GOAN FISH PULUSU
This recipe is similar to the classic Goa fish curry, one of the best fish curries of India. It’s tangy from the combination of tamarind, lemon juice and tomatoes, and spicy from the hot green chillies. This curry is supposed to be vibrant bright red-orange from the chillies however for some reason the liberal use of turmeric took over the reds and made the curry a glowy yellow-mustard color, however, it tastes exactly the same.
For some reason the liberal use of turmeric took over the reds and made the curry a glowy yellow-mustard color, however tastes exactly the same.
Traditionally freshly grated coconut that’s ground into a fine paste is used, I took the liberty of using coconut milk and blended the curry into a silky paste. Also whole fish is preferred for this curry, again I made it easy by using meaty mahi mahi fillets. Use any white meaty fish or go traditional and use whole fish.
- Ingredients
- 1 lb any white fish fillet
- 1 large onion sliced
- 2 green chilies, use more nor less to your heat tolerance
- 3/4 teaspoon ground turmeric
- 3 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 heaped tablespoon tamarind paste dissolved in 1/4 cup water
- 1 teaspoon ground paprika
- 2 plum tomatoes chopped about 100 grams
- 1 can coconut milk
- Juice from one lemon or lime, about 2 tablespoons
- 3 cloves garlic about 1 teaspoon minced
- 1 teaspoon coconut oil
- 1/2 a pound tender okra (optional)
- Instructions
- Warm coconut oil in a pan and add sliced onions. Cook till slightly golden.
- Add the green chilies, garlic, ground spices and sauté for another 3 minutes.
- Add the tomatoes and cook further till mashed and soft. Now transfer the onion mixture into a food processor and blend till smooth, add little water to mobilize as needed.
- Place the paste back in the pan and add the coconut milk and tamarind juice.
- Cook for 3 minutes, you may need a little water to thin it out. Add the fish pieces and bring it to a simmer and cook gently till the the fish pieces are done.
- Add the lemon juice mix and serve with steamed rice. Traditionally sautéed okra is added but I like to serve them on the side.
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