Dish of Sour Fish Curry
(click to enlarge)

Sour Fish Curry, Goa


India, Goa   -   Ambot-tik
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
***
2-3/4 hrs
Yes		 An excellent moderately sour fish curry, and not as chili hot as Goa's reputation suggests. See also Comments, and Fish in Recheio Sauce for another version.

1-1/2
3
1-1/4
8
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10
1/3
20
4
3/4
3/4
9
3/4
3/4
1/4
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3
1-1/2
t
ar
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ar
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oz
#
oz
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c


in
t
cl
in
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T
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Fish (1)
Tamarind (2)
Tomatoes ripe
Onion
-- Masala
Byadagi Chilis (3)  
Vinegar (4)
* Peppercorns blk
* Cloves
* Cinnamon
* Cumin seed
Garlic
Ginger root
Turmeric
Sugar
------------
Oil (5)
Water
Salt
Vinegar (more)
-- Serve With
Goa Rice (6)
Masala   -   (1-1/2 hrs - 25 min work - can be done days ahead)
  1. Cap CHILIS and cut into thirds, dumping out as many seeds as will go. Place in a non-reactive bowl and soak in the Vinegar for at least an hour.
  2. Grind together * Items in your Spice Grinder
  3. Crush GARLIC and chop fine. Slice GINGER very thin crosswise, cut slices into threads and chop threads fine. Mix.
  4. Mix All Items and run to a slightly coarse paste, preferably in an Indian Mixie, but it can also be done in a processor or blender. Add a little Water if necessary for grinding.
Prep   -   (40 min)
  1. Chop up TAMARIND and start soaking in hot water (if using block form (best)). Soak at least 1/2 hour, then press through a strainer and discard solids.
  2. Cut FISH as needed. For this soup it is usually in rather large chunks. (see Fish for details).
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop fine.
  4. Chop ONIONS fine.
Run     -   (30 min)
  1. Select a spacious sauté pan (3 qt), coverable wok, or similar device that is deep enough for your fish chunks. Heat Oil and fry Onions, stirring until translucent.
  2. Stir in Tomatoes and fry stirring until softened.
  3. Stir Masala Paste and fry stirring about 2 minutes. Add a touch of water if needed to get it evenly distributed.
  4. Stir in Tamarind (or Kokum) and Fish for about 3 minutes.
  5. Stir in Water, bring to a boil, then simmer covered until your fish is tender, about 15 min for Shark or Catfish.
  6. Stir in Salt and Vinegar to taste.
  7. Serve with plenty of steamed Goa Rice. This dish reheats very well if you chose the right fish.
NOTES:

  1. Fish:

      Weight is cleaned and with head and tail removed. The traditional fish for this dish is Shark, but Catfish has also been popular. Fisheries experts urge you to use Catfish because Sharks are badly over-fished. Shark would be boneless and cut into large chunks for this dish, but Catfish is usually just cut crosswise and goes into soups with skin and bones (1-1/4 inch thick is good). This is a worldwide practice. For details, see our Varieties of Fish page (very large page).

  2. Tamarind:

      Many recipes use Kokum as their souring agent (about 8 pieces for this size recipe). It needs to be removed at serving time. Some use some Tamarind and less Kokum. I use all Tamarind because it is highly available in North America and Kokum is not. Block form Tamarind gives the best flavor. If your Tamarind is concentrate in a jar, use about 3 Tablespoons or to taste. If you don't have Tamarind, use Lemon Juice to taste - not the same, but it's something. For details see our Tamarind page.

  3. Byadagi Chili

      The pattern recipes all called for "Kashmir Chilis" (Kashmiri Mirch), but real Kashmir Chilis are in critically short supply in India, never mind here. I see from photos what is actually being used is Byadagis, often labeled "Kashmiri", which are very wrinkled while real Kshamiris are larger and smooth. Byadagis are grown in Karnataka, which almost surrounds Goa. If you can't get Byadagis, you can use Guajillos and add some bright red Paprika for color. For details see our Indian Chilis page.

  4. Vinegar:

      The best vinegar for this dis is Coconut Vinegar, available in markets serving a Philippine community. Other of the fine Philippine vinegars would work well too, or a good Malt Vinegar. For details see our Vinegars & Souring Agents page.

  5. Oil:

      The preferred oil for this dish is Coconut Oil, but Pure Olive (not virgin) will work.

  6. Goa Red Rice:

      This is a parboiled light colored rice. It's not much available in North America, so some say to use Basmati Sela, (not regular Basmati), which may be your only option. The most reliable photos I've seen show a par boiled medium grain rice, smaller than California rice and with a scattering of red streaks. While Goa Red Rice is very hard to find, Kerala Rose Matta can be had on-line. It looks and is described very much the same, but is grown a ways farther south. Note: a cup of this rice takes 4 cups of water and 1-1/4 hours steaming to cook.

  7. Comments

      The colony of Goa was where Portuguese sailors introduced hot chilis, vinegar, and pickled pork to India. Chilis spread like wildfire, transforming Indian cuisines throughout the continent, but vinegar didn't go far from Goa, and pickled pork definitely didn't. The Recheio Masala is related to Portuguese cuisine by name. In Portugal, Recheio is a name for stuffings.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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