Before trying a Goan dish, I thought grinding is a part of Kerala cooking only.Most of the Keralites are always fed up of grinding batter for idli,dosa, or blending coconut for milk or paste or making chammanthis... Mixie or mixer grinder often stops working and many are still in search of a good mixer grinder. Even last week I checked the 'blades' of many brands, and was not satisfied! Some said Sumeet is good, others said preethi is good, any way I haven't taken a decision yet. Though the one with me is working very well, it has problems with its handle. I hope some expert cooks here may share their view in this.. :)
Goan cuisine is a mixture of different cuisines, and they have various dishes in sea food and meat. I tried this fish curry from vanitha, a recipe of Ammu mathew. The longer the process, the nicer the taste is true for this too, as usual.
Ingredients for making Goan style fish curry
fish fillets 8 pieces
whole dry red chillies 7
small onions 1/4 cup
garlic cloves 4 big
ginger 1 " piece
fennel seeds 1 pinch
turmeric powder 1/4 tsp
coconut grated 1 cup
coconut milk thick 1 cup
tamarind pulp 1 tsp
vinegar 2 Tb sp
salt
The preparation method
Wash and clean fish.
The fish fillets should have 1 1/2 inch length and breadth.
Remove seeds from dry chillies.
Grind it with tamarind and turmeric.
Make a paste with garlic and ginger.
Again grind small onions to a paste.
Roast coconut in 1 tsp oil with fennel seeds until it gets little brown color.
Allow this to cool, and blend with little water.
Heat oil in a wok, saute small onions paste.
When it turns color, saute garlic and ginger paste.
After stirring for few seconds, add the chilly paste made with tamarind.
Saute and put fish pieces into it, with vinegar and salt.
Mix well carefully.
Pour the blended coconut solution, and add enough water to cook the fish.
Cook covered on a medium flame.
When oil starts floating on top, pour coconut milk.
Check for salt, allow to boil.
When the curry turns thick, remove from fire.
Add more vinegar if needed.
Hope you loved this! :)
Read more >>
Goan cuisine is a mixture of different cuisines, and they have various dishes in sea food and meat. I tried this fish curry from vanitha, a recipe of Ammu mathew. The longer the process, the nicer the taste is true for this too, as usual.
Ingredients for making Goan style fish curry
fish fillets 8 pieces
whole dry red chillies 7
small onions 1/4 cup
garlic cloves 4 big
ginger 1 " piece
fennel seeds 1 pinch
turmeric powder 1/4 tsp
coconut grated 1 cup
coconut milk thick 1 cup
tamarind pulp 1 tsp
vinegar 2 Tb sp
salt
The preparation method
Wash and clean fish.
The fish fillets should have 1 1/2 inch length and breadth.
Remove seeds from dry chillies.
Grind it with tamarind and turmeric.
Make a paste with garlic and ginger.
Again grind small onions to a paste.
Roast coconut in 1 tsp oil with fennel seeds until it gets little brown color.
Allow this to cool, and blend with little water.
Heat oil in a wok, saute small onions paste.
When it turns color, saute garlic and ginger paste.
After stirring for few seconds, add the chilly paste made with tamarind.
Saute and put fish pieces into it, with vinegar and salt.
Mix well carefully.
Pour the blended coconut solution, and add enough water to cook the fish.
Cook covered on a medium flame.
When oil starts floating on top, pour coconut milk.
Check for salt, allow to boil.
When the curry turns thick, remove from fire.
Add more vinegar if needed.
Hope you loved this! :)
