Goa, a state on the southwestern coast of India, has been a favorite place for travelers from all over the world. It’s tropical climate and beautiful beaches attract a lot of crowds.
The Goan cuisine is a blend of tastes. Because of various influences, it has an exceptional collection of both vegetarian and non-vegetarian delicacies.
Goa has a large stretch of coastline, and so fish is common in the Goan cuisine.
Many fish recipes are popular in Goa. This Goan Mackerel fish curry is easy to make and packed with flavor.
If you love cooking with fish, you should try this tasty and easy curry.
Ingredients used in this recipe
Fresh mackerel fish: I have used fresh mackerel fish.
Lemon juice: I have used only a little bit of lemon juice because I have added tamarind pulp for tanginess.
Turmeric powder: Gives the curry a yellow color. It also has many health benefits. You can buy it from Indian grocery stores.
Grated coconut: Makes the curry rich, creamy, and more flavorful.
Cumin powder, coriander powder: Gives flavor and aroma. You can buy them in Indian grocery stores.
Red chili power: Gives spiciness to the curry. Can buy from Indian grocery stores.
Kashmiri red chili powder: Less spicy than regular red chili powder but it has a vibrant red color. You can buy in Indian grocery stores.
Tamarind pulp: Gives tanginess to the curry. You can buy tamarind pulp in Indian grocery stores. If you can’t find pulp, you can buy tamarind and make pulp.
Onion: I have sauteed some of the onion pieces and I have pureed some for the curry paste.
Green chilies: Depending on the spice level you can adjust the number of chilies. If you want, you can remove the seeds and use the chilies. That is only optional.
Tomatoes: Choose well-ripened tomatoes.
Oil: Coconut oil tastes well but you can also use other vegetable oils of your choice.
Curry leaves, fresh coriander leaves (cilantro): Makes the curry more colorful, gives aroma and flavor. They have many nutritious values too.
How to make tamarind pulp
To make tamarind pulp, soak a small lemon sized tamarind in ½ a cup (250 ml cup) of warm water for 15 to 20 minutes. After 15 or 20 minutes squeeze the soaked tamarind and extract the pulp. Pass it through a sieve to remove seeds or any other unwanted bits and pieces. Use the required amount and discard the rest.
How to make Goan Mackerel curry
First, marinate the fish pieces for half an hour in a marinade of lemon juice, salt and turmeric powder.
Then, make a smooth curry paste using onion, coconut, spice powders and tamarind pulp and keep aside.
Heat oil in a thick-bottomed vessel (not aluminum vessel) over a medium temperature. Sauté onion, tomatoes, green chili pieces. Add the curry paste and the required amount of water to it. When the water starts boiling, add the fish and cook the in this mixture.
Just before switching off the stove, sprinkle the curry leaves or coriander leaves and serve.
Variation:
If you do not find Kashmiri red chili powder, you can use a teaspoon of paprika.
Goan Mackerel Curry Recipe
3 to 4
40 minutes
25 to 30 minutes
Indian
Print
Ingredients
- For the marination
1/2 kg fresh mackerel fish
1/2 teaspoon of lemon juice
1/4 teaspoon of turmeric powder
1/2 teaspoon of salt
- For the curry paste
3/4 cup of grated coconut (fresh or frozen) measured in a 250 ml cup
1 very small sized onion cut into pieces
2 garlic pods
Just under 1/2 a teaspoon of cumin powder
1/4 teaspoon of turmeric powder
1&1/2 teaspoon of red chili power
1 teaspoon of Kashmiri red chili powder
2 heaped teaspoon of coriander powder
2 tablespoons of thick tamarind pulp
2 to 3 tablespoons of water
- Other ingredients
1 medium onion finely chopped
2 to 4 green chilies split
2 small sized tomatoes cut into medium pieces
2 tablespoons of oil
2 cups of water measured in a 250 ml cup
Required amount of salt
Few curry leaves of 2 tablespoons of finely chopped fresh coriander leaves
Directions
- Clean the fish well, discard the head and cut into two or three pieces.
- Marinate the fish pieces for 1/2 an hour in a marinade of lemon juice, salt and turmeric powder.
- Grind smooth all the ingredients for the curry paste and keep aside.
- Heat oil in a thick-bottomed vessel (not aluminum) over a medium temperature, add the onion pieces and sauté until soft.
- Add the green chili and the tomato pieces and sauté for a minute.
- Add the paste and sauté on a low flame for 7 to 8 minutes. If the paste sticks on to the pan you can add 2 tablespoons of water.
- Add the water and increase the temperature of the stove to high. When the water starts boiling, add the fish pieces, required amount of salt (taste and add red chili and tamarind puree if needed) and cook in medium flame for 15 minutes or until the fish is cooked completely.
- Reduce the temperature of the stove to the lowest and cook for another 3 minutes or until the gravy thickens to your desired consistency.
- Sprinkle some curry leaves or coriander leaves.
- Switch off the stove and serve hot.
STEP BY STEP PICTURES
Marinate the fish pieces for half an hour in a marinade of lemon juice, salt and turmeric powder.
Heat oil in a thick-bottomed vessel (not aluminum) over a medium temperature, add the onion pieces and sauté until soft.
Add the green chili and the tomato pieces and sauté for a minute.
Add the paste and sauté on a low flame for 7 to 8 minutes. If the paste sticks on to the pan you can add 2 tablespoons of water.
Add the water, increase the temperature of the stove to high.
When the water starts boiling add the fish pieces, required amount of salt
and cook on a medium flame for 15 minutes or until the fish is cooked completely.
Reduce the temperature of the stove to the lowest and cook for another 3 minutes or until the gravy thickens to your desired consistency.
Sprinkle some curry leaves or coriander leaves.
Switch off the stove and serve hot.
Recipe Notes
Do not use aluminum vessels to make this recipe
You can use an earthen vessel to make this curry.
You can adjust the amount of red chili powder based on your taste.
You can serve with boiled white rice or south Indian bread appam.
