Goan Fish Curry - Indian Cooking Classes Perth
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This recipe provides instructions for making Goan fish curry, a traditional curry from Goa, India that has been adapted to include Portuguese influences. The curry is made with fish, onions, garlic, ginger, spices like coriander, cumin and turmeric powders, green chilies, tomatoes, tamarind or lemon juice, coconut milk, and breadcrumbs for coating the fish. The fish and onions are first sautéed with spices before adding the tomatoes and coconut milk to simmer until the fish is cooked through.
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3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
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7:个人信誉贷款加10分
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- 1. Phone 08 9316 1553 Mobile 0408 680 747 Email info@prana.com.au www.prana.com.au goan fish curry Fish and rice are staples in Goa, a part of India which was ruled by the Portuguese for 400 hundred years. Goa's traditional cuisine adapted to both cultures and became the spicy and tangy dish we enjoy today. As always, this is my improvised version to accommodate the availability of both time and fresh ingredients in Australia. Serve this dish with basmati rice, pulao rice or naan bread. Enjoy! i n g r e d i e n t s ( s e r v e s 3 - 4 ) · 5-7 pieces of fish, cut into pieces · 2 tbsps cooking oil · Bread crumbs, for coating fish · 1" piece of tamarind (soaked to extract its pulp), or 1tsp lemon juice · 1 large onion, sliced · 2 tbsps garlic paste · 1 tbsp ginger paste · 2 green chillies, slit · 1 large tomato, chopped · 2 tbsps coriander powder · 2 tbsps cumin powder · 1/2 tsp turmeric powder · 1/2 tsp red chilli powder · 1/2 tsp garam masala powder · 1/2 tsp black pepper · Salt to taste · 1 tsp sugar · 1 1/2 cups coconut milk l e t ' s c r e a t e 1. To marinate the fish, sprinkle it with salt, chilli powder, black pepper, turmeric, cumin and coriander powders. Drizzle some oil and gently mix to combine. Set aside for 10 mins before coating with bread crumbs. 2. Put the onion, ginger and garlic into your food processor and grind well to make a smooth paste. 3. Now over medium flame fry the green chillies and onion paste for 5 mins till transparent. 4. Add chopped tomato to the onion paste till oil starts to separate. 5. Now again add turmeric, chilli, coriander and cumin powders, plus garam masala powder. Mix well and add salt to taste. 6. Add the tamarind (or lemon juice), sugar and coconut milk and simmer gently for a few mins. Add the fish pieces to the gravy and cook for 10 more mins. ♥ Can't find an ingredient? Allow me to source and store it for you at the salon ~ Saroj ♥