I am back with a recipe of Goan Fish Curry.The first time I savoured this delicacy was during my first visit to Goa..circa 2000.It was cooked specially for me by none other than Dr. Subodh Kerkar-an artist and hotelier. It was a great honor to learn the recipe in the authentic way while understanding the finer differences of Goan Hindu and christian cooking. I simply enjoyed it with some plain boiled rice(from Dr.Kerkar's farm).Yummy I can still taste it .
The recipe given below is adapted as per our fast life and availibilty of ingredients in Delhi.(yes I know everything is available in INA market....but how often can you drive all the way and get it????????) GOAN FISH CURRY Ingredients:(For -3-4 persons/2 hungry people:-)) 500 gms Fish -white pomfret/kingfish or any other white fish(With bone and skin or without bone and skin-your choice-Cut into 2-3 inch pieces) 1 Medium size Onion(chopped) 1/4 tsp turmeric 1/2 tsp tamarind paste/Kokum salt to taste Grind fine with a little water - 5-6 dry red Kashmiri chilies 3-4 cloves garlic 1 tsp coriander seeds 1 Pkt Coconut Milk(I use Dabur)
Apply salt and turmeric to fish and keep aside.
Heat oil in a pan and add chopped onion.Saute till transparent .Add ground paste with a cup of water. Bring to a boil on low heat. Add tamarind paste and season with salt.
Finally add fish pieces, bring to a second boil then simmer for a few minutes. Serve hot with Plain rice and kokum saar or sol kadhi.
This curry also tastes great when reheated for the next meal-just like Dal makhani. It is Kashmiri chillies and coriander that give Goan curries their color and texture.
Basically you need just some grinding and boiling skills to make this delectable curry.. PS:The same recipe can be used to make Goan Prawn Curry-Here you will need to replace Fish with shelled and deveined prawns.(frozen will do-smaller the better)
KOKUM SAAR (Tival) Kokum saar is served in all Goan homes and restaurants .It is a great appetiser and also balances body heat/acidity.
Ingredients 5-6 pieces of kokum 1-2 green chillies, slit 1 large garlic clove salt and jaggery to taste finely chopped Coriander leaves to garnish
Soak kokum in 2 cups of hot water for about 15 minutes. Mince garlic and add to strained kokum water .Add pepper if you like. Let it rest for an hour. Season with salt and jaggery. Garnish with finely chopped Coriander leaves at the time of serving.May be served chilled or at room temperature in some nice small Fancy glasses.
SOL KADHI Just add a cup of coconut milk to Kokum Saar and omit jaggery.
My another favourite from Goa is Chicken Cafreal
A Popularly known as‘Galinha a cafreal’ or ‘Galinha a piri piri’ which came from the Portuguese colony of Mozambique in Africa.The marination resemble the Peri Peri sauce.It is fragrant with the spices and freshness of coriander and mint.
800gm-1Kg Chicken ( Preferrably Legs & Breast/whole chicken may also be used after cleaning the internal organs) 6 number Cloves 8 number Black Pepper Corns 1 tsp Cumin Seeds 1 tbsp Garlic Paste 1 tbsp Ginger Paste 8 number Green Cardamom 6 number Green Chillies 1 tbsp Coriander Seeds 1 cup Green Corriander Leaves (Use the accurate quantity) 1 cup Mint Leaves 4 tbsp Oil to taste Salt 2 tbsp Vinegar /lime Juice Peel of 1 Lemon to add to the citrusy flavor Method Make incisions on the breast and legs. Blend all the ingredients except the vinegar and oil in to a fine paste with minimum water. Apply the paste to the chicken pieces and marinate for 2 - 3 hrs. Now put the oil in the pan. Cook the chicken until golden brown. When it is almost done, add vinegar/Lime juice and cook it for a few minutes.
( a zero oil method to Cook it is wrap the chicken with marination)in aluminium foil and roast in the hot oven for 25-30 minutes.Check for doneness and squeeze lemonjuice after removing from oven. Garmish with onion rings. Serve hot with Tomato and cucumber salad.A popular accompaniment in Goan Restaurants is French Fries.Chicken Cafreal can be a yummy snack for your Cocktail parties and a good non veg accompaniment for a full fledged meal.