Goans mostly eat fish curry and rice. The masala for fish curry differs slightly depending on the type of fish. That is for sweet water fish like lady fish (muddoshi), silver fish (vellyo), pomfret (paplet), mullets (shevto) etc, onion is used. And for strong flavored fish like king fish, mackerel, sword fish, sardines etc, saichin pepper (teppla) is used.
Fish curry always taste good if consumed after 3 to 4 hrs after cooking – all the fish taste needs to get dissolved in the curry.
I can never remember the ingredients that go in this, so I always have to call up my mom in Goa for the same. To avoid this I have posted this recipe on our blog.
2 cups freshly grated coconut
1/4th tsp turmeric powder
8 to 10 dried red chilies (I use bedgie and short goan chilies)
2 green chilies,
4 small garlic pods
1/4th onion roughly chopped
2 tsp coriander seeds
8 to 10 methi seeds
1 small onion finely chopped
1 raw mango
2 tsp oil
Any white fish (I used 14 small sized lady fish)
Clean fish and apply salt and keep aside.
Cut raw mango into medium sized pieces, apply salt and keep aside.
Heat 1 tsp oil and fry methi seeds and keep aside.
In the same oil fry coriander seeds and red chilies for 2 minutes.
Now grind fried coriander seeds, red chilies, green chilies, coconut, turmeric, garlic, 1/4th onion with little water to a fine paste.
Lastly add fried methi seeds and grind for 2 minutes.
Heat 1 tsp oil and fry finely chopped onion till brown. Add ground masala with sufficient water, add salt and mango pieces and let it boil thoroughly. Adjust salt. Lastly add fish and let the fish cook. Do not stir once you add the fish. Serve hot with rice and fried fish.
P.S – If you do not have raw mangoes then use a very small ball of tamarind while grinding the masala.