August 26, 2023

Recipe for Goan Fish Curry Masala

Name: Recipe for Goan Fish Curry Masala
Ingredients: 1 small Fresh grated Coconut (approx 120 gms); 5 large Dried Kashmiri Chillies; 1 medium sized Onion (roughly diced); 1 small Tomato (roughly diced); 1.5 tspn Cumin Seeds; 1.5 tspn Pepper Corns; 2 tspn Coriander seeds; 6 medium sized Garlic cloves; 2 inch Ginger; 8 gms Tamarind; 1 tspn Turmeric powder; 1/2 tspn Sugar (optional); 1/2 cup Water (for grinding)

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Recipe for Goan Fish Curry Masala

This curry is a traditional Goan Coconut based curry. "Orange" fish curry is a staple food in most Goan homes. This version of fish curry is one of my favorites out of the many fish curry preparations that we Goans make. It is best enjoyed with steamed rice.

This Masala can be used for 1 kg Fish or Prawn

Cuisine Goan

Keyword Coconut Curry, Curry Masala, fish curry, Fish Curry Masala, Goan Masala, masala, Prawn Curry

Ingredients

1 small Fresh grated Coconut (approx 120 gms)
5 large Dried Kashmiri Chillies
1 medium sized Onion (roughly diced)
1 small Tomato (roughly diced)
1.5 tspn Cumin Seeds
1.5 tspn Pepper Corns
2 tspn Coriander seeds
6 medium sized Garlic cloves
2 inch Ginger
8 gms Tamarind
1 tspn Turmeric powder
1/2 tspn Sugar (optional)
1/2 cup Water (for grinding)

Instructions

Transfer all the ingredients into a small(dry) mixer jar
Using water little by little, Grind all the ingredients into a smooth fine paste.
Note: If you add all the water at once, the spices won’t break down completely and the Masala will remain coarse.
Once the Masala is ready, you can use it immediately or If you wish to storeit, transfer the Masala into a dry Airtight container and wait until itcompletely cools and comes to room temperature and only then put the lid on
Note: As soon as you grind masala in a mixer jar, itremains slightly hot/warm due the pressure and speed of the grinder. Aftertransferring the Masala into the jar/container, If you close the jar/containerwhen the masala is hot or even slightly warm, there is a high chance that themasala get spoilt faster due to the heat. Hence, let it come down to roomtemperature and only then close the lid tight