Indian Goa Seafood Curry

India Goa-style Seafood Curry


Indian curry is probably my 3rd favorite kind of cuisine.
Needless to say… 1st is Italian and Moroccan ranks the second.
I dare to say that I can 50% grasp the essence of Italian and Moroccan cuisines.
However, in terms of Indian curry, it’s totally like a gigantic wall reaching into the sky and darn difficult to climb over.
Recently I got hold of a cookbook written by a famous Indian-Japanese chef.
Among all of the recipes, I am attracted to one particular Goa prawn curry.
I did some researching on Goa curry and came out with my own version.
Here is how I make my Goa-style seafood curry.

Step 1: Add a bit of oil. Fry 1 teaspoon of mustard seeds with gentle heat until you hear the sound of popping. You would like the seeds popped not burnt.

Step 2: Grate 1 medium size white onion, one piece of ginger (3 cm), one clove of garlic. You can just finely chop them. I use grater for a quicker result.

Step 3: Add onion, ginger, garlic into the pan to join with mustard seeds. Stir fry the mixture until they are browned (still, not burnt).

Step 4: Add diced tomato (seeded, skin peeled). Here I use one can of tomato sauce for a richer flavor. Stir fry the mixture till all the excessive liquid is evaporated to form a consistent paste.

Step 5: Add the rest of dry ingredients (1-2 tbsp of coriander powder, 1-2 tbsp of cumin, 1 tsp of turmeric, 1 tsp of cayenne pepper). If you can’t get hold of cayenne pepper, you may use paprika or red chili pepper. Just for the kick of spiciness. Stir the mixture for couple minutes. If you do have the Kaffir lime leave or Curry leave, you may use it as well.

Step 6: Add water (100 ml), coconut milk/cream (200-300 ml), one 1tsp of sugar, a pinch of salt, a tbsp of vinegar (that’s the essence of Goa curry). Simmer for 10 minutes. Stir occasionally.

Step 7: Add chunk of fish (today i used squid) and cover up for 5-10 minutes (depends on how quick your fish is cooked through). Next add the prawn (shelled, black vein removed) and cook for further 3-5 minutes.

Step 8: Add coriander leaves. Serve with saffron basmatic rice.



How to prepare saffron basmatic rice

Step 1: Soak a pinch of saffron threads and one pinch of salt into boiling water.
Step 2: Rinse rice and pour in the saffron water. Place one cinnamon stick and one bay leaf on top.
Step 3: let the rice cooker do the rest.