The Goan Coconut Milk Kingfish Curry is a mildly spiced curry. The kingfish [Seer Fish] goes very well with this light curry and is best served with hot rice. This is a children and senior friendly curry π
Serves: A Family of Four
Prep. Time: 20 Mins.
Cooking Time: 10 to 12 Mins.
Ingredients:
[ Standard Measure β 1 cup = 250 ml.]
- King Fish (slices) β 400 to 500 gms.
- Onion (sliced) β 1 medium
- Tomato (sliced) 1 small
- Green Chillies (slit) β 2 to 3
- For the Spiced Coconut Milk:
- Coconut (grated) β 1 medium (1 Β½ cup β grated)
- Tamarind β 1 small marble sized ball
- Jeera [Cumin] Seeds β Β½ tsp.
- Corriander Seeds β 2 tsp.
- Garlic β 3 cloves
- Red Kashmiri Chillies (deseeded) β 6 to 8
- Turmeric β 1 tsp.
- Oil β 1 tbsp.
- Sugar β Β½ to 1 tsp.
- Salt β 1 tsp.
Step 1: Wash the fish slices, drain well and apply 1 Β½ tsp. salt to the slices and leave aside for 20 minutes.
Step 2: Grind all the ingredients for the spiced coconut milk to a fine paste with 2 Β½ cups water. Extract the spiced coconut milk from the ground masala paste using a fine mesh sieve.
Step 3: Heat 1 tbsp. oil in a vessel and fry the onion till soft. Add the tomato and sautΓ© for a minute. Add the spiced coconut milk, sugar and 1 tsp. salt and bring it to a boil on medium heat.
Step 4: Once the curry comes to a boil, add the fish slices and cook covered on low heat for 6 to 7 minutes. Later add the green chillies. Take the vessel off the heat and swirl gently to mix. Cover the vessel and switch off the heat. Let the curry rest for 5 minutes before serving.
Tip:
- Good colour to the curry = Good quality red chillies.
A must try fish cury
Thanks alot for sharing this recipe. I tried it out and it was yummy. But I did tweak it a bit by adding half teaspoon of goan vinegar. Overall a delicious curry.
Thanks for your feedback Andrea. Half teaspoon of vinegar should do no harm but too much might split the curry.
I love your receipes. Learned to cook goan food from your site. Thanks.