The Goan Fish Curry is famous. But the GOAN MACKEREL CURRY is a classic. I had some Sichuan peppercorns from my last trip to Goa, and I had to make this! It’s an absolute delight! Finger-licking good 😋 I’ve demonstrated how to clean and slice the fish for this recipe so that those who are new to cooking fish can understand how they must go about it. Enjoy :)
Mog Asum ❤️ Let There Be Love
Ingredients:
For the Fish:
2 Mackerel (clean and cut as shown)
1 teaspoon Salt
Apply over the fish, set aside for 20-30 minutes. Then, rinse it
For the Curry paste:
1 Cup fresh, grated Coconut
2 Byadgi chilies
2 Kashmiri chilies
1 teaspoon Coriander seeds
1/2 teaspoon Cumin seeds
1/4 teaspoon Turmeric powder
4 Garlic cloves
1/2” Ginger
Tamarind (lemon sized ball soaked in water)
For the Curry:
The Curry Paste
Water as needed
Salt to taste
The rinsed fish slices
4-5 Kokum rinds
8-10 Teppal (dried Sichuan Peppercorns)
#experiencesusegad
Music Credits:
Claudia by C Alvares from the classic Konkani movie ‘Nirmon’. An instrumental by Tabitha Dias
