Goa Seafood Curry

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Goa Seafood Curry
Goan-fish-and-curry-rice-fishland-polem.jpg

Description[edit]

Goa Seafood Curry [1] [2] is a common recipe in the region of Goa, it has a great aroma.

Ingredients[edit]

  • 12 whole dried red chilies, half with seeds removed
  • 2 green chilies, serranos preferred
  • 15-18 cloves of garlic
  • 1 piece peeled ginerroot, 1.5" in legnth
  • 2 tsp cumin seeds, freshly toasted
  • 2 tsp poppy seeds
  • 1 tsp turmeric
  • 1/4 cup raw cashew nuts
  • 1/4 cup white vinegar
  • 2 tbsp vegetable oil
  • 4 cups finely chopped onions (4-5)
  • 1 can (14 oz) coconut milk
  • 2.5 tsp salt
  • 2 lbs medium shrimp, peeled and deveined
  • 1 lb catfish, red snapper, halibut or any similar fish, skinned and cut into 3x2" pieces
  • 4-5 tbsp lime or lemon juice
  • 5 tbsp lemon wedges, to garnish

Procedure[edit]

  1. Combine red and green chilies, garlic, ginger, cumin, poppy seeds, turmeric, cashews, vinegar, 5-6 tbsp (75-90 mL) water in a blender
  2. Achieve a paste consistency.
  3. Leave paste to sit.
  4. Over medium-high heat warm a pan with oil.
  5. Include onions and saute, achieveing a golden appearance. (~7 min)
  6. Add the paste into the warmed pan.
  7. Reduce heat, medium-low.
  8. Constantly stir for ~7 min.
  9. Include 1 tbsp water.
  10. Fold in coconut milk and salt.
  11. Put a lid on the pan and bring to a boil.
  12. Let simmer for ~5 min.
  13. Turn heat back up and include shrimp and fish.
  14. Bring all to boil.
  15. Put a lid on the pan and cook the shrimp and fish. (~9 min)
  16. Achieve an opaque shrimp and test fish so it flakes when poked.
  17. Include lime juice.
  18. Take pan off of heat.
  19. Leave pan to sit and marinate for ~15 min with lid on.
  20. To serve garnish with lemon wedges over boiled rice.


References[edit]

  1. Vaswani, Suneeta (2004). Easy Indian Cooking. Robert Rose Inc.. pp. 110-111. ISBN 0-7788-0088-1. 
  2. Bharadwaj, Monisha (2006). the Indian kitchen. Kyodo Printing Co. Pte. Ltd.. pp. 83. ISBN 978-1-85626-659-8.