Goan Red Fish Curry – For a Different Day

So, I had ended last evening feeling rather low, and using the words of my favorite heroine I had said, tomorrow will be another day. Indeed, that tomorrow is today, and thank goodness, it is another day! Today’s call to the kitchen, was answered by a goan-style red fish curry, of course, mellowed and simplified my way.

Still, pretty chilly in the northeast, but it somehow is rather positive, and there is something extremely different about the morning vibe, maybe it is just the vibe of a day well rested. All things considered, every day, good and bad, happy or sad, I truly, truly count my blessings about how much I enjoy cooking!

I love something, that I have to do anyway, what more can I ask for? Ok, I can probably ask for a bunch of stuff, but for now I will settle for just happiness in the fact that I can bask happily in my kitchen, which fulfilling a regular, daily chore. Yes, I said chore, but that is just my point, in this instance it is not quite a chore to me. But, nonetheless, every day even when I am down, all I need to do is realize that there is someone who is feeling worse than me. I encountered someone today, who share her tale of her autistic child with me, and I counted my blessings. Every day, I am blessed with two smiling, lovely faces that greet me and on most days, it is actually three smiling faces.

Yes, it is sort of mundane, but something that I can count on and it takes people like Ms. M ( the mom with the autistic child to remind me) that not everyone has this. We all have little things, simple things, the things that keep us grounded on this journey called life, we sometimes just need to actively focus on these little things.

The recipe on hand, is a recipe built around the flavors of Goa, and there is more to Goan cooking than the almost infamous vindaloo that ranges from well balanced to just someone tossing a bunch of cayenne into the cooking pot. There are many renditions of the vindaloo, here is one that I had made some time back with shrimp. Today’s recipe is a sweet and sour dish, with an emphasis on green chilies along with the red chili peppers. I did use cider vinegar and left out the tamarind, yes, I need to strain some fresh tamarind. After, all my trial and errors, I have realized that I prefer swapping vinegar or lemon, rather than working with the tamarind concentrates. This recipe works especially well with salmon, its moist creamy flesh lapping up the diversity of this seasoning, and right alongside steamed white rice we have a match made in heaven.

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Goan Red Curry Fish – For a Different Day

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A spicy fish curry with sweet and sour seasonings. Perfect for these cool spring days.

Ingredients

For the spice base
2 tablespoons cider vinegar
2 to 3 cloves
1/2 teaspoon green cardamom, seeds
1 tablespoon coriander seeds
11/2 teaspoons cumin seeds
11/2 teaspoons brown sugar
2 dried red chilies
2 green chilies
11/2 teaspoons salt or to taste
2 tomatoes, halved

For the fish
11/2 pounds salmon
1 teaspoon turmeric
1 teaspoon salt
1 lime or lemon
11/2 of salmon fillet, cubed
2 to 3 tablespoons oil
1 teaspoon mustard seeds
10-12 curry leaves
1 medium sized red onion, diced
4 cloves of garlic, minced
1 tablespoon minced ginger
3 tablespoon chopped cilantro

Instructions

Place the vinegar, cloves, green cardamom, coriander seeds, cumin seeds, brown sugar, dried red chilies, green chilies, salt and the tomatoes in a blender and blend for about 2 minutes until smooth. I like to begin this by pulsing it several times and then processing it into a puree. Set the spice blend aside.
In a separate bowl, toss the fish with the turmeric and salt and squeeze the lemon juice and set aside.
Heat the oil on medium heat for about a minute or so, add in the mustard seeds and wait for the seeds to crackle. Add in the curry leaves and the red onion and stir well. Cook the onions until they are wilted and turning softly golden. Stir in the garlic and the ginger and mix well.
Add in the spice base and cook for 10 minutes, until the mixture is fairly thick and fragrant. Add in the salmon pieces carefully with 1/2 cup water. Cook for about 6 to 7 minutes until the fish is cooked through. Check the seasons and stir in the cilantro.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2014/03/goanredfishcurry.html

 

 

 

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