curry
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 750 g/1½ lb Pomfret; 60 g/¼ cup Tomatoes; 100 ml/7 Tbs Coconut Milk (First extract)*; 120 ml/½ cup Groundnut Oil; 60 g/⅓ cup Onions; Salt; 15 Whole Red Chillies; 100 ml/7 Tbs Coconut Milk (Second extract)*; 4 Green Chillies; 5 g/1¾ tsp Cumin seeds; 15 g/7½ tsp Coriander seeds; 5 g/1½ tsp Garlic; 5 g/1 tsp Turmeric; 40 g/1½ oz Tamarind; 20 g/2 Tbs Ginger

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The traditional fish curry of the Konkan, the Goa Curry like most Goan cooking is chilli ‘hot’ but delicious.

Ingredients

750 g/1½ lb Pomfret
120 ml/½ cu

Asia
India
Goa
Fish course
Pescatarian
Gluten-free

Method

Preparation

THE FISH: Clean, wash and make darnes.

THE VEGETABLES: Peel, wash and slice onions. Wash and chop tomatoes. Remove stems, wash, slit and deseed green chillies.

THE PASTE: Peel and roughly chop garlic. Scrape, wash and roughly cut ginger. Deseed tamarind. Put these and the remaining ingredients in a blender, add water (approx