Goan Lady Fish Curry Recipe (Muddoshi Hooman)
Explore the essence of coastal Goa through this vibrant fish curry, filled with aromatic spices and rich flavors. A quintessential dish for every Goan kitchen, this curry is often enjoyed during lunch, offering a comforting and nutritious meal with an irresistible depth of flavor.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lady Fish | 2 pieces |
| Fresh Coconut, grated | 1/2 cup |
| Tamarind | 20 grams |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Mooli (Radish), cut into fingers | 1 medium-sized |
| Dry Red Chillies | 4 whole |
| Whole Black Peppercorns | 3 whole |
| Coriander (Dhania) Seeds | 1/2 teaspoon |
| Onion, chopped | 1/2 cup |
| Oil | 1 teaspoon |
| Turmeric Powder (Haldi) for marination | 1 tablespoon |
| Red Chilli Powder | 1/2 tablespoon |
| Salt | 1 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Fish:
Begin by cleaning the lady fish, ensuring all scales are removed. Cut each piece of fish into 2-3 smaller sections. Once cleaned and cut, wash the fish pieces thoroughly and set them aside. -
Marinate the Fish:
In a small bowl, combine the turmeric powder, red chilli powder, and salt. Rub this mixture evenly over the fish pieces. Allow the fish to marinate for at least 30 minutes to allow the flavors to meld. -
Prepare the Radish:
While the fish is marinating, peel and cut the radish (mooli) into 2-inch long sticks. In a separate pot, boil the radish pieces until they are tender. Set them aside once done. -
Grind the Gravy:
For the curry’s base, add grated fresh coconut, turmeric powder, tamarind, black peppercorns, coriander seeds, and dry red chillies to a blender. Add 1/2 cup of water to the mixture and grind it into a smooth, thin gravy. This will be the flavorful heart of the curry. -
Cook the Curry:
Heat oil in a heavy-bottomed pan. Once hot, add the chopped onions and sauté until they turn golden brown, releasing a sweet aroma. Next, gently add the marinated fish pieces to the pan, cooking them on medium flame for about 2 minutes. This helps sear the fish slightly while infusing it with the spices. -
Combine and Simmer:
Pour the freshly ground gravy over the fish, stirring gently to coat each piece. Add an additional 1/2 cup of water to the pan, mixing it into the gravy. Now, add the boiled radish pieces into the pan. Cover the pot and let it simmer for about 10 minutes, allowing the fish to cook through and the flavors to develop. -
Serve:
Once the curry is done, remove the pan from the heat. Serve this rich and flavorful Goan Lady Fish Curry hot with steamed rice. For a truly authentic Goan experience, accompany the curry with a side of Rava Fried Prawns, a refreshing salad, and a tangy pickle to complement the spicy, aromatic flavors of the dish.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 300 mg |
Tips for the Perfect Goan Lady Fish Curry:
- Fish Choice: Lady fish (also known as “Bombil”) is ideal for this curry, but you can substitute it with other tender fish like mackerel or kingfish for a similar result.
- Coconut: Freshly grated coconut adds a natural sweetness to the gravy, enhancing the depth of flavor. If you can’t find fresh coconut, desiccated coconut can be used as an alternative.
- Tamarind: Tamarind gives the curry a tangy kick, balancing out the spiciness. If tamarind isn’t available, you can substitute it with a small amount of lemon juice.
- Spice Level: Adjust the number of dry red chillies according to your spice tolerance. For a milder version, you can reduce the number of chillies used.
Why You’ll Love This Recipe:
This Goan Lady Fish Curry is the perfect balance of spices, heat, and richness, making it an unforgettable addition to your lunch menu. The unique use of fresh coconut and tamarind creates a flavorful gravy that envelops the tender fish, while the radish adds an unexpected yet delightful crunch. Whether you’re familiar with Goan cuisine or exploring it for the first time, this dish promises to transport you straight to the sunny coastal kitchens of Goa!
