Goan Fish Curry | गोअन फिश करी | गोवा की सुरमई मच्छी करी | Chef Harpal Singh

#Goanfishcurry an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut.
#chefharpalsingh #namakshamak #fishcurry #surmaifishcurry #goa #goanfishcurry #easyrecipe #indianfishcurry
Ingredients Quantity
Seer fish (surmai) 3 to 4
Lemon juice ½ no
Turmeric powder 1 tsp
Salt to taste + salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 1 tsp
Black pepper corns 1 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Cinnamon stick 1inch
Cloves 4 no ‘s
Dry red chilli 8 no
Garlic cloves 10 no
Ginger 1 inch
Roughly chopped onion 1 no
chopped onion 1 no
Grated coconut 1 cup + 1 cup
Water as required + water as required
Oil 1 tbsp
Slit green chilly 3 no’s
Tamarind paste 3 tbsp
Coconut milk 1 cup
Oil 1 tbsp
Method
• In a bowl take seer fish (surmai) add lemon juice , turmeric powder , salt to taste , red chilli powder , ginger garlic paste and marinate the fish well and keep it aside
• In a mixer grinder add black pepper corn , cumin seeds , coriander seeds , cinnamon stick , cloves , dry red chillies , garlic cloves , ginger , onions , grated coconut water as required and grind it well in to a smooth paste
• In a kadhai add oil , chopped onions , slit green chillies and mix it well now add the prepare paste, salt to taste and cover it with a lid n let it cook for 20 mins
• In an another mixer grinder add fresh grated coconut , water and grind it well and strain it ,add tamarind paste , coconut milk ,and mix it well .
• In an another pan add oil , add fish and fry it properly , once its fried properly add the fried fish in the gravy mix it properly and remove it in a serving bowl and serve hot
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[@abdulgani8118]

Ok resipe sir

[@RagahvendraRao]

Goa is located on the west coast of India, along the shore of the Arabian Sea, Goan cuisine is dominated by spices and flavours. The staple food of Goa is rice and fish curry. Most of the dishes incorporate coconuts, rice, fish, pork, meat and local spices like kokum. The cuisine of Goa is mostly dominated by seafood which includes shark, tuna, pomfret, and mackerel fish. Goa was a Portuguese colony prior to 1961, and hence, Since Goa is located on the west coast of India, along the shore of the Arabian Sea, Goan cuisine is dominated by spices and flavours. The staple food of Goa is rice and fish curry. Most of the dishes incorporate coconuts, rice, fish, pork, meat and local spices like kokum. The cuisine of Goa is mostly dominated by seafood which includes shark, tuna, pomfret, and mackerel fish. Goa was a Portuguese colony prior to 1961, and hence, the Portuguese influenced most of their food. Goa Capital is Panaji Maharashtra Border. Goa Official Language is Konkani but some Local Languages been spoken Marathi , Hindi English My knowledge Says.. Here is a list of 18 Must-Try Dishes That Exemplify Food of Goa 1. Goan Fish Curry It is Traditional or Authentic it's a Name Choosen Same As. Goan fish curry or the Xitti Kodi is the staple diet of every Goan making it a famous food of Goa. The Goan fish curry is loaded with various spices along with coconut. Raw mango is also used to give the dish a tangy flavour. The main ingredients of the dish are a decent-sized Pomfret and raw mango. Instead of Pomfret, Kingfish may also be used. This Goan dish is served along with rice. 2. Chicken Cafreal Cafreal chicken is a spicy green coloured dish that will leave your mouth watering. Grinding green chillies, herbs and various spices together make the masala for the chicken. Then, the chicken is mixed with this masala and fried. This Goan dish does not require anything on the side but it may be served with salads. 3. Goan Pork Vindaloo 'Vin' comes from the word vinegar and 'ahlo' means garlic in Portuguese. It is said that this Goan food was previously called Vindahlo but because of the use of potatoes, folks started calling it Vindaloo (aloo means potatoes). The dish consists of pork, onions, chillies, garlic along with Vinegar and other spices. Masala is prepared using the chillies and other ingredients and is then mixed with meat and vinegar. This mixture is stored overnight. The dish is then friend using onions and other herbs. 4. Chicken Xacuti Chicken Xacuti consists of poppy seeds and Kashmiri red chillies. This is yet another Portuguese influenced famous Goan food. The Goan curry consists of chicken, potatoes, onions, coconuts, chillies, and other spices. Kashmiri chillies are specifically used as they give intense hot flavour and also give colour to the dish. This is one of the most popular Goan Food. 5. Shark Ambot Tik Ambot Tik is a Portuguese influenced Goan food. 'Ambot' means sour and 'tik' means spicy. Red chillies (Kashmiri) are used to add spice to the dish and Kokum (Garcinia indicia) is used to make the dish taste sour. Shark fish is diced and tossed with onions, tomatoes and masala. 6. Sorpotel 'Soro' is a Konkani word that translates to alcohol or liquor. Sorpotel (also known as sarapatel) is a famous food of Goa. Pork and beef or mutton liver are used for this dish. The meat is parboiled and the fat is fried. Onions, garlic and the masala prepared are added along with other spices and herbs. Sorpotel can be consumed any time of the day, however, some people prefer it to have it for breakfast. 7. Feijoada This dish is a stew of red beans and pork. Goan feijoada is a Portuguese influenced recipe. Salted pork, masala and red beans are combined and fried to prepare this dish. Coconut milk may be added instead of water for the gravy as coconut milk will add a unique flavour and give a thicker consistency. Goan feijoada is served with rice or pois. 8. Sorak Sorak is a simple vegetarian curry made especially during the monsoon season in Goa. Curry consists of spicy masala with onions and tomatoes. Sorak is best enjoyed with hot steaming rice or dry fish. 9. Samarachi Kodi Samarachi Kodi is a dish prepared during the monsoons. It is a dry prawn curry. Dry prawns, onion, coconut, tamarind and tomatoes are the main ingredients which a friend with a spicy, tangy masala. Coconut milk is added to give it the typical flavour and texture. Some also use Bombay ducks instead of prawns. Samarachi Kodi is served best with hot rice and pickle. 10. Prawns Xeque Xeque Prawns Xeque Xeque is a classic Goan dish of prawns, coconut milk, tomatoes, green chillies and onions. The masala is mixed with prawns and added to sauteed onions, garlic and tomatoes. The coconut milk is added gradually. This Goan dish can be accompanied with Sannas, dosas or fugias. 11. Patolea Pronounced as 'pathayo', Patolea is a sweet dish that may also be consumed along with tea. For the dish, Goan red rice is used with tamarind leaves (Haldi ka patta). A filling of coconut, Goan jaggery, and cardamom is made and stuffed inside the leaves (that have been lined with rice paste) and the leaves are then folded or wrapped and steamed for 20 minutes. 12. Crab Xacuti Crab Xacuti is a famous dish of Goan Food. The preparation of this dish is similar to that of Chicken Xacuti. But the claws of the crab need to be carefully removed and the crabs are then to be boiled for 15 minutes before proceeding. Eggs may be added to the curry to make it thicker and fluffy in consistency. 13. Bebinca Bebinca is one of the most famous and loved dessert of Goa. It is a multilayered cake that is prepared using coconut milk, sugar, eggs and flour. The batter is poured into the pan and backed layer bay layer before lining it. The dish uses caramelised sugar and not just normal sugar giving the dessert a rich flavour. 14. Fish Recheado 'Recheado' means 'stuffed' in Portuguese. Another Portuguese influenced dish, this dish consists of pomfret stuffed with tangy masala and onions. This dish may be served with warm Goan bread. 15. Goan Khatkhate Goan Khatkhate is a Goan vegetable stew. Toor dal and Channa dal are mixed with various vegetables like carrots, potatoes, green beans and drumsticks. Spicy coconut paste made out of Kashmiri red chillies and grated coconut is added along with other spices. The dish is famous among the Konkani community in Goa. The stew is served with rice after adding ghee on top of it. 16. Sannas Sannas are the Goan idlis. These idlis are different from normal idlis as these idlis have a sweet coconut flavour and are made from Goan rice. Sannas compliment most of the Goan dishes. Filled with flavour and spice, once you've tasted the Goan food, it is surely going to make it on your favourites list. Let us know the Goa Dishes so which of these dishes of the food of Goa is your Favourite ! Traditional Goan Fish Curry Recipe :- For the Masala Paste :- 1/2 cup coconut 5 cloves garlic 4 teppal berries 7 bydagi chillies 1 teaspoon coriander seeds Other Ingredients :- 2 tablespoon coconut oil 1 onion, sliced (1/2 cup) 1/2 teaspoon turmeric powder 1/2 teaspoon salt half a lime size tamarind 3 pieces kodampuli For salting the Fish :- 500 grams fish steaks 1/2 teaspoon salt Methodology :- Grind all the ingredients for the masala paste with half a cup of water. Grind to a very smooth paste. Set aside. Salt the fish steaks. Sprinkle half a teaspoon of salt on both sides of the fish. Set aside. Heat coconut oil in a pan and add in the sliced onions. Saute for a few minutes till the onions are soft. Add in the ground paste. Add in the turmeric powder and the salt. Saute for 4-5 minutes till the masala is cooked and the mixture looks dry. Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Soak half a lime size tamarind one cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add three pieces of kodampuli to the pan. Also add the tamarind pulp to the pan. Add in one more cup of water to the pan. Cover the pan and let the curry simmer for 20 minutes on a medium flame. Mix the curry once in a while to avoid scorching at the bottom of the pan. Add in the salted fish pieces. Cover the pan and let it simmer on a very LOW flame for 20 minutes. Let the fish poach on a low flame. The fish curry is ready after 20 minutes. Check for seasoning. Add more salt if necessary. Discard the kodampuli. Serve hot with Rice. Enjoy !! I've used the Fish Species Variety called Indian Salmon (Rawas Fish). Recipe for Goan Fish Curry made with home made goan fish curry paste and spices.One of the main ingredients for the Goan Fish Curry is Kodampuli : Malabar Tamarind. Kodambuli : Malabar Tamarind is a dried fruit used in curries as a souring agent. It gives the curries a sweet sourness and its slightly smoky. Do not use a lot of it. Add three pieces of kodampuli to the pan. Also add the tamarind pulp to the pan. In Goa ( Panaji) Maharashtra The Arabian Sea in Goa has bestowed a huge variety of fish species to Goans kingfish, Pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster, squid and mussels, and these are just few from the many more varieties available. Goans are exceptionally skilful at preparing fish in a wide array of ways.

[@shubhajog9100]

Good morning फिश करी मस्त

[@chefharpalsingh]

thankyou

[@piyushtekade3915]

Harpal sir make the recipe of Tuscan chicken/mutton/fish/prawns/turkey/veg/paneer/tofu.

[@chefharpalsingh]

Sure Piyush

[@ruchiramunjal6061]

Very Nice Recipe Chef !!

[@chefharpalsingh]

thank you

[@9356079]

Nice

[@chefharpalsingh]

thankyou

[@balwinderjeetsinghchahal7718]

Besides the absolutely brilliant recipes, it's a pleasure to watch our chef's next step groovy and rocking acting skills, as well. Kudos! Tandoori roti kae saath ka idea has gone into the, must do's.. Many thanks

[@chefharpalsingh]

Thank you so much

[@kamalapatel5303]

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[@kamalapatel5303]

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[@afmario790]

I'm not sure of Goan, but Manglorean do not fry the fish to put into the curry... If fried, it's basically Bengali style, not Goan/Manglorean...

[@chefharpalsingh]

Well choice it adds up to the taste..

[@afmario790]

@@chefharpalsingh : Sorry to disagree!! I'm not a fanatic to stick to tradition or cultures.. I'm a foodie and I love to taste all kinds of food... FYI, I'm cross cultural by birth (TN and Mangalore mix)... Bengali fry everything before adding them in curry.. The taste gets locked and all you get is the same curry taste for chicken or fish (if the ingredients were same)... I had added the same comment for Gordon Ramsay... Most people seem to use this method to fry and add to curry... In my shortest years of cooking experience, I found out that no matter what masala you add, it's just enhances the food/taste, the actual flavours come from the main items like vegetables, dhal, greens, meat, chicken or fish... Guess, I have a very sensitive tastebuds... As a kid I used to segregate the taste and find what was missing, even smell... I don't have that skill anymore... I don't taste when cooking, the smell was enough to tell me how many whistle or what is to be added.. Born with cooking and other skills like my ancestors... I even tried to put the same masala for all types, the taste are different due to what I mentioned, spices and masala are just enhancers... There is one advantage though when you fry a fish, it does not break inside the curry, nothing else... As a child mom would put all the head and tail of fish in the curry and fry the remaining parts... But when the next day the remaining fries added to the fish curry, it is a totally different flavor than Bengali style curry... I have tasted Bengali style fish curry in a few occasion and all I could taste was loads of coconut (like any costal region cooking) and bland in taste.... When the coconut milk leaked from your mixer jar, I recalled the day I fought with a Bengali for the same reason when we both tried to cook for our common friend's family who had been attending their mom in ICU... The jar blade came off in our fight and he was still complaining of the taste and I told him the cooking was incomplete because we could not grind the coconut into fine paste... My friend's family still enjoyed the taste... Stupid fellow, he argued because he was Bengali and traditional... This is why I'm sure of the difference...