Pomfret Curry (Khatta / Sour)

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You Need:

  • A Pomfret approximately 700 gms, cut into slices.
  • 2 Medium Onions finely diced.
  • 6 Tomatoes, chopped. If texture is very important, blanch and peel off the skin.
  • 2 Green Chilies.
  • 1 teaspoon of cumin.
  • 1 teaspoon of ginger garlic paste.
  • 1/4 teaspoon of turmeric.
  • 2 teaspoons of coriander powder.
  • A marble sized ball of tamarind.
  • A fistful of curry leaves.
  • A bunch of coriander leaves and stems, finely chopped.

Heat oil. Saute till tender the onions along with green chilies, curry leaves and cumin. Add the tomatoes and cook on low to medium heat. Sprinkle salt as soon as you add the tomatoes. This will hasten their cooking. When the tomatoes have fully softened, add the turmeric powder, coriander powder and ginger garlic paste. Mix well and keep it at low heat. Add the coriander leaves.

In a microwave safe bowl take about 300 ml of water. Place the tamarind ball in it and nuke it for a minute. Using a spoon mash the tamarind to dissolve it. Strain out the tamarind and  add this water to the tomatoes. When this gets to a boil, carefully place the fish pieces in it. The pieces must be fully immersed. Cook covered on low heat for approximately 15 mins or the fish is cooked.

Switch off the stove but do not open for another 10 mins.

Enjoy with rice or dosa’s.

Green Papaya with Dried Shrimp

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You Need:

  • Grated Green Papaya, preferably a small one.
  • 100 grams of dried shrimp.
  • 2 Medium onions chopped fine
  • 2 Green chilies chopped fine.
  • A couple of garlic cloves chopped up.
  • Curry Leaves
  • Turmeric powder
  • Mustard oil

The first thing is to get liter of water to full boil. Then switch off the heat and add the dried shrimp to it. Leave it covered for at least 30 mins. This will remove all the grit from the shrimp and also re-hydrate them. This step will also remove a lot of the strong smells associated with dried seafood.

Saute onions, garlic, green chilies and curry leaves in mustard oil. When they are well cooked, sprinkle some turmeric powder and mix in the re-hydrated shrimps. Cook covered on low heat for about 10 mins.

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Open and add the grated green papaya. Cook on high heat till the papaya gets slightly caramelized and its volume has come down by almost 30 to 40 percent. Check and add some salt if needed.

 

Seer Fish Curry

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You need:

  • Fast cooking fish like the Seer used here. About 600 gms.
  • 1 Medium onion, chopped up.
  • 1 teaspoon of chopped ginger.
  • 5 Large green chilies, the ones we use for making Mirchi Bajji. You can also use capsicum if you want.
  • 2 tomatoes chopped up.
  • A fistful of chopped curry leaves.
  • 100 ml of coconut milk.
  • 2 cm diameter ball of tamarind soaked in 100 ml of hot water.
  • 1 teaspoon of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric.

Heat some coconut oil and saute the onions, curry leaves, chilly and ginger. Once the raw smell is gone, add the chilly powder, coriander powder and turmeric. You can use regular green chilies instead of the red chilly powder and large chilies but the color will not be the same.

When the masala is all mixed well and the raw edge from the chilly powder is gone, add the coconut milk, strained tamarind water and tomato. Mix and without waiting for it to boil, add the fish pieces. The amount of liquid is already low, so there is no reason to lose it as vapor and then add plain water.

Cook covered for about 15 mins on the lowest heat. Open and turn around the fish pieces. Cook covered for another 10 mins or till the fish is fully cooked.

You can reduce the consistency of the gravy but keeping it a little wet makes it easy to mix with rice.

 

Fish Cafreal

I don’t claim this to be an authentic Goan recipe. I used ingredients available in my kitchen without anything fancy. So, Peace!

You need:

  • 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.

Rava Fried Lady Fish

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You Need:

  • Around 9-10 medium sized Lady Fish.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric
  • Salt
  • 2 teaspoons of ginger garlic paste.
  • 2 teaspoons of rice flour
  • 2 teaspoons of rava.
  • Juice of one lemon.

First marinate the fish in chilly, turmeric,coriander, salt, lemon and ginger garlic paste for at least 30 minutes.

Just before frying add the rice flour and rava. Coat it really well. I prefer to put everything in largish steel dish and use a steel spoon to swirl them all around.

Heat oil in a pan. The quantity must be such that at least half the fish is immersed in it. Carefully fry the fish. Turn maybe once or max two times. This is a delicate fish so take care. The advantage of using rice flour is that the oil will remain clean.

Enjoy with rice and sambhar.

Super Fresh Lemongrass Fish

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It can’t get simpler than this!

You need:

  • A fish that can be baked comfortably like Pomfret, preferably weighing between 300-500 gms.
  •  Lemongrass about 2 tablespoons after chopping into small pieces.
  • 5-6 cloves of garlic.
  • 2 green chilies.
  • Two tablespoons of softened butter.

Wash and pat dry the fish. Make slits about a centimeter apart. Pulverize the lemongrass, garlic, chilies  and some salt in a mixie. Massage it into the fish and try and fill it inside every slit. Let the fish marinate in this fragrant mix for at least 15-20 minutes.

Wrap foil on a baking tray.  Rub one tablespoon of butter on the foil. It should be in shape and size of the fish. Place the fish on top of this butter. Rub the remaining butter on the top of the fish.

Place tray in a preheated oven and grill for 30 mins at 180C.

Pepper Masala Fish

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You need:

  • Pomfret Fish cut into 1 cm thick slices.
  • One teaspoon each of pepper and cumin.
  • One medium sized onion.
  • Two tomatoes.
  • One Green chilly.
  • A big bunch of coriander leaves with their stems.
  • One tablespoon Ginger-Garlic paste.
  • Turmeric powder.
  • Mustard oil.

In a blender first grind the cumin and pepper. Then add the chopped onion and tomato. After blending them, add the chopped green chilly and coriander. Doing it in stages will prevent the mixie jar from getting jammed.

Heat oil and fry the ginger garlic paste till its fragrant. Sprinkle turmeric powder. Switch to low heat. Carefully place the fish pieces. You can use a spoon but its much better to use your fingers to rub the fish into the oil. Coat one side, flip it around. Be very careful when doing this. But the effect is much better than using a spatula. The fish will start changing color as it cooks. When more than 60-70 percent of the color has changed, remove and keep aside.

Add the ground up masala and cook on medium heat. Season with salt. When the raw smell of the onion has dissipated, carefully add the fish. Cover it with the masala and cook covered on low heat for about 10-12 mins.

Serve hot with rotis or rice.