Goan food is considered incomplete without fish. The cuisine of Goa originated from its Hindu Saraswat cuisine roots, and was influenced by the 451 years of Portuguese colonisation and the century of Muslim rule that preceded the Portuguese.
Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine.The Culture of Goan Catholics is a blend of Portuguese and Indian cultures. After the Portuguese arrived Goa in 1510, they adopted the Portuguese culture but retained their Hindu caste system and few other customs and traditions.
So how about some Goan Fish Curry and Rava Fried Fish.
Ingredients Of Goan Fish Curry
- 1 Lemon (quartered)
- 2 medium Fish (any with firm white flesh, boneless and cut either into pieces or long slices)
- A pinch of Salt
- For the Masala:
- 1/2 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 4 flakes Garlic
- 8 Kashmiri red chillies
- 1 tbsp Coriander seeds
- 1 Coconut, grated
- 1 1/2 inch Lump tamarind (soaked in water)
- 1/2 cup Water
- 1 Onion, sliced
- 2 Green chillies (sliced), sliced
How to Make Goan Fish Curry
- Marinate the fish in salt and lime (half a lime) juice for 10 minutes.
- In the meanwhile, grind all the masalas together. Add a little bit of water to adjust the consistency.
- Add the onions and green chillies to the masala. Add this mix to a pan and place it over the flame.
- Keep the masala over the flame for about 10 minutes (two boils) and keep stirring to prevent it from burning.
- Once done, add the marinated fish to this masala. Add some water to adjust the consistency of the curry.
- Let it cook till one boil. (In case you use fish with bone cook up till two or three boils).
- Serve hot. It tastes best with unpolished Goan rice.
Ingredients Of Rava Fried Fish
FOR THE MASALA MARINADE
- 5 garlic cloves
- 1/2 inch piece ginger
- 1 tablespoon tamarind paste
- 3/4 teaspoon salt
- 1 tablespoon kashmiri chilli powder
- 1/2 teaspoon turmeric powder
- 1–2 tablespoon water to grind
- 1/2 cup bombay rava (fine semolina)
- 6–7 fish filet
- 3 tablespoon coconut oil
- 4–5 lemon wedges
- 2 sprigs chopped coriander leaves
- Grind the garlic, ginger, red chilli powder, turmeric powder, salt and tamarind paste to a smooth marinade. Add very little water ( a tablespoon at a time) while grinding.
- Make gashes on the fish and apply the masala liberally on both sides of the fish.
- Spread rava on a plate and dredge the masala coated fish with rava.
- Let the coated fish marinate for 30 minutes.
- Heat 3 tablespoon of coconut oil in a pan and shallow fry the fish on a medium flame. Fry for 3 minutes on each side.
- Remove and drain on paper towels. Serve with lemon wedges and garnish with chopped coriander leaves.