If you read the word Capital you automatically think superior, right? Well even if you don’t you know when you travel to the Capital of anything than you will be in for a treat in some way or another. The same applies to the dish I am about to share with you.
If you were to travel to Goa you would soon learn that Rice + Fish is a staple in their diet. So it’s no wonder they get referenced to as the ‘Fish Capital of India’. If you’re eating fish more than twice a day you hope you wold learn how to master the art!
One thing someone from Goa would be sure to stress about cooking a Goa Fish Curry would be to make sure you don’t go all cheap and nasty on the fish you choose. This element is important to experience the delicious flavours the way that you’re supposed to. Go for a Firm + sweet fleshed fish like the King Fish, Halibut or pomfre – they wont disappoint.
So are you ready to dive in and get cooking the famous Goan Fish Curry that will deliver a rich + spicy satisfaction for your curry needs!
Goan Fish Curry
- 3 tbsp Coconut oil
- 1 Onion, chopped
- 1 piece Freshginger, cut in slivers
- 2 ripe tomatoes, chopped
- 2 tbsp Belicious Masala
- 400 ml Coconut milk
- 1 kg Fish, your choice
- 1 bunch Choy sum
- 1 bunch Green beans
- 1 bunch Fresh Corriander, chopped
- 1 lime
- Salt, to taste
Now the fun begins!
- Sautee onion and half the ginger slivers in the coconut oil
- Add tomatoes and Belicious masala, stir. Reduce for 5 min.
- Add the coconut milk, bring to boil
- Add the fish and salt to taste, reduce heat to medium – low
- Cook for another 10 min or until fish is cooked through, adding the rest of the ginger slivers once done
- Add choy sum and green beans, cook for 2 min
- Remove from heat, transfer to serving dish
- Use fresh coriander and Lime to decorate and add flavour
Don’t forget to purchase your Belicious Masala that will make this dish the masterpiece it’s supposed to be!