Goa Curry
This delightful seafood curry recipe features a rich blend of aromatic spices and fresh coconut milk, creating a sumptuous and flavorful dish that pairs perfectly with a bed of fluffy white rice. The warm, earthy undertones of coriander, turmeric, and mustard seeds infuse the tender seafood with a depth of spicy goodness. With each velvety bite, you'll savor the intricate harmony of flavors and the comforting warmth that lingers on your palate, making this dish a soothing and satisfying treat for any mealtime.
— Constant Cookbook
Ingredients
- 1 fish or any sea food
- 1 grated coconut
- 1 tbsp coriander seeds
- 1 tbsp turmeric powder
- 1 tsp mustard seeds
- 7-8 dry red chillies
- 5 cloves
- 5 peppercorns
- 1 small stick cinnamon
- 1/2 tsp fenugreek seeds
- 1 tbsp tamarind
- 6 tbsp oil or ghee
Instructions
- Grind half the coconut. Add 2 cups of hot water and squeeze out the milk.
- Soak the tamarind in the milk for one hour. Strain before use.
- Now grind all the spices with the remaining coconut to a fine paste.
- Fry this paste in oil till evenly browned. Add the first and the coconut milk. Lower the heat and cook for about 15 mins
- Serve hot with white rice.
Yield
Serves 4
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