Indulge in the flavours of Goa with its goan fish curry

Goan fish curry is a Goanese tangy and spicy main dish, a main staple food for the people of Goa. Being located at the seaside, the town is famous for fish. Initially Goan fish curry had been a preferred dish restricted to Goa but because of its popularity, it is available almost all over India now.

Goan fish curry recipe recommends the use of any white fish. This fish curry gets the spicy kick from the use of red chillies and peppercorn whereas the tangy flavour comes from the use of tamarind. The preparation method as suggested by the Goan fish curry recipe is very simple. This fish curry is prepared in two steps. The first step includes the grinding of certain spices along with coconut. Next step is the cooking part that follows the instructions of Goan fish curry recipe and the dish is prepared within very less time.

As fish is the main ingredient of this flavourful dish, it is also considered as a healthy ingredient. Served with rice it is termed as one of the balanced meal that comes with all required nutrition. However being a spicy dish it is advised to be avoided by children and elderly people. In addition, the spiciness can be troublesome for people with ulcers.

Thanks to its popularity, the ingredients suggested for Goan fish curry recipe remain more or less unchanged. The first variation that can be used is fish, but there are various kinds of fish like salmon, tuna, etc. that can be used but white fish is all time favourite. On the other hand, prawns can also be used to make this curry.

The next noticeable variation in this dish is the use of the ingredients for grinding. Usually the Goan fish curry recipe suggests the grinding of coconut along with some of the dry ingredients. However, many prefer to roast the coconut with other spices before grinding it. Sometimes instead of the grounded dry spices, tamarind is also added to the grounded spice to enhance more flavour to the dish.

Prepared in variations, the goan fish curry is the staple food of Goa, which not only represents the flavours of goa but also brings tangy flavours in your kitchen.

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• Goan Fish Curry - A popular version is the Ambot-Tik which is sour and spicy.  It uses petals of ‘Kokum solam’ which gives it the sour flavour. Other ingredients include grounded coconut, red chillies, tamarind, dried mango and lots of spices.

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•   ROE - This basically fish eggs. Caviar is one name that people have heard the most, but it is not the only one. Caviar is basically sturgeon fish eggs. However, there are others also such as tobiko (flying-fish roe), salmon roe (ikura), herring roe (kazunoko) and other types.
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•    ECHINODERMS -  So, the name sounds very science-y. However, it basically means seafood like sea cucumbers and sea urchin.

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