Goan Fish Curry (Goa di Machchi)
Spicy, flavorful, and rich in traditional Goan flavors, this vibrant fish curry is a perfect dish for those who love a bit of heat in their meals. Goa di Machchi combines tender white fish with a coconut-based sauce, infused with a bold spice blend that brings out the authentic taste of the region.
Ingredients
| Ingredient | Quantity |
|---|---|
| Skinless white fish fillets, chopped into chunks | 600g |
| Salt | To taste |
| Lemon juice | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Dried chillies | 4-5 (adjust based on heat preference) |
| Warm water | 250ml |
| Grated coconut | 1/2 cup |
| Coriander seeds | 1 teaspoon |
| Onion, chopped | 1 large |
| Cumin seeds | 1 teaspoon |
| Garlic cloves, chopped | 3-4 cloves |
| Tamarind extract | 1 tablespoon |
| Fresh green chillies (optional) | 2-3 |
| Tomato purée | 2 tablespoons |
| Cooking oil | 2 tablespoons |
| Fresh coriander leaves (for garnish) | A handful |
| Water or coconut milk (optional) | 250ml (for a creamy version, use coconut milk) |
Instructions
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Prepare the Fish: Start by cleaning the fish fillets and chopping them into bite-sized chunks. Mix the salt, lemon juice, and turmeric powder together in a small bowl. Rub this mixture over the fish chunks thoroughly and allow it to marinate for about 30 minutes. This will help infuse the fish with a tangy and spicy flavor.
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Soak the Dried Chilli: In a small bowl, soak the dried chillies in 250ml of warm water for about 15 minutes. Once softened, drain the chillies, reserving the soaking water for later use.
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Make the Spice Paste: In a blender, combine the soaked chillies, grated coconut, coriander seeds, chopped onion, cumin seeds, turmeric powder, garlic, tamarind extract, and two tablespoons of the reserved soaking water. Blend everything until smooth, creating a rich, aromatic paste that will serve as the base for your curry.
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Cook the Paste: Heat the cooking oil in a shallow, wide-based pan over medium heat. Add the sliced onion and fry it gently until it softens without browning. Add the freshly made spice paste to the pan and cook, stirring occasionally, until it turns golden brown and aromatic. You may need to add a splash of water if the paste begins to stick or burn.
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Add Tomato and Fresh Chillies: Once the paste has cooked through, stir in the tomato purée and fresh chillies (optional, for an extra kick). Let it cook for another 5 minutes to combine all the flavors.
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Prepare the Sauce: To create a lovely curry sauce, add water (or coconut milk for a creamier texture) to the pan. Bring it to a gentle boil and cook for a few more minutes, letting the sauce thicken slightly.
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Cook the Fish: Reduce the heat and gently add the marinated fish chunks, along with any juices from the marinade, to the pan. Cook the fish for about 5-7 minutes, until it becomes tender and flakes easily with a fork.
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Garnish and Serve: Once the fish is cooked, sprinkle the curry with fresh coriander leaves for a burst of color and flavor. Serve hot with steamed rice or bread, and enjoy this delightful Goan delicacy!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 30g |
| Fat | 15g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sodium | 350mg |
| Sugar | 4g |
Allergen Information
This dish is lactose-free and free from common allergens like gluten and nuts, making it suitable for those with dairy intolerances. If you’re sensitive to seafood or coconut, please avoid this dish, as it contains both fish and coconut.
Dietary Preferences
- Lactose-Free: Perfect for those avoiding dairy.
- Gluten-Free: Suitable for those on a gluten-free diet.
- Pescatarian: Ideal for those who enjoy fish-based meals.
- Dairy-Free: Does not contain dairy products.
Tips & Variations
- Coconut Milk Option: For a creamier texture, substitute water with coconut milk. This will enrich the curry’s flavor and provide a silky finish.
- Adjust the Spice Level: Goan fish curry is known for its heat. Adjust the number of dried chillies and fresh green chillies based on your spice tolerance. If you prefer a milder version, reduce the chillies and add a pinch of sugar to balance the flavors.
- Different Fish: While white fish fillets like cod or tilapia work best, you can experiment with other fish such as kingfish or even prawns for a different variation of this curry.
Conclusion
Goan Fish Curry, or Goa di Machchi, is a wonderfully fragrant and spicy dish that brings the essence of Goan cuisine into your kitchen. With its rich blend of spices and tender fish, this curry offers a vibrant, flavorful experience that’s sure to impress your guests. Whether you’re craving something spicy or want to add a traditional dish to your repertoire, this Goan delight will be a perfect choice. Enjoy the warmth and boldness of the flavors, and indulge in a meal that’s as exciting as it is delicious!
Serves: 4
Prep Time: 30 mins
Cook Time: 20 mins
Spice Level: Hot
Views: 222,310
Rating: 3.2/5 (235 votes)
