Missing Goa? Here's how you can you feel close to this exotic location.
Photograph: Kind Courtesy Masterchef Australia Jarrod Trigg/Facebook
You might have had this dish in Goa.
But you need to try Chef Jarrod Trigg's recipe.
It is a perfect balance of tangy and spicy!
Here's the recipe.
Goan Fish Curry
- 1 1/2 tbsp coriander seeds
- 2 tsp cumin seeds
- 2 to 4 dried red chillies to taste
- 1 tbsp garam masala
- 50 gm ghee
- 1/2 onion (finely chopped)
- 20 gm fresh ginger (peeled and finely grated)
- 20 gm fresh turmeric (peeled and finely grated)
- 3 cloves garlic (finely grated)
- 1 tomato (roughly chopped)
- 3 tbsp tamarind paste
- 1 tbsp caster sugar
- 400 ml coconut cream
- 200 ml fish stock
- 2 long green chillies (sliced lengthways)
- 600 gm boneless trevally, skin on
- 1 tbsp olive oil
- 10 fresh curry leaves
- 2 tsp mustard seeds
- 1 tbsp vegetable oil
- Salt to taste
- 250 ml water
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 cup rice flour
- Ghee for spreading
- Coriander leaves
- Fresh coconut (shaved)
- Preheat oven to 180 degree Celcius. Place two baking trays in the oven.
- Make the spice mix with coriander seeds, cumin seeds, dried chillis and garam masala in a frying pan.
- Dry roast until fragrant. Remove from heat.
- Remove the chillis from the pan. Soak them in hot water until soft for about 10 minutes.
- Place the roasted spices and soaked chillis in a mortar and pestle and crush to a paste. Set aside.
- Put ghee in a saucepan and set over medium heat.
- Add onion, ginger, turmeric and garlic and cook until tender.
- Add three fourth of the spice mix and stir until fragrant.
- Add tomato, tamarind paste and caster sugar. Cook until the liquid evaporates and everything has broken down.
- Add coconut cream, fish stock and green chilli. Season to taste. Leave to simmer for 15 to 20 minutes.
- Remove trevally skin from fillets and reserve. Cut fillets into 4 cm pieces. Set aside.
- Remove trays from oven. Lay the skin flat on a piece of baking paper and place on the hot, upside down baking tray.
- Rub skin with remaining spice mix. Drizzle with olive oil and sprinkle with salt.
- Cover with baking paper. Place the other hot baking tray on top of the skin.
- Weigh it down with something heavy and oven proof. Place in the oven to roast until crispy for around 25 minutes. Remove from oven and set aside.
- Bring water, oil and salt to a boil in a small saucepan.
- Once it starts to boil, decrease heat.
- Add rice flour and stir until combined. Remove from heat and transfer to a bowl to cool.
- Once dough is cool, break dough into small golf ball sized pieces.
- Use extra rice flour for dusting. Roll out balls to 2 mm thick.
- Place a frying pan over high heat. Once hot, decrease heat to medium.
- Place flatbread pieces on the pan and allow to cook until golden for about two minutes on each side.
- Spread a small amount of ghee over the bread to ensure it does not dry out.
- Set it aside wrapped in a tea towel to keep warm. Repeat with remaining flat bread dough.
- Add the reserved trevally to the curry and allow to simmer gently until just cooked for two to three minutes. Season.
- While the fish is cooking, place vegetable oil in pan over medium heat.
- Fry curry leaves and mustard seeds until fragrant. Remove with slotted spoon and add half to curry and reserve half for serving.
- Divide curry between bowls.
- Break skin into pieces and add to the bowls.
- Sprinkle over fried curry leaves and mustard seeds. Garnish with fresh coriander and coconut.
- Serve with flatbread.
MasterChef Australia Season 8 airs at 9 pm, Monday to Friday on Star World and Star World HD in India.
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