Make Goan Fish Curry Easily at Home

Ingredients

• 1 kg Boneless Fish (Surmai/Mackeral)
• 1 large Onion Chopped
• 3 Medium size Tomatoes Puréed
• 2 tbsp Ginger-Garlic paste
• 3 -4 Green Chilies
• ½ tbsp Tamarind Paste
• 1 cup Tomato puree
• 1 cup Coconut Milk
• ¼ cup Grated Coconut
• Salt to taste
• 1 teaspoon Sugar
• 1 tbsp Black Mustard Seeds
• 4-5 Curry Leaves (optional)
• Cee Pee Red Chilli Powder to taste
• 1 tsp Cee Pee Turmeric (Haldi) powder
• 1 tbsp Coriander Powder
• 2 tbsp Cee Pee Fish Masala

Method

1. Wash and dry the fish. In a bowl, add salt, ginger garlic paste, coriander powder, tamarind paste and Cee Pee Fish Masala to the fish and keep aside.
2. Take a Pan and add 2 tablespoons of oil to it. Add curry leaves and black mustard seeds, and within 20-30 seconds add Ginger-Garlic paste and Green Chillies. Cook till it is golden.
3. Now add Cee Pee Red Chilli Powder, Cee Pee Haldi Powder, and Coriander Powder and let it cook.
4. Now add Puréed Tomatoes to the mix and incorporate them nicely and cover with a lid to make the tomatoes release their juices. Once the tomatoes release their juices, add the Cee Pee Fish Masala, which will enhance the flavours of the entire dish.
5. Add salt, sugar and tomato puree. (Adding some sugar is crucial to cut the acidic nature of the tomatoes). Let it simmer for 3 minutes.
6. Add Coconut milk to the simmering curry and stir. Once it starts to release the oil, add marinated fish pieces and water. Keep the gas flame low and cook for about 10 minutes. (Do not stir much as the fish is very soft and the pieces can break).
7. After 10 minutes of cooking your Goan Fish Curry is ready to serve garnished with Coriander leaves and shaved coconut on top.

The Goan fish curry is usually paired with rice, but one can easily incorporate it with breads or quinoa depending on one’s preference. What gives it the traditional Goan flavours is the coconut milk that mixes with the Cee Pee Fish Masala. Enjoy delectable flavours of juicy Goan fish with Cee Pee spices.