Restaurant Style Goan Fish Curry Recipe
- Fish Fillet – 250g cut into small pieces (Boneless)
- Cumin/Jeera – ½ tsp
- Onion – 1
- Ginger garlic paste – 2 tsp
- Green chilli – 2-3
- Garam Masala – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Red chilli – ½ tsp
- Tamarind paste – ½ tsp
- Water – ¾ cup
- Lemon Juice – 1 tsp
- Kasuri methi – 2 tsp
- Fresh Cream – ½ cup
- Corn flour – 2 tsp
- Chilli Powder – 1 tsp
- Ginger garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Lemon juice – 1 tsp
(Note: 1 Cup = 250 ml. Vary the amount of chilli as per your spice level
Vary the amount of lemon juice based on how tangy you want the curry to be)
Method: (With Step-by-step pics)
Mix all the ingredients to marinate. Add fish pieces into it. Keep it marinated for min half an hour. Shallow fry the same until its golden brown in color. Remove from fire and keep it aside.
Heat oil in a pan and splutter cumin seeds. Add sliced onion and sauté until its soft.
Add ginger garlic paste and green chilli and sauté for a min or two. Add all spice powders and sauté for 2-3 mins
Transfer the same to a blender and make it to a smooth paste. Add little water if required.
Now heat the pan and add the masala paste prepared. Add ¾ cup of water, lemon juice, tamarind pulp and salt
Add kasuri methi and bring it to boil
Add cream and mix well.
Mix corn flour with ¼ cup of water and add it to the pan.
Add the fried fish pieces and in low flame bring the curry to boil. Allow it to cook for another 5-6 min in low flame.
You will notice the curry will thicken. You can increase the amount of corn flour if you want gravy to thicken further. You can garnish with coriander leaves also. Serve hot and enjoy!!!!!
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