Goa is the smallest state located in south west of India. Its culture is a mix of east and west due to the Portuguese ruling in 1500s. The eastern influence is not just in the culture, also the cooking.
Seafood is the main cooking ingredients there, as well as major source of protein.
As I grew up eating seafood, Goan dishes was one of the very first Indian dishes that I liked, and still do!
1 lb Salmon (or any other kind of fish）cubed or slice into 1/2 inch thick
1/2 tsp of tamarind paste (or substitute with 1-2 tbps of lime juice)
1/2 Medium Size Onion
1 Ripe Tomato (Medium)
3-4 Dried Chilli
3-4 cloves of Garlic
1/2 inch of ginger root
2 tsp shredded coconut
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tbsp Ketchup
Some of the Ingredients
Cut fish into desire size/pieces.
If dried tamarind is used, soak a small ball size of dried tamarind with hot water, when the water temperature cools down, mash it using fingers to extract the juice, drain and use only the brownish colour juice.
Grind together ginger, garlic, shredded coconut,chilli and tomato with tamarind juice.
In a cooking pot, add 2 tbsp of cooking oil, pour in grind paste, cook until oil separated at the edge, add all seasoning and salt, stir well.
Pour in 1 cup of water, bring to boil, and turn heat to medium, cook to desired consistency. This shall take about 8-10 minutes.
Add fish pieces and cook for roughly another 3 minutes, or until fish pieces are all cooked.
Serve with hot steamy rice!
中文版，For Chinese, Click --》 果阿咖喱鱼