Goan Fish Curry

You should always have a new recipe to try with an ingredient every once in a while such as chicken or fish, to keep yourself from getting bored by using the the same recipe over and over again.The addition of a new flavor to an old recipe is a small and simple change, but can create big, bold, and different tastes! I thought of making a new fish dish when I was not at all in a mood for the usual fish recipe. I eventually thought of making this
Goan Fish Curry, which used to be an once in a while try, but soon became a forgotten dish. So I googled and found out this recipe, which isn't very similar to the one I am used to cooking, but still I thought of giving it a try. I did make a few small tweaks to fit our palette. This recipe is a keeper for sure and I think that this would go really good with any rice, chappathi, or even naan. So without any further thought, just go for it! Try something new.

INGREDIENTS :

King Fish      - 1 lb
Onion            - 2 med
Tomato          - 2 med
Green Chilly    - 2 Nos

Garam Masala - 1/4 Tsp

Ginger Garlic Paste - 2 Tblsp 

Red Chilly Powder  - 2 +1 Tsp
Coriander Powder   -2 Tsp
Turmeric Powder     - 1/2 Tsp

Jeera Powder          - 1 Tsp

Fennel Powder         - 1 Tsp

Lime Juice               - 11/2 Tblsp
Coconut Milk           - 1 Cup
Coriander Leaves    - Few Sprigs

Dry Red Chillies       - 2 Nos

Curry Leaves           - 1 Sprig

Oil                            - 1/4 Cup or less

Water                       - As needed

Salt                          - 2 Tsp or more

METHOD :

        Clean and cut the fish into small pieces. 

Clean and chop the onions, tomatoes, green chillies, coriander leaves and clean the curry leaves.

Mix together 1/2 teaspoon turmeric powder, 1 teaspoon red chilly powder and 1 teaspoon salt and marinate the fish pieces in this mix and keep aside.

Dry fry in a flat pan 2 teaspoons of chilly powder, 2 teaspoons coriander powder, 1 teaspoon jeera powder and 1 teaspoon fennel powder until raw smell is gone(You can use whole spices instead of powder too).

In a mixer, mix together this spice mix along with garam masala, lemon juice and ginger garlic paste.

In a pan over medium heat add two tablespoons of oil and fry the chopped onions. Once they become translucent  add the chopped green chillies.

 Then add the chopped tomatoes and fry well, cover the pan and cook until oil separates.

(The above vegetables should cook well and become slightly mushy. If not so, just process them in a blender or a processor to a coarse paste and bring back to the pan).

To this add the prepared spice mix along with a pinch of salt and fry well.

Add the coconut milk, mix well and add a cup of water, cover the pan and let it simmer for about 10 minutes.

Meanwhile heat a pan over medium heat and add 4 tablespoons or more of oil and shallow fry the fish pieces.

Now add the fried fish pieces to the simmering gravy and cook for another 5 minutes.

Finally taste check for the salt and add more if required. Also adjust the gravy consistency with water. The gravy should be not so thick or watery but kind of thick and pourable. Cover the pan and simmer for another 8 to 10 minutes or until oil seperates. 

Season the mustard seeds, curry leaves and dried red chillies in oil and pour over the fish curry and garnish with chopped coriander leaves.