I don’t claim this to be an authentic Goan recipe. I used ingredients available in my kitchen without anything fancy. So, Peace!
- Sturdy Fishes cut into appropriate sizes. Used here are two Seer fishes, which weighed approximately 400 grams each.
- Lots of coriander. Like one full cup when cut up.
- A one inch piece of Ginger.
- A dozen cloves of Garlic.
- A teaspoon of pepper corns.
- Three or four green chillies.
- A one inch stick of cinnamon.
- Three tablespoons of vinegar.
Blend all the ingredients and some salt into a paste. I like to keep it a little rough as it makes the finished dish a little crunchy. Rub it all over the fish and let it chill in the fridge for at least 4-5 hours.
Let it come to room temperature before frying. Heat oil. Fry on low heat. Add the marinade along with the fish. At first the oil will get cloudy. But as the fish slowly cooks in the oil and marinade, the oil will suddenly turn clear. This is usually a sign that the fish is cooked. Remove the marinade to protect it from burning, while letting the fish go an extra to minutes or so.
Serve the fish along with the cooked marinade. Enjoy a bit of Goa in your homes with your lovely families.