Fish Summer Salad

IMG_20180329_113955-01-01.jpegYou Need:

  • One slice of Seer fish boneless, cut into small pieces. You can use any fish you like.
  • 1 inch piece of Ginger, finally diced.
  • 1 or 2 green chilies finely chopped.
  • One bell pepper, chopped up.
  • One tablespoon fresh cream.

Combine all the ingredients except the fresh cream. Let them chill out with each other for about 10-20 mins. Use a small pan. Heat a little oil and saute everything on medium heat. Season with salt. Cook till the fish is done. You know this when you slice thru a piece and its all the same color.

Add the fresh cream and mix well. Continue cooking on low heat. When the oil separates and a nice sheen covers everything, its done. This will take mostly take around three minutes.

Serve on a simple tomato and cucumber salad, preferably chilled.

Seer in Mushroom Butter Sauce


You Need:

  • Two slices of Seer Fish. You can also use Pink Perch, Sea Bass or Salmon. Preferably as a fillet. Skin on or off depends on the fish.
  • 1 heaped tablespoon of butter.
  • 200 gms of Button Mushrooms, finely chopped
  • One onion chopped.
  • One bell pepper, chopped. This is optional.
  • One tablespoon of flour (Maida).
  • One cup of milk.
  • The zest and juice of a lemon.
  • Some finely chopped coriander.
  • Salt and Pepper.

Melt butter and in it saute the onion and mushrooms. Cook on medium to high heat till they are soft. Add the bell pepper. When the onions have started to sweeten, take a deep breath from the pan. Remember this smell. Now sprinkle the flour. Cook on low heat. The smell would have changed to something completely different and raw.

Keep stirring and cook on low heat. Prevent the formation of any lumps. Soon the raw edge will go away and it will start smelling like how it was before the flour was added. At this point add a tablespoon of milk. Mix it in. Keep adding milk in small doses, while stirring. This will prevent the formation of lumps. When the sauce starts to get a a soft boil, season with salt and pepper. Taste and check. Its ok to be a little extra salty and peppery. Sprinkle the coriander. Carefully place the fish. Scoop some of the sauce on top of the fish. Cover and cook till the fish is done. This time depends on the fish being used. My seer slices took about 8-10 mins. Switch off the stove and leave it covered for at least 10 mins. This will allow the fish to get a stronger flavor profile.

Serve warm. This is a meal in itself. But if you have to share with more people, then some garlic bread will go very well with it.


Seer Fish Curry


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.

Grilled Seer Fish

You need 

  • Any firm fish like Seer.
  • A teaspoon full of cumin, coriander seeds, fennel seeds, ajwain.
  • Some dry red chillies.
  • Some garlic.
  • Mustard oil.

Take a seer fish, either whole or the part below the stomach cavity. Pat it dry. It must not have any moisture on it. Slightly cut thru the skin to make a diamond pattern.

Pulverize all the spices and combine with oil.

Rub on the fish.

 Grill it for thirty to forty mins at 180C.

Enjoy the simple but awesome flavors.

Fish Cutlets with Sweet Potato


Boil sweet potatoes in salted water till they are tender. This will take anywhere from 10 to 20 minutes depending on their size. Let them air dry and cool before mashing them.

Add lots of finely chopped coriander and green chilies. Season with turmeric, garam masala, ginger garlic paste and salt. Use you hands to mash them really well.

Add chopped seer fish without skin and bones and mix it in using a strong fork.

Shallow fry over medium heat.

Hope you enjoy my ode to the greatest game ever.

Fish Cutlets

Seer fish cut into really small peices and deboned. Also no skin.

Add some ginger garlic paste, turmeric powder, chilly powder, coriander powder, besan flour, salt and lemon juice. Then go to work on it with a masher and then a spoon. Lightly drizzle some oil towards the end. Make into cutlets using your palms and let it rest for at least ten minutes.

Shallow fry and serve with some vegetables for a perfect weekend dinner.