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Flavour wise this is actually pretty close, you just won’t get quite the same red colour įenugreek – another Indian specific cooking spice that calls for a trip to the Indian store. If you can’t find it, sub with smoked paprika + chilli powder (pure chilli powder, not US Chili Powder which is a blend) or cayenne pepper). The Kashmiri Chilli gives the curry sauce a bright red colour without overwhelming chilli heat.
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Kashmiri chilli – this is an Indian chilli that is a little smoky as well as spicy, and at the time of writing I believe it’s only found in Indian and some Asian grocery stores (some have Indian sections). Here’s what you need – but don’t fret if you see spices you don’t recognise, I have substitutions! The foundation of Goan Fish Curry is a curry paste which, once you gather the necessary spices, is a breeze to make. Specifically, this is a copycat of Malabar South Indian Restaurant in Crows Nest, Sydney, a long standing institution known for its excellent authentic Southern Indian food! This version specifically aims to achieve the same character and layers of flavour like you get at good Indian restaurants. This Goan Fish Curry recipe is marginally more involved than most of the basic homestyle and online recipes you’ll see which typically have thin sauces and lack real depth of flavour in the sauce. Here’s a little preview of what’s coming your way….Ībout this particular Goan Fish Curry recipe And unlike other popular Indian curries, such as everybody’s favourite Butter Chicken and Tikka Masala, Goan Fish Curry has a touch of tang to it which cuts through the richness of the sauce.
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Pronounced go-an (as opposed to “groan” without the “r”!), it’s an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut. Of all the region’s dishes, along with Vindaloo perhaps one of the most well known is Goan Fish Curry. The tropical climate and beaches of Goa have long since been a magnet for travellers from all over the world, with a reputation in particular for attracting the hippie crowd and British backpackers … and Aussies! This fish curry comes to you by way of Goa, a little pocket of Indian paradise that’s all about the sun, surf, sand and excellent seafood! With a deeply aromatic tomato and coconut based sauce, Goan Fish Curry calls for a good handful of spices but once you start cooking, it’s done in 20 minutes.