When golden brown remove the fish and set to one side. Goan fish curries are generally made with: coconut milk (or freshly grated coconut), a range of common curry spices and something to give a distinct slight sourness, usually from tamarind but it can be vinegar or other ingredients. If you use a food processor, use a small one – it doesn’t need to be super powerful because there’s nothing hard in the curry paste. This version specifically aims to achieve the same character and layers of flavour like you get at good Indian restaurants. Lightly sprinkle with salt & pepper, mix well and set aside until needed (refrigerating if necessary). The same rule of thumb goes for say Moqueca (Brazilian Fish Stew) and my Chinese Rice Soup. For something fresh, my favourite by far is a cool, refreshing Yogurt Cucumber Salad. In a vessel, put oil and add the finely cut onion. Sear the Monkfish well on all sides (if you have ghee you can add some at this stage). Makes about 1.1 pounds or 1/2 kilogram, which you can use for 2 curries. How to make Ghee and Clarified Butter (same thing!). I don’t write reviews – critics are the lowest form of life, this recipe is the result of the inspiration that slapped me up-side my head when I dined on Rick’s Goan Crab Curry….go try it for yourself…or try my recipe…, Prep time: 15 mins ♦  Cook Time: 15mins ♦ Total time 30mins ♦ Serves 2, Kick off by making the paste – lightly toast all of the seeds  in a dry frying pan over a medium here – just until the start to smoke. It’s a nightmare trying to scrape the paste out of a blender jug! Hi Elizabeth, sorry about that, it’s in the video and not in the instructions. The foundation of Goan Fish Curry is a curry paste which, once you gather the necessary spices, is a breeze to make. Eggplant Curry – South Indian Brinjal Curry, Chickpea Curry with Potato (Chana Aloo Curry). Specifically, this is a copycat of Malabar South Indian Restaurant in Crows Nest, Sydney, a long standing institution known for its excellent authentic Southern Indian food! Channeling Casablanca wasn’t what I expected at this point and the image of Rick Stein in a white dinner jacket smoking French cigarettes and dodging Nazis is an odd image to be walking into his gin-joint with……but then again….that’s just me. Curry sauce can be made and frozen for up to 3 months. (starting with best): brown mustard seeds, yellow mustard seeds, 1/4 tsp mustard powder, 1/2 tsp Garam Masala (different flavour, but is intended to make up for absence). Then add the monkfish back into the pan, add the coconut cream and Mango chutney and caress the fish with the curry sauce on a moderate heat. Change ), You are commenting using your Google account. Where do you add the chili powder in the actual curry part of the recipe? Dinner. Definitely going to make again! The intensely savoury shrimp paste is complemented by the fish sauce which Stein adds to the curry itself, along with coconut milk, lime juice and 2 tsp palm sugar. Salmon and trout are also mild enough to use here. With a deeply aromatic tomato and coconut based sauce, Goan Fish Curry calls for a good handful of spices but once you start cooking, it’s done in 20 minutes. I also deeply hope that the old cliché of meeting heroes (or more accurately eating in their restaurants) is still wildly outta whack with reality, on a side-note it has been…. Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Grind coconut, red chilli powder, turmeric powder, tamarind, half of the onion, coriander seeds, pepper finely. What a photo! Goan Fish Curry 3. Even found your recommended tomatoes in Woolies. Rick Stein's Goan Recheado Paste Made in Padstow to Rick's recipe, often used as a stuffing for such fish as mackerel or pomfret but also makes a lovely base for a fish or meat curry. A handful of cosy-jacketed people are sitting outside the Inn on wooden benches stowing Cornish ale and smoking. In fact in Goa every household will serve their special preparation almost everyday. N x. Post was not sent - check your email addresses! . With a deeply aromatic tomato and coconut based sauce, Goan Fish Curry … Next add the curry paste into the same pan and combine with the onions and peppers and cook out until it splits – ie the oil separates form the solids. Clean the fish, wash and apply a quarter tsp of red chilli powder, quarter tsp of turmeric powder, salt and keep aside. As an Indian I am usually on the lookout for recipes by Indian-Indians, as recipes are often whitewashed for an international audience otherwise, but Nagi is one of the few people I would trust with any cuisine whatsoever. We all know that fish is good for you, and we should eat more of it. The tropical climate and beaches of Goa have long since been a magnet for travellers from all over the world, with a reputation in particular for attracting the hippie crowd and British backpackers … and Aussies! This curry is also a very good way to use economical frozen fish because unlike for dishes like Ceviche and Poke Bowls, sashimi-grade freshness is not paramount here. This fish curry comes to you by way of Goa, a little pocket of Indian paradise that’s all about the sun, surf, sand and excellent seafood! 1 curry = 6 servings. A side of naan for mopping the plate clean would be wonderful too but I’m still working on the recipe so I can’t share that with you yet! Wouldn’t change a thing – but I would recommend tasting it for salt and sugar (don’t make it too sweet though! So until then, use this Easy Soft Flatbread which makes a wonderful substitute. This is a handy way to make small-batch curry pastes that is easy to scrape out. To serve, divide curry between bowls. Made mine with cod. A classic creamy Goan fish curry, cooked with turmeric, tamarind and coconut milk. The ending product was wonderful and plan to make it again and again!! We are spice fanatics, hard to find enough to quench our need! See, along with the head-bangers, dippsos and criminals I worked with and bled with in the ‘Kitchen’ many moons ago there are 3 other men…Titans…. This was really yum. I have used sea bream for this recipe although any firm white fish is great. Delightful! This one day course is a celebration of some of Rick’s favourite curries from his travels through Asia. I made this recipe with cod. The Chicago Bulls had Scottie Pippen, Michael Jordan and Dennis Rodman, and my world of gastronomy is ruled and govern by the words and actions and ethos of their culinary cousins. Brilliant Rory. Goa cod curry Goa, located on the west coast of India, has a regional cuisine known for seafood and coconut milk. Required fields are marked *. Thanks as always . Really fab! The Kashmiri chilli spice is fabulous, hot but not blow your head off. Preparation. Great works. Meanwhile, as the fish is cooking, place vegetable oil in pan and over medium heat fry curry leaves and mustard seeds until fragrant. Add more water if needed to make it puree. Remove with slotted spoon, add half to curry and reserve half for serving. So now you’ve got a brand new exciting way to cook fish, what are you waiting for??! Add 300ml (½ pint) water and bring to a simmer. As the coconut cream reduces and takes on the familiar Goan colours you can add a little of the stock to regulate the consistency. Fresh for 28 days, use within 5 days of opening. Notify me via e-mail if anyone answers my comment. Rick Stein Online Shop - Rick Stein Food Collection. Stir a few times during cooking, turning over each piece of chicken so that it colours evenly. If you’re going low carb or want to cut calories, then cauliflower rice works, though nothing beats the real thing. Change ). Awesome! Join my free email list to receive THREE free cookbooks! If you need to feel free to add more oil to loosen everything up (think the consistency of a good pesto). Doing so will remove all the Bookmarks you have created for this recipe. Join us for Curry Club at Rick Stein’s Cookery School. We Goans need our Fish Curry & Rice (or Xitt Codi as they say in Konkannim). Flatbreads stuffed with Spinach and Feta….and a stabbing.. ‘The Beach Bucket’ – Battered & Beer’d Shrimp with Skins. We've taken our inspiration from the top Chefs of London who all prepare their Goan fish curry in slightly different ways. I had to use the sub for the tamarind paste (which I was skeptics about) but OMG, I’m sold. You are at: Home » Recipes » Curries » Goan Fish Curry. Awesome writing always, with a sure recipe to match. . I was one of them 10 minutes ago. You really got me with “morons crowing about how much they saved by buying fish in a fucking German supermarket chain” Try it! I can’t believe how good this is. If you don’t have any of these, you can use a mortar and pestle or, as a last resort, finely grate the onion into a wet paste then just mix it up with the other ingredients. Yum – sounds like you nailed it Rich! There’s an unsettling rubbery-ness setting into my legs that excites and confuses me in equal measure. I love the place. Not everyone has access to sparkling fresh saltwater fish! N x. I made this with barramundi for dinner and it was absolutely DIVINE!!!! I’m a Goan and I really rate your recipe – tried it today and it is so yummy and authentic – thank you. 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