1 hr 15 mins
This fish has an orange colour gravy and looks very presentable. This is the winning recipe of this week from the Thursday. It was submitted by Suganthi Kannan.
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Units: US | Metric
- 1 kg kingfish or 1 kg butterfish, cleaned and cut into small pieces
- 59.16 ml oil
- 1 onion, chopped
- 2 tomatoes, peeled and chopped
- 4 green chilies, slit into two
- 20 curry leaves
- 2.46 ml turmeric powder
- 118.29 ml tamarind juice
- 1Grind together all the ingredients listed under"masala" in a mixer/grinder/blender, using a little water, and make a paste.
- 2Keep aside.
- 3Heat oil in a pan.
- 4Fry the onion in it till golden brown.
- 5Add tomatoes and turmeric powder.
- 6Continue to stir-fry for 3 minutes on medium flame.
- 7Add the ground masala paste and curry leaves.
- 8Fry on medium flame for another 3-5 minutes until the oil starts leaving the sides of the pan.
- 9Add green chillies, tamarind juice, salt and a cup of water.
- 10Bring to a boil.
- 11Add fish pieces.
- 12Cook for 5 minutes on low flame.
- 13Serve hot with rotis or rice.
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Nutritional Facts for Goan Fish Curry
Serving Size: 1 (329 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 304.7
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 7.9 g
- Cholesterol 0.0 mg
- Sodium 27.8 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 6.7 g
- Sugars 14.8 g
- Protein 5.9 g
The following items or measurements are not included: