Goan Fish Curry

Goan Fish Curry

(A dark- orange spicy yet tangy Goan Fish curry, rite outta mom's kitchen!)
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PrepTime : Serves : Cook Time
15Min 6 20Min

Ingredients :

1 kg fish slices (white or black pomfret, kingfish, atlantic salmon)
salt & turmeric to marinate
1 tsp turmeric
1/s tsp cumin
1/2 tsp peppercorn
4 garlic cloves
1 small chopped onion
6 dried red chilies
2 tbsp coriander seeds
6 tbsp fresh grated/ powdered coconut
3 tbsp cooking oil
2 ripe tomatoes or 1/2 cup tomato paste
2 tbsp vinegar
2 tbsp tamarind pulp
1 slit green chili
1 sprig curry leaves


Cooking Instructions :

Wash fish & add 2 tbsp salt & tsp turmeric - toss & leave to marinate for 30-45 mins.
Grind the coconut, red chilies, pepper, jeera/cumin, turmeric/haldi, coriander seeds, onion& garlic with water to a smooth paste. Chop tomatoes & place in a thick-bottom vessel with oil - THEN, heat it. When its soft, add the ground masala 2 tbsp at a time, stirring constantly & frying well in between. Add 1 cup water & leave to boil. Wash fish well & add to boiling gravy. Then add the tamarind, slit chili & vinegar & simmer open until fish is cooked, toss in the curry leaves & simmer for few seconds.

Hint: keep some washed fish pieces aside to fry: Toss them with 1/4-1/2 tsp each of pepper, turmeric, cumin & red-chili powders & shallow fry.

Pepper Chicken Chettinaad

Pepper Chicken Chettinaad

(A thick dark spicy gravy from the Southern-Indian state of Tamil Nadu, boasting strong peppery notes & a rich coconut flavor.)


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PrepTime : Serves : Cook Time
10 Min 4 15Min


Ingredients :

1 chicken cut to medium pieces
1 cup curd/ yoghhurt
4 tsp garlic-ginger paste
2 tbsp fresh coarsely ground peppercorns
few drops lime juice
cooking oil
3 large onions - finely chopped
2 ripe chopped tomatoes
1/2 tsp turmeric pwd
salt – to taste
2-3 whole dried red chilies (to taste)
2 sprigs of curry leaves
1 tsp mustard seeds
1/4 cup chopped coriander (garnish)
1/4 cup ginger juliennes (garnish)
1/4 cup dessicated / grated fresh coconut (garnish)


Cooking Instructions:

Marinade the chicken pieces in well-beaten curd, half the garlic-ginger paste, pepper & lime juice for upto 1 hr. Heat oil in a non-stick thick bottom vessel, fry onions in it & then add the remaining garlic-ginger paste & fry well again. Add the tomatoes and stir fry till the oil separates. Add turmeric & stir. Add the chicken-marinade mixture & add salt to taste - toss well & fry for 5-6 minutes. Add 1 cup of water, cover and cook till the chicken is cooked. In a small tempering-pan, heat 2 tbsp oil & toss in the red chillies & curry leaves. When chilies are turning dark, toss in the mustard seeds & when they stop spluttering, remove and pour at once over the chicken. Garnish with ginger juliennes, chopped coriander & coconut and serve with rice or Malabari parottas.