Recipe: Yummy Tangy Fish Curry

Recipe: Yummy Tangy Fish Curry Delicious, fresh and tasty.

Tangy Fish Curry. Goa, the smallest state in India, is prized for its beaches, but it's not just sand and surf that draws tourists from the world around. Goa's food scene is thriving, so much so that its regional Indian food is segmented as Goan. Owing to its coastal orientation on the Arabian Sea, Goan cuisine consists of rice, seafood, coconut, vegetables, meat, pork and local spices which make for fragrant.

This was my first attempt at making Indian food.

Thanks for making it so easy.

This is famous Chepala Pulusu from Andhra.

You can cook Tangy Fish Curry using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tangy Fish Curry

1. Prepare 500 gms of For Marinating: Fish.

2. You need 2 tbsps of Chilli powder.

3. Prepare 1 tsp of Turmeric powder.

4. It’s 1 tbsp of Salt or as per your taste.

5. It’s 3 tbsp of For Masala : Oil.

6. It’s 1 tsp of Mustard Seeds.

7. You need 1/2 tsp of fenugreek seeds.

8. It’s 2 of dry red chillies.

9. Prepare 2 sprigs of curry leaves.

10. Prepare 2 of onion finely chopped.

11. Prepare 2 of tomatoes finely chopped.

12. Prepare 2 of green chillies slit.

13. It’s 1 tsp of kashmiri red chilli powder.

14. It’s 1 tbsp of coriander powder.

15. It’s 1 tsp of turmeric powder.

16. It’s 1 of raw mango cut into 3-4 peices.

17. It’s 1 handful of coriander leaves chopped.

18. You need to taste of Salt.

19. You need of Water as required.

20. You need of Few curry leaves extras.

This Goan Fish Curry is a warm and tangy fish curry that is cooled with coconut milk.

It's a perfect Indian seafood curry recipe to warm up with!

India has lots of coastline, so it's no surprise that fish and seafood are common ingredients in Indian curries.

It is spicy, tangy, everything a fish curry should be.

Tangy Fish Curry step by step

1. Take fish and the marinating spices and mix well. Set aside..

2. Heat a earthernware pot or any pan (I cooked in eartherware pot) add in oil and crackle in mustard, fenugreek, dry chilli and curry leaves.

3. Add in onions and green chillies. Add in salt and mix well. Cook till it gets lightly translucent.

4. Add in tomatoes and cook till it gets mushy, add in the spice powders along with a splash of water and mix well. Cook till oil separates.

5. Now add in fish and the mango and mix well. Bring it to a boil again and simmer for around 15 mins.

6. Now add in fresh curry leaves and coriander leaves. Cook for 2-3 and take off the heat..

Hope you will give this a try and let me know how it turns out for you.

Heat the oil in a saucepan over medium heat.

Add the garlic, ginger, and chili.

Season with turmeric, chili powder, salt, and pepper.

Add the sliced fish, pour the coconut milk and the canned tomatoes.