In Goa, fish is found in abundance. If you happen to visit Goa, make it sure to visit the Colva beach early in the morning. You will get to see at least 20-40 trawlers full of fish and fisher folks coming to the shore and emptying the fish there. The fisher folks wait for their respective trawlers and sort out the fish. They divide the fish and everyone takes their share to sell in the local market. They then put the fish into "vante" meaning "share's" and fix some nominal rates for the vante. Vante normally consists of 5-6 fish depending on the fish types.
Some of them go door to door selling their fish and yelling "Nustya zai goh?", meaning "Anyone wants fish?". The people living in Goa are lucky as they get fresh sea fish delivered to their door step every day.
Normally the traditional Goan Fish Curry does not contain garlic. Garlic is added only to Malvani fish curries. The original taste for the Goan Fish Curry can be found right here in Raksha's Kitchen. Also another thing to note is, I added coriander seeds to this fish curry and no teffal. Teffal should be added only to Mackerel fish curry.
Ingredients: Prep. Time:30 Min's, Serves: 4
2 - 3 Lady Fish/Silver whiting (Muddoshi)
1/2 cup grated coconut(coconut of small size)
1 marble sized ball of tamarind
1 tsp turmeric powder
1 radish
4-5 dry red chillies / byadgi chillies / shepda
5 black peppercorns
1/2 tsp coriander seeds
1/2 cup chopped onion
1 tsp oil
For marination:
1 tablespoon turmeric powder
1/2 tablespoon chilly powder
1 tsp salt
Marinate the fish:
Cut the lady fish into 3 pieces.
Mix the turmeric powder, chili powder and salt.
If required add 1 tablespoon water and make a paste.
I normally don't add water as I clean and wash the fish and then I immediately marinate them.
Apply this to the lady fish and leave it aside for a minimum of 30 minutes.
If you want to marinate for longer time, then keep the marinated fish in refrigerator.
Separately cut the radish into 2 inch long fingers and boil them separately.
Make the gravy:
Grind, grated coconut, turmeric powder,tamarind,peppercorns,coriander and red chilies.
In an aluminium bowl, add oil and fry the onions till they turn brownish.
Pour the gravy and stir. Add water 1/2 cup.
Add the fish and cook on medium flame for 2 Min's.
Add the radish and boil for 10 Min's by covering the utensil.
Note: The gravy should neither be too thick nor too thin.
Done, serve it with rice and fried fish and enjoy the rich and authentic Fish Curry Rice from Goa :)
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