Goan Fish Curry / गोवा मीन सब्जी / గోవా చేపల కూర

Ingredients :

Fish Pieces(cleaned) - 1/2 Kg
Red Chily Powder -2-3 Tsp
Coriander Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 4-5 Tsp
Curry Leaves - 2 Springs
Cilantro(chopped)- 1 Bunch
Tamarind - Big Lemon size

For Masala Paste :

Onion - 1
Tomato - 2
Green Chily - 5
Red Chily - 4
Ginger - 1 inch
Garlic pods - 6
Cumin Seeds - 1/4 Tsp
Coconut - 2 Inch piece

Preparation Method :

1. Take a bowl soak the tamarind in hot water for atleast 15 min. Then sieve the tamarind pulp and keep aside. (if you want more sour you add some tamarind). Make slices or slits to Green Chilies.

2. Take a Bowl then add Fish pieces(I used Pandugappa sea fish) after add some salt, Turmeric and 1 tsp of Chily Powder (before you are preparing curry Marination need not be needed) Mix well.

3. Take a jar or blender add all the masala ingredients and make a paste. Then chop the coriander.

3. Take a Pan or wok add 5 Tsp of Oil (add more Oil Fish curry is tasty thats why I added 5 Tsp of Oil). After Oil heat add sliced Chilies then add Masala Paste fry for 2-3 Min. add Curry leaves.

4. After 1 Min. add coriander, chily Powder, Salt and Garam Masala one by one. Fry for 5 minutes.
Then add Tamarind Juice and also add some water(according to your taste). I added 1 more Cup of water.

5. Keep a Lid and Cook for 5 Min. Then add Fish pieces. and keep a lid for 5 min. After remove the lid and cook for 3 Min. (in this time oil will be appear on top of the fish curry this is the right time the curry will be cooked)then add chopped Cilantro and Remove from the flame.

* Tasty Goan Fish Curry is Ready. It is very tasty with the plain rice.

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Masala Fish Fry

Ingredients :
 fish Pieces - 5 Clean& rinse it well and set aside

To grind :

Onion - 1
Coriander Seeds - 1/2 Tsp
Poppy Seeds - 1/4 Tsp
Cinnamon Stick - 1 Inch
Cloves - 4
Garlic Pods - 6
Star Anise - 1/2
Fennel Seeds - 1/4 Tsp

For the marinade :

Curd - 2 Tsp
Coriander Powder - 1 Tsp
Red Chily Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Salt - To Taste

Preparation Method :

1. Take a Jar add all Ingredients and Make a Paste. Mix all Ingredients

2. Apply the Masala Paste to The Fish Pieces, Marinate the Fish for 30mins and Set aside.

3. Take a Kadai or Dosa Pan add Oil  Heat Oil and add the fish pieces toast it till golden brown. You can deep fry the fish pieces.

4. Fry the fish pieces on low-medium flame on Both Sides. Then Fish Pieces changes Color into Light Brown. Remove From Pan.

* Serve with onion rings.

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Kerala Fish Cury Recipe

Ingredients :

Fish Pieces (Cleaned with Crystal Salt ) - 1/2 Kg
Big Onions Sliced - 4
Green Chily Sliced - 6
Mustard seeds - 1/2 Tsp
Fenugreek Seeds - 1/2 Tsp
Ginger Garlic Paste - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily powder - 2-3 Tsp
Coriander Powder - 1/2 Tsp
Salt - To Taste
Tamarind - Big Lemo Size
Oil - 3-4 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch
Water - 1 Glass

Preparation Method :

1. Take Hot water and Soak Tamarind.

2. Take A Kadai add Oil, After Heat Oil,Add Mustard Seeds and Fenugreek Seeds after Splutter add Ginger Garlic Paste, Fry for 2 Min. add Curry Leaves and Green Chilies.

3. After add Sliced Onions Saute Well and Keep a Lid for 5 Min.Then Onions turn into Brown remove Lid  then add Turmeric, Red Chily, Coriander Powder and Salt. Mix Well then add Tamarind Juice with Required Water.Keep a Lid for 5 Min.

4. Remove Lid Drop Fish Pieces into Kadai.

5. Keep the Pan Covered and Cook in Low Flame till Oil Starts Appearing on the Top.It Will take Approx 20 Min.for This. By Time Fish Will Be Cooked and Gravy is Ready.

6. switch off the Stove.

* Tasty Kerala Fish Curry is Ready Combined with Hot Hot Rice or kappa (tapioca) vevichathu.

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Preparation of Pomfret Fish curry (Chanduva chepa iguru)

Ingredients :

pomfret fish (Chanduva Fish) Pieces - 8

onions   - 2

Green Mirchi - 5

2 tbsp ginger garlic paste

4-5 green chillis slit

5 tbsp Oil

2 tbsp lemon juice

2 tbsp chilli powder

2 tbsp salt (little less)

1 tsp turmeric powder

1 tbsp Garam masala

1 tbsp poppy seeds

1 cup of water.

Coriander leaves for garnish.

Preparation Method :

1. Heat 5 tbsp oil in an open broad pan and fry onions, green onions and chillis till tender and colored. Season the onions with 1 tbsp chilli powder, salt, turmeric, ginger garlic paste and saute for a minute.

2.Gently arrange the fish on to the seasoned onion and cover it and cook for 3-5 mins on low medium heat. Dust a tbsp of really spicy garam masala powder.

3. Slowly the fish pieces gives out water, add the Coconut-Poppy seed paste into the fish with a cup of water (do not over fluid the fish as it may break).

4. Cover and cook the fish with gravy for 15 minutes or more on low medium heat stirring in the middle.

5. Once the gravy is thickening off the heat and garnish it with coriander and cover it and let cool.

* serve with white rice.

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Fish Nuggets or Fish 65

Ingredients :

Fish Pieces (Small) - 1/4 Kg
Ginger Garlic Paste - 1 Tsp
Salt - To Taste
Pepper Powder  - 1/2 Tsp
Maida  - 2 Tsp
CornFlour Powder - 2 Tsp
Chilli Garlic Sauce - 1 Tsp
Egg - 1
Soya Sauce  - 1Tsp
Garlic(chopped) - 1Tsp
Ginger(chopped) - 1Tsp
Chilli(chopped) - 2Tsp
Coriander - 1Bunch
Oil - To Fry

Preparation Method :

1. Take a Bowl and add Maida, Cornflour, Egg, Pepper Powder, Salt,and Ginger Garlic Paste,  Mix it Well.

2. Then Add Fish Pieces into that Paste.

3. Take A Kadai and Oil, after Heat oil then Fry the Fish Pieces into Light Brown Colour.OR (Take a Pan and add Oil If the Oil Hot When Fry the Fish into oil Piece by Piece and Fry into Brown).

3. Keep it Seperate.

Take another Pan Add 2 Tsp. of Oil then Add Chopped Garlic,Ginger,Chillis Fry for 3 or 4 Minutes.

4. Then Add Chilli Sauce,Soya Sauce, Tomato Sauce Fry for 2 or 3 Minutes.

5. Then Add Fried Fish Pieces into That Pan.Fry for 2 Minutes.

6.  Now The Fish Nuggets or Fish 65 is Ready to Eat.

* Serve Hot Onion Rings and Lemon.

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Pomfret Fish Fry (Black Sanduva Fish)

Ingredients :

Pomfret fish – 2 pieces

Pudina chutney – 3 tbsp

Green chilli paste – 2 tsps

Ginger – Garlic paste – 1 tbsp

Lemon juice – 4 tsps

Oil – 1 tbsp

Salt and pepper to taste

Preparation Method :

1. Clean and wash the fish thoroughly.

2. Make deep incisions on both the sides of the fish.

3. Mix together pudina chutney, green chilli paste, ginger-garlic paste, lemon juice, salt and pepper in a bowl.

4. Apply the mixture all over the fish on both the sides and keep in refrigerator for an hour.

5. Heat a frying pan and pour some oil.

6Place the fish and fry on both sides, until the raw the smell as gone and fish is fried well.

* Serve hot.

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Baked Fish

Ingredients :

Whole Fish - 1

Turmeric Powder - 1/4 tsp

Chilly Powder - 2 tsp

Corriander Powder - 2 tsp

Ginger garlic Paste - 2 tsp

Pepper Powder - 1 tsp

Salt - to taste

Oil - 1 tblsp

Onion - 1/2

Garlic - 3 cloves

Cilantro - 1/2 bunch

Lemon - 1/2

Preparation Method :

1. Wash the fish nicely and make small slits on both sides.

2. Marinate the fish with salt, chilly powder, turmeric powder, corriander powder, pepper powder and ginger garlic paste.

3. After marinating for half an hour, stuff the onions, garlic, lemon slices and cilantro into the body of the fish.

4. Sprinkle few drops of oil over the body of the fish.

5. Bake the fish in an oven preheated to 350 degrees for 20 minutes.

6. Set the oven to broil mode and broil it for 5 minutes.

7. Flip the fish and broil the other side for another 5-10 minutes until the skin of the fish is nicely browned.

 * Garnish with cilantro and lemon rings and serve.

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Fish Masala

Ingredients :

For Marinating :

Fish - 1 lb (cut into pieces)

Red Chilly Powder - 2 tsp

Corriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Fennel Powder - 1/2 tsp

Salt - as needed

Lemon Juice - as needed (app. 1 tblsp)

For Masala :

Onion - 1 big(or 2 small finely chopped)

Tomato - 1 big (or 2 small chopped)

Green Chilly - 4

Red chilly Powder - 2 tsp

Corriander Powder - 1.5 tsp

Turmeric Powder - 1/4 tsp

Fennel Powder - 1/4 tsp

Cumin Powder - 1/4 tsp

Grated Cococnut - 2 tblsp

Tamarind - small lime sized

Salt - as needed

Cilantro - for garnish

Oil - 2 tblsp

Preparation Method :

1. Cut the fish into small pieces and marinate with the ingredients under 'For Marinating'.

2. After about 5 minutes of marinating, shallow fry the pieces.

3. To prepare the masala, heat oil in a pan and fry the onions till golden brown.

4. Next add the tomatoes and green chillies and cook till the tomatoes become pulpy.

5. Now add the tamarind pulp and all the dry spices. (red chilly powder, corriander powder, turmeric powder, cumin powder, fennel powder and salt)

6. Grind the coconut and add it to the masala. 

7. Cook till the mixture is well cooked and oil seperates from the masala.

8. Finally add the fried fish pieces and chopped cilantro.

9. Toss gently and cover with a lid. Cook on medium low heat for few minutes and switch off. 

*  Serve with white rice or chapathi.

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Fish Biryani

Ingredients :

Basmati rice - 2 cups

Fish fillets - 4 

Onion - 1

Green Chillies - 2 (minced)

Ginger-garlic paste - 2 tblsp

Tomato - 2 ( crushed)

Coriander leaves(Cilantro) - handful

Mint leaves - handful 

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Cumin powder - 1tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Ghee - 2 tblsp

Cumin seeds - 1 tsp

Cloves - 5 

Cinnamon stick - 2 pieces 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Cashew nuts/ Almonds - 10

For fish :

Oil - 3-4 tblsp

Chilly powder - 1/2 tsp

Salt - 1/2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Egg - 1

Preparation Method :

1. Wash and soak the rice for half an hour. Fry the rice in 1 tblsp of ghee and keep aside.(optional)

2. Cut the fish fillets into small pieces.

3. Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it (chilly powder, pepper powder, salt and turmeric powder).

4. Coat the fish pieces with the above mixture and shallow fry it. Keep it aside.

5. Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

6. Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 mins, until the raw smell disappears. 

7. Add the tomato puree along with the chilly powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.

8. Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

9. Add the nuts to this mixture.

10. Put the above mixture with the rice into a rice cooker with 3 cups water and let it cook.

11. Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very very hot so that the flavour of the fish will get blended with the rice.

 * Garnish with cilantro and few fried fish pieces on top and serve with raita.

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Capsicum Fish

Ingredients :

Fish fillets - 2 (cutt into pieces)

Onion - 1/2 (diced in medium sized pieces)

Tomato - 2 ( finely diced)

Capsicum - 1 (diced in medium sized pieces)

Chilly powder - 1tsp

Pepper powder - 1tsp

Coriander/dhania powder - 2 tsp

Turmeric powder - ¼ tsp

Ginger garlic paste -1 tsp

Salt - to taste

Mustard Seeds - ¼ tsp

Curry Leaves - 5

Oil - 2 tsp

Coriander leaves - (for garnishing) 

Preparattion Method :

1.Take a deep bowl mix half the spices (1/2 tsp chilly powder, 1/2 tsp pepper powder, 1tsp coriander powder,1/4 tsp turmeric powder, salt and 1/2 tsp ginger garlic paste) to make a thick paste. Add fish pieces to this and rub to coat the masala on all the fish pieces. 

2. Heat oil in a kadai or deep sauce pan and shallow fry the fish pieces. 

3. Once both the sides of the fish is browned, remove it and keep aside.

4. Now add some oil to the same kadai. When the oil is heated, splutter the mustard seeds and curry leaves. Saute the onions until they start to sweat.

5. Next add the capsicum pieces and tomato along with remaining spices (1/2 tsp chilly powder, 1/2 tsp pepper powder, 1tsp coriander powder,salt). Saute for 3 minutes or till the tomato pieces are nicely cooked.

6. At this stage add the fish pieces. Toss everything gently without breaking the fish pieces.

7. Let this cook for another 2 minutes until all the juices from the tomatoes are completely absorbed by the fish.

*  Garnish with coriander leaves, split chillies or lemon slices. Serve with rice varieties, biriyani, pulao or chapathi.

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Fried Fish With Lemon Grass( Chepa Ullikaadalu)

Ingredients :

Fish Fillets - 350 gms, whole, cleaned, scaled, scored a few times on the sides, pat dried

Oil - 3 tblsp

Coriander Leaves - handful, chopped

For the marinade :

Lemongrass - 1 stalk, inner part minced, outer layers discarded

Garlic - 1 to 2 cloves, minced

Green Chilli - 1, deseeded, minced

Fish Sauce - 1 tblsp

Sugar - 1/2 tsp

Black Pepper Powder - a pinch

Turmeric Powder - 1/4 tsp

Preparation Method :

1. Mix the marinate ingredients in a bowl.

2. Rub it all over the fish.

3. Keep aside to marinate for 1 hour.

4. Heat oil in a pan over medium flame.

5. Pan-fry the fish for 6 to 8 minutes on each side till golden brown and crispy.

6. Remove and drain excess oil.

7. Garnish with coriander leaves.

8. Serve hot, at once.

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Fish Puttu Recipe

Ingredients :

Fish : 2 lb(King Fish or Tilapia)
Coconut oil : 2 tbsp
Pearl onions : 1/2 cup
Tomato : 2
Curry leaves : 6 to 7
Green Chili : 1 tsp(chopped)
Salt : According to your taste
Garlic : 3(Whole)
Coconut Milk : 1/4 cup
Turmeric Powder : 1/4 tsp
water : 1 cup

For Masala :

Urad dal : 1tsp
Channa dal : 1 tsp
Whole Red chilies : 4
Fenugreek Seeds : 1/4tsp
Whole Black Pepper : 1 tsp
Raw rice : 1 tsp

Method Of Preparation :

1. Fry all the above masala ingredients without adding oil and grind them in to fine powder . Keep it aside.

2. Heat a pan with a coconut oil in it.

3. Add pearl onions and fry them until it turns into golden brown.

4. And add the chopped green chilies fry them for few minutes and add garlic , curry leaves in it . Fry it for 3 to 4 minutes.

5. Now add the Ground masala ( 2tbsp) fry that masala in that oil for 3 minutes in low flame.

6. Add the fish (chopped) and salt fry them for few minutes.(I used King fish which gives very good taste to this curry but if you don’t get king fish you can use any kind of fish).

7. Now when the fish color changed increase the flame , add the chopped tomatoes , turmeric powder and a cup of water.

8. Boil them for 5 minutes. when oil separates in top add the coconut milk , just boil it for 2 minutes and remove from heat.

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Nethili Meen Fish (Netthallu) Curry

Ingredients :

Nethili Meen (anchovies) :1/2 lb

Onion : 2 tbsp

Garlic : 4

Tomato : 2 (medium)

Oil : 4 tbsp

Vadagam : 1 tbsp

Curry Leaves : 4-5

Sesame Oil : 1 tbsp

Tamarind water : 1 cup

Red chili Powder : 2 tbsp

Coriander Powder : 1 tbsp

Turmeric Powder : 1 tsp

Method Of Preparation :

1. Wash and clean the fish (cut the head and clean it). Dust them with a little salt and turmeric powder keep them aside.

2. Now just microwave the tamarind with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.

3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.

4. Mix it all together. You can taste and adjust the sour and spicy consistency from the above mixture.

5. Now grind the onion and garlic into coarse paste and keep them aside.

6. Grind the tomatoes into smooth paste and keep them aside.

7. Now take a wide pan add 2 tbsp of vegetable oil add vadagam (optional), fry them for a minute.

8. After that add ground onion paste, curry leaves saute it very well.

9. Once the raw smell goes off add the tomato paste and mix it all together. Let them sit in the heat for few minutes until the raw smell goes off.

10. Now add the tamarind water mixture.

11. Taste the salt and adjust according to it.

12. Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.

The gravy should taste little sour and spicy.

* Finally add the fish and just bring it to a boil only once and remove from heat.

Garnish with fried curry leaves.

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Goa Fish Curry Recipe

Ingredients :

Fish Steaks - 3/4 kg, cleaned
Turmeric Powder - 1/2 tsp
Garlic Cloves - 6, peeled
Dried Red Chillies - 6, large, deseeded
Coriander Seeds - 2 tsp
Onion - 1, large, chopped
Coriander Seeds - 2 tsp
Nutmeg Powder - a pinch
Coconut - 2 tblsp, freshly grated
Tamarind Pulp - 1 tblsp
Oil - 1 tblsp
Salt as per taste


Preparation Method :

1. Rub the turmeric powder and a little salt into fish.

2. Keep it aside to marinate for 15 minutes.

3. Except fish and oil, grind all the ingredients with a little water to a thick chutney consistency.

4. Keep aside.

5. Heat oil in a pan over medium heat.

6. Add the ground masala and fry lightly.

7. Add 2 cups of water, bring to boil and lower heat.

8. Add the marinated fish along with its marinate.

9. Add 1 more cup of water and salt to taste.

10. Lower heat and cook for 10 minutes or until fish is done.

11. Serve with plain rice.

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Fish With Fenugreek Leaves (Fish Methi)

Ingredients :

Fish - 6 pieces

Turmeric Powder - 1 tsp

Methi Leaves - 1 bunch, washed and cut into long pieces

Tomatoes - 2, cut into 8 pieces

Chilli Powder - 1/4 tsp

Onion - 1, sliced

Oil - 2 tblsp

Salt as per taste


Preparation Method :

1. Wash the fish pieces.

2. Apply salt and turmeric.

3. Shallow fry with 1 tblsp oil.

4. Heat the remaining oil and brown onion.

5. Add tomato, salt, chilli powder and turmeric powder.

6. Fry till tomato is soft.

7. Add methi and cover the pan.

8. Simmer till it leaves water.

9. Uncover and cook till almost done.

10. Add the fish pieces and fry till dry.

11. Remove and serve hot.

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Fish Curry With Coconut Milk

Ingredients :

Fish - 250 gms, cleaned, cut into small pieces and washed

Onion - 1/2, chopped

Ginger - 1 inch piece, chopped

Green Chillies - 1, slit

Gambooge Petals - 1, torn (also known as Malabar Tamarind 

or Kodumpuli)

Red Chilli Powder - 2 tsp

Coriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Black Pepper Powder - 1/2 tsp

Salt - 3/4 tsp

Grind to a fine paste:

Coconut - 1/4, grated

Small Onion - 1, chopped

Garlic - 1 clove, chopped

Cumin Seeds - 1/4 tsp

Powder - 1/4 tsp

Water - 1/2 cup

For Tempering :

Oil - 3/4 tblsp

Mustard Seeds - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Small Onion - 1, chopped

Curry Leaves - few

Preparation Method :

1. Heat a pan over low heat.

2. Add the fish pieces, onion, ginger, green chillies, malabar tamarind, red chilli powder, turmeric powder, coriander powder, black pepper powder and salt.

3. Pour 1/2 to 3/4 cup of water and cook for 5 to 10 minutes.

4. Add the ground paste and bring to a boil.

5. Remove from heat.

6. Heat oil for tempering and fry the mustard seeds till it splutters.

7. Add the remaining ingredients and fry till onions turn brown.

8. Pour the tempering into the curry.

9. Gently mix well and serve Hot with cooked rice.

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