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What’s for dinner? Let’s have Indian… in India!

Goan Fish curry

One of the most enjoyable things about travel is sampling the local cuisine. Every region of every country has its own local delicacies, and there’s no better time to try it out than when you’re actually there, experiencing the country first-hand.

Indian cuisine is enjoyed all over the world, with many countries in which the Diaspora lives claiming curry as a default national dish. Having grown up in Durban, South Africa, which has the world’s largest Indian population outside of India, my father learned how to cook Indian early on and wasted no time in acclimatising my taste-buds to the fire of a good curry. Britain is also no stranger to the curry, which is now just about as popular as good old Fish ‘n Chips!

But there’s nothing like an authentic Indian curry, made the way Indians make it. Apart from being a popular destination for those looking to catch some sun, Goa is one region celebrated for its local cuisine. With freshly caught seafood, a good fish curry is an obvious choice, and quite easy to make too.

Take a look at this recipe for a Goan Fish Curry:

Serves 4

500g firm, white fish boned and cut into 3-4 pieces
4 cups coconut milk
1 medium onion finely diced
2 green chillies finely chopped
Salt to taste
2 tbsp cooking oil
Fresh coriander to garnish

For the paste
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tsp turmeric powder
15 dried red chillies
Small ball of tamarind (soaked in 1/4 cup of water)
2 cloves of garlic
2 tsp raw rice

Spices

METHOD:
Grind all paste ingredients to a fine paste. Apply a sprinkling of salt to fish and set aside. Heat oil in a pan and add chopped onion. Fry until translucent on medium heat. Add paste and lightly fry. Add coconut milk. Thicken by bringing to the boil on medium heat. This sauce is your curry base! Add fish to the sauce. Stir occasionally on a medium heat for about 8-10 minutes or until the fish is cooked but firm. If consistency is a little too thick, add a little water. Season with salt and green chillies. Garnish with chopped fresh coriander (optional). Serve with steamed rice, naan bread and condiments.

Bon Appétit!

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