Goan Fish Curry Recipe with Jeeram Meeram spice paste/Deep Fry Them

 Goan Fish Curry

Deep Fry Them

Fish is like a staple food for me. Not just for me but for people of Kochi to be specific. We won’t fed up having fish cuisine. There are a number of traditional recipes in Kerala for fish. But I am here with a different Fish curry recipe. A different recipe from the usual coconut gravy. Its Goan fish curry recipe mainly called as Fish Jeeram Meeram. Jeeram Meeram is a spice powder mainly used in Goan dishes . Jeeram is the Konkani name of cumin seeds and Meeram is Pepper corns. It has and distinct aroma and handy spice powder to prepare and store. This Goan Fish curry recipe is light gravy with more of pepper and Cumin.  Goa is an Indian state located along the west coast on the shore of Arabian Sea. Goan dishes have an Hindu roots and a Portuguese influence. Fish and rice are the staple food of Goa just like in Kerala. Goa and Kerala is mostly alike with all the coconut trees, Beaches and like the Portuguese and Dutch touch building.  

Let me start with Ingredients:

1.5 Medium size fish (pomfrets)

2.1 cup chopped onion

3.2-3 Green Chillies

4.2 tbsp peppercorns

5.1 teaspoon Cumin seeds

6.5 Green Cardamom

7.1 inch  Cinnamon

8.5 large  Garlic cloves

9.2/3 teaspoon Turmeric Powder

10.Tamarind soaked in 1/2 cup warm water.

11.1 tablespoon vinegar

12.1/2 teaspoon sugar

13. Salt to taste.

Coconut forms an important part in Goan curries but this recipe is without coconut .You can serve this traditional yet delicious curry with Rice ,Roti even Pav. Let start with step by step process.

1.Marination.

You can take fish of your choice. Here I took Pomfrets. Pomfrets are one among my favorite fish. Wash ,Clean  and slice it well and marinate with a little salt and set aside while you prepare the Jeeram Meeram masala for the curry.

2.Jeeram Meeram Spice Paste

• 2 tablespoon peppercorns

• 1 teaspoon cumin seeds

• 1 –inch cinnamon

• 5 cardamoms

• 5 large garlic

• ¾ teaspoon turmeric powder

• 1-2 spoon water to make it paste. Make a slightly coarse paste  and set aside.

3. Heat a heavy bottom pan or you can use mud pots and heat the oil. Add 1 cup of chopped onion and sauté till it is translucent .Add 1 medium chopped tomatoes and cook it well.

4. Once the onion and tomato is cooked add the ground jeeram meeram spice paste along with 2 slit green chillies. Saute until the spice loses its moist.

5.Add Strained tamarind juice ,Vinegar ,sugar and ½ cup of water .Mix  well and bring to a boil.

6. Once the gravy is boiled add marinated fish and cook for another 5-10 minutes.

You can check for the seasonings and adjust according to your wish. Serve hot with rice.

You can also check my Afghani Chicken recipe to try a different cuisine. I would like to know about your feedback. You can find me on Instagram , Facebook and Pinterest too. For video recipe check the link below.