August 26, 2020

Recipe for Fish Guisado(Green Fish Curry without Coconut)

Name: Recipe for Fish Guisado(Green Fish Curry without Coconut)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 Medium sized Black Pomfret(around 700 gms or you can use any fish of your choice); 1 Tspn Salt; 4 Binda Sola(Kokum); 1.5 Cup Water; 3 gms Bouillon cube(optional); 1 Tspn Coconut Oil(or any cooking oil of your choice); 1 Green Chilly slit(you can skip this if you’re adding chillies to the masala paste); 1.5 Cups Fresh Coriander with stem; 2 Green Chillies(or as per your preference); 6 Medium sized Garlic cloves; 1 inch piece of Ginger (or you can add 1.5 Tspn Gingergarlic paste if you wish); ½ Tspn Turmeric Powder; 2 Tspn Jeerem Meerem Powder(recipe given below); ½ Tspn Dry Coriander Seeds; ½ Small Tomato; ½ Small Onion; 2 Tspn Vinegar or Tamarind Pulp; ½ Tspn Sugar or 1 Tspn Jaggery; 1 Tbspn Water for grinding (only if required)

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Recipe for Fish Guisado(Green Fish Curry without Coconut)

I can’t stop laughing as I begin to write the recipe for this one. Please excuse me as I go beserk! Hahaha

So, I’ve had this recipe on my mind since months but never really got to writing it, reason being I’m not really a fan of it. But what got me to write this you may wonder..

So here goes.. Whenever we are sick, or don’t have an appetite or taste during a cold or flu or fever (Yes, even I face such “don’t feel like eating” days too! Haha) or we’ve indulged in too much Meat during the previous days, etc. Mum either makes this simple No-fuss Quick curry or a simple Pomfret Caldin(Here’s the recipe for Caldin https://chrizzosgrubscene.com/2019/01/28/recipe-for-nanas-sweet-curry-caldine/)to go with Bread, Rice or Chapatis. Since this is a No Fuss curry and all these days we’ve been eating meat and chicken, I decided to make this Green Curry which is light and quick.

I’ve always heard Mum calling this particular Green curry “Gizzard”(Gee-Zaard) and never really bothered checking who what when why how!! So, even we continued calling it Gizzard.

As I grew and got to learn more about Food, I learnt of Chicken Gizzards but never really went to understand why this particular fish curry was called “Gizzard”(Like Mom is always right so chup chaap go with the flow kinda thing! Haha)

Now, as I was writing the recipe for this curry, I just thought of researching the correct spelling, pronunciation, etc. because honestly I haven’t come across this name “Gizzard”. Since I couldn’t find it anywhere, I started telling myself “CHRIZZO, WAIT, DON’T POST IT! WAIT”. So, I quickly wrote to my friend ALVES FERNANDES who also is a Recipe Writer, Creator and Blogger and is one of the leading Goan Food Experts with Great knowledge, Professional Training and Years of Experience in the same field. I myself have learnt so much from him.Do visit his blog https://deliciousmemorieswithalves.wordpress.com/and try out his Authentic Goan Recipes. I asked him about this particular curry and Bammmm “Mum is talking about GUISADO” he said! We had a brief chat and I cleared all my doubts with him and Yes! The Portuguese “Guisado” pronounced as “Gee-Za-Doh”has become “Gee-Zaard” for us Goans. So Mumma was not wrong just that there was some fine tuning required in the spelling! 😊 😊

Moral or the Story “MOM IS ALWAYS RIGHT” hahahah!

Enjoy the Recipe!

Course Main Course

Cuisine Goan

Keyword Fish, Geezard, Gizzard, Guisado

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 people

Ingredients

1 Medium sized Black Pomfret(around 700 gms or you can use any fish of your choice)
1 Tspn Salt
4 Binda Sola(Kokum)
1.5 Cup Water
3 gms Bouillon cube(optional)
1 Tspn Coconut Oil(or any cooking oil of your choice)
1 Green Chilly slit(you can skip this if you’re adding chillies to the masala paste)

For the Masala

1.5 Cups Fresh Coriander with stem
2 Green Chillies(or as per your preference)
6 Medium sized Garlic cloves
1 inch piece of Ginger (or you can add 1.5 Tspn Gingergarlic paste if you wish)
½ Tspn Turmeric Powder
2 Tspn Jeerem Meerem Powder(recipe given below)
½ Tspn Dry Coriander Seeds
½ Small Tomato
½ Small Onion
2 Tspn Vinegar or Tamarind Pulp
½ Tspn Sugar or 1 Tspn Jaggery
1 Tbspn Water for grinding (only if required)

Instructions

Wash the Fish Slices and place them in a bowl. Add the Salt and apply it to each and every slice of fish and leave it aside for about 30 to 45 minutes
Note: I had learnt on a Goan Food Group from a very Kind lady who had once mentioned that to check if Fish is properly seasoned with salt, ensure the Fish becomes slightly slimy. And that’s what works for me now.
Also, since I have used Black Pomfrets, and they are extremely challenging to cut and clean with our Home kitchen knives, I get them cleaned at the market itself.
Also, another tip, if you want fish to remain fresh longer, do not wash the fish and keep in the freezer. Keep it as it is. Even if it is cut,just put it in a zip lock bag and keep it in the freezer without washing. It remains fresher.
Simultaneously, In a Mixer jar add all the ingredients,except water and grind all this into a smooth paste.
Note: Since there is Tamarind pulp or Vinegar plus Tomato, I have never really required water for grinding. Therefore, add water only if required
Transfer this Paste into a skillet or vessel. Add water into the mixer jar and give it a shake and add this water too into the skillet. Also,add the oil, kokum and stock cube. Cover the vessel/skillet and let it boil on medium low heat for 15-20 minutes
Then take off the lid, increase the heat to high add the Fish into the curry and cover the lid
Let this cook for about 45 seconds and turn the heat off.
Note: If you’re going to eat it immediately you can let the fish cook for 1 -1.5 minutes. If you have time, turn off the heat in 45 seconds and let the fish cook in its own heat for about 2-3 minutes with the lid slightly open.
Enjoy this Quick, Simple and Light Curry either with Bread, Chapatis or Rice. I’ve baked some Kadak Pao to go with it! Can’t wait! Yummm!!