Goan green-masala-stuffed grilled pomfret

Goan green-masala-stuffed grilled pomfret

(Heavenly if grilled by the beach, this Goan style green-masala grilled fish is easily one of my most FAV recipes of all time!)
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PrepTime : Serves : Cook Time
20Min 4-6 20Min

Ingredients :

4 small white pomfrets or 2 big ones
salt, pepper & lime-juice to marinade

For the masala:
1 bunch mint leaves
1.5 bunch coriander leaves
2 large onions chopped
1 tsp garlic-ginger paste
salt to taste
oil to cook
1/4 cup tamrind extract
1 tbsp vinegar
1 tsp garam masala
1/4 tsp cinnamom pwd
1/4 tsp cardamom pwd
1/4 tsp turmeric pwd

Cooking Instructions :

Remove everything from inside the fish cavity- wash well. Make a slit about 2cm away from & along the top edge (away from the stomach cavity) and run your knife in gently to form a pocket. Repeat on the other side. Do this for each whole fish. Rub lime, salt & pepper all over & inside the fish grooves & cavity for 1/2-1 hour. Grind the leaves with a little water to a paste. Fry onions in oil till light grown, add the garlic ginger paste & powder spices & fry well. Then add the tamarind & vinegar along with salt to taste. Add the leafy paste & fry for 2 minutes. Wash the fish & apply this masala all over & inside the fish grooves & cavity & set aside for 10-15 mins. Spray oil on the fish & grill open until it is cooked.

Goan Green Chicken Curry

Goan Green Chicken curry

(An authentic Goan chicken curry of mint, coconut & coriander!)


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PrepTime : Serves : Cook Time
10 Min 4 15Min


Ingredients :

1 full chicken cut to medium pieces (1000-1100gms in all)
1/2 tsp garlic ginger paste
2 sprigs curry leaves
salt to taste
6 tbsp desiccated coconut
2 green chillies
1 cup mint leaves
2-3 cups coriander leaves
1/2 tsp cumin seeds
1/2 tsp pepper corns
1/2 tsp turmeric pwd
2 large onions chopped finely
1/2 cup chopped coriander to garnish
1 tsp sugar
cooking oil
1 1-2" cinnamon stick
2 dried red chilies
4-5 cardamoms


Cooking Instructions:

In a mixer, grind the coconut, coriander, mint, some salt, sugar, turmeric, pepper corns, cumin, half the onions & green chilies into a paste, adding water a little at a time till you get a smooth paste. Fry the remaining onions in hot oil & then add garlic-ginger paste, salt, cardamom, cinnamon, whole red chilies and fry well. Add the ground masala/spices 2 tbsp at a time, frying well. Add washed chicken pieces & fry well for 2-3 minutes. Throw in the curry leaves, add 2 cups water, cover & cook till the chicken is done (1 whistle on high flame & simmer for 5 mins in pressure cooker). Garnish with chopped coriander & serve with steamed rice.