Goan cuisine is mostly seafood based, the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy. Others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels.Today's recipe is Fish curry cooked with coconut milk and some spices. This rich gravy curry is cooked specially with King fish. But today I made with Tilapia fillets which almost tastes as King fish.
Any fish fillets 2
Onion 1 small
Red chillies 7
Ginger garlic paste 1sp
Mustard seeds 1/2 sp
Haldi 1/4 sp
Curry leaves 6
Tamrind pulp 2sps
Coconut milk 2cups
Salt to taste
Lemon juice 3sps
Grind onion and red chillies to thick paste and add ginger garlic paste to it and keep aside.
In a pan heat oil and add mustard seeds and curry leaves.
When mustard seeds crackle add onion, chilli and ginger garlic paste.
Saute and add haldi,salt.
Cook for few mits till raw smell goes and add tamrind pulp and coconut milk.
Cook on low flame.
Now cut fish fillets to pieces. I made 4 pieces with 1 fillet.
Fry the fish pieces for 10 seconds on each side in 2 sps of oil.
Now add 1 cup of water to the gravy and get it to boil.
Add fish pieces and cook till it becomes a thick gravy.
Serve hot with rice or Naan.
I used Tilapia fish for this recipe.
This recipe tastes well if u use King fish( Surmai).
And also when u make any fish curry shallow fry the fish pieces and use it in the curries or biryani, it not only cooks fast but also tastes good.
Check to see what my fellow bloggers are cookign for BM # 26