Goan Fish Curry and a recipe for a new day
Salmon is a frequent feature on my table. It is one of the few fishes that my son Aadi can effectively handle. He is allergic to most white fishes. It helps that salmon is a healthy fish. Today, I am cooking salmon in a Goan Fish Curry. An easy and flavorful recipe that takes you to the Konkan Coast of India.
About Goan Food, Cuisine and the Goan Fish Curry
Goa is on the western coast of India. The coastline is on the Arabian Sea and is also called the Konkan Coast.
Goa is a former Portuguese colony. The ways of the Goan people are colorful and jovial. When the weather is damp and chilly, I think about the warm seas and coconut palms of the island. This dish is created in the hopes of bringing this vibe to my table.
Goan food is robust and spicy. It brings together a variety of influences and is so much more than just vindaloo.
More on Goan Flavors and Goan Fish Curry
Located on the coast, there is a lot of fish and seafood in the food of Goa. Also prominent is the use of garlic and chilies. The Portuguese brought in a variety of ingredients including the chilies into Indian cusine. Also thrown into to mix is the use of curry leaves, coconut and mustard seeds. The rich flesh of the salmon does justice to the bold and nuanced flavors of this curry. Simmering the sauce on low heat allows the flavors to develop beautifully. In fact, this dish is a great make ahead option.
How to Enjoy Goan Fish Curry
This dish works well with plain steamed rice or even fluffy fresh and soft idlies. To balance out the flavors, any vegetable would be great. Maybe this poriyal, or eggplant bharta are all good possibilities.
A spicy fish curry from Goa with sweet and sour seasonings. Perfect for these cool spring days.
Ingredients
- 2 tablespoons cider vinegar
- 2 to 3 cloves
- 1/2 teaspoon green cardamom, seeds
- 1 tablespoon coriander seeds
- 11/2 teaspoons cumin seeds
- 11/2 teaspoons brown sugar
- 2 dried red chilies
- 2 green chilies
- 11/2 teaspoons salt or to taste
- 2 tomatoes, halved
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 lime or lemon
- 1 and 1/2 pounds of salmon fillet, cubed
- 2 to 3 tablespoons oil
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 1 medium sized red onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon minced ginger
- 3 tablespoon chopped cilantro
Instructions
- Place the vinegar, cloves, green cardamom, coriander seeds, cumin seeds, brown sugar, dried red chilies, green chilies, salt and the tomatoes in a blender and blend for about 2 minutes until smooth. I like to begin this by pulsing it several times and then processing it into a puree. Set the spice blend aside.
- In a separate bowl, toss the fish with the turmeric and salt and squeeze the lemon juice and set aside.
- Heat the oil on medium heat for about a minute or so, add in the mustard seeds and wait for the seeds to crackle. Add in the curry leaves and the red onion and stir well. Cook the onions until they are wilted and turning softly golden. Stir in the garlic and the ginger and mix well.
- Add in the spice base and cook for 10 minutes, until the mixture is fairly thick and fragrant. Add in the salmon pieces carefully with 1/2 cup water. Cook for about 6 to 7 minutes until the fish is cooked through. Check the seasons and stir in the cilantro.