Goan Fish Curry | गोवा मच्छी करी | making Coconut milk at home | coconut curry Chef Ranveer Brar
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- GOAN FISH CURRY - This recipe took me back to my Goa days when we had this almost every other day at the Staff canteen.. Do try this and hope you find some interesting memories too :)
***********************
𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣
🔪Knives I use - amzn.to/41Z6eUg
🛒RB Store - www.amazon.in/...
📟Kitchen Appliances - bit.ly/Kitchen...
***********************
Let's help 𝘽𝙖𝙣𝙙𝙚𝙡 𝘾𝙝𝙚𝙚𝙨𝙚 get its GI Tag
𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 - change.org/GIT...
***********************
⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : goo.gl/UE2pmL
***********************
𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼: bit.ly/FishRec...
***********************
For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAnd...
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
***********************
GOAN FISH CURRY
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Paste
2 cups Fresh Coconut, scraped, नारियल
12 Dry Kashmiri red chillies, without seeds, सूखी कश्मीरी लाल मिर्च
12-15 Black peppercorns, काली मिर्च के दाने
1 tsp Turmeric powder, हल्दी पाउडर
Salt to taste, नमक स्वादअनुसार
1 small ball of Tamarind (without seed) इमली
1 ½ tbsp Coriander seeds, धनिये के बीज
1 tsp Cumin seeds, जीरा
½ cup Fresh Coconut water, नारियल का पानी
¼ cup Chilled water, ठंडा पानी
1 large Onion, slice, प्याज
1 inch Ginger, peeled, slice, अदरक
6 no Garlic cloves, लहसुन
For Coconut Milk
First Milking/ 1st Extract/ Thick Milk
1 ¼ cups fresh Coconut, scraped, नारियल
¼ cup Coconut water, नारियल का पानी
1 cup Chilled water, ठंडा पानी
For Coconut Milk
Second Milking/ 2nd Extract/ Thin Milk
Used Coconut scraped (from the 1 st extract)
1 cup Chilled water
For Fish Marination
4 Mackerel, (medium size), cleaned, slit, बांगड़ा मछली
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
For Curry
2-3 cups Water, पानी
2 cups Prepared Paste, तैयार किया हुआ पेस्ट
½ cup Coconut milk, (second extract/thin milk) नारियल का दूध
2-3 kokum, कोकम
2-3 Sichuan pepper, त्रिफला
Marinated Fish, मैरिनेटेड मछली
1 cup Coconut milk, (first extract/thick milk) नारियल का दूध
Salt to taste, नमक स्वादअनुसार
2-3 Kokum, कोकम
For Garnish
Coriander sprig, धनिया पत्ता
Note: if coconut water is not available then add 1 ¼ cup chilled water.
Process
For Paste
In a bowl, add scraped fresh coconut, dry kashmiri red chillies, black peppercorns.
Add turmeric powder, salt to taste, a small ball of tamarind, coriander seeds.
Add cumin seeds, coconut water and transfer it into a grinder jar.
Add onion, ginger, garlic and grind it into a smooth paste.
Keep it aside for further use.
For Coconut Milk
First Milking/ 1st Extract/ Thick Milk
In a bowl, add freshly scraped coconut, coconut water and transfer it into a grinder jar.
Add chilled water and blend on high till the coconut is ground well. (While taking 1st extract; if coconut water is not available then add 1 ¼ cup chilled water).
Strain in a muslin cloth or a fine sieve and collect the 1st extract in a bowl.
This is the thick coconut milk or the 1st extract. Keep aside for further use.
Second Milking/ 2nd Extract/ Thin Milk
Then collect and put back the coconut residue from the 1st extract into the blender.
Add chilled water and blend again.
Strain in a muslin cloth and collect 2nd extract in another bowl.
This is the thin coconut milk or the 2nd extract. Keep aside for further use.
For Fish Marination
On a plate, keep the cleaned Mackerel give it a slit, sprinkle salt to taste, and turmeric powder.
Mix well to coat the fish. Keep it aside for 10-15 minutes.
For Curry
Heat a kadai or a pot, add water, prepared paste and mix it well.
Cook on medium flame. Once it comes to a boil, add 2nd extract coconut milk and mix gently.
Add kokum, Sichuan pepper and stir well. Cook for 5-10 minutes on low flame.
Add the marinated fish and 1st extract coconut milk and stir well. Allow the fish to soak in all the masala.
Add salt to taste, kokum and stir it well.
Cook the fish till it's done well on low flame. Once done, transfer it to a serving platter.
Garnish with coriander sprig and serve hot with steamed red rice.
***********************
For more fantastic recipes, check out the Ranveer Brar App:
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAnd...
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
***********************
🌎 Follow Ranveer Brar on your favorite Social Media channels:
➡️ / ranveerbrar
➡️ / ranveer.brar
➡️ / ranveerbrar
#GoanFishcurry #Fishrecipe #Ranveerbrar
#bangdacurry #Mackerelcurry #गोवनफिशकरी #BANGDYACHEHOOMAN #konkanimacchicurry #macherjhol #ilish #fishrecipe #malvanifishcurry #GoanKodirecipe #Oilfreefishcurry #authenticgoanfishcurry
I am a Goan & i loved the way u said kalchi koddi...its really delicious to eat curry the next day with pav & cup of tea...Thanks Chef waitinv for more Goan recipes on ur channel😊
Bhai tum Kaha rahate ho main gauaseada main raheta hu
I am a Goan and have been preparing this typical curry for years. Still I watched this video and loved it coz Ranveer tells us everything which others don't tell. Lovely video and loads of info. God bless you.
Wow great.. kia me Chicken xachuti ki recipe k bare me jaan shakti hu
Chef it is good
N n
In 2008 in magazine i red ranbeer kapoor mom prepare his favrt goan fish curry. D recipe. I had been wishing fr that since 2008 from cabin. Usually im not fish lover. But this n othr few recipes.
I am so proud you covered this topic because I am a Saraswat Brahmin and Bangda Ambat or Hooman is a staple in my house. My dad always told us the history of Saraswat Brahmin from where we actually come from, he mentioned about Saraswati river which is now flowing underground and does not exist any more. So you brought back my old memories and it felt very much like home watching this video. I am glad to know that you know so much about a community that is not very prominent in India in terms of population. Also kalchi kodi is mind blowing because it is kalchi which means yesterday. You were very precise in explaining the minute difference between Saraswat and christian curry. Very nice. Thank you!!!
The queen of all curries, Goan Fish Curry. 😍
Thanks a lot for presenting this amazing fish recipe. I am one of your die-hard fans and would love to make a request. The two piece-de-resistances of Bengali cuisine centered around fish.
1) Chingri maacher malaikari prepared with Galda chingri with coconut milk just like today's recipe.(Just a note in some of our older families Kaju paste and pulped Kishmish is used for sweetening and thickening purposes).
2) Ilish maacher bhapa prepared by mustard paste and oil covering the fish before setting to steam. In this case of course the technique is the harder nut to crack not the associated ingredients so much. (Not focussing on the exorbitant rates of the Ilish maach itself).
Banaana zarur Ranveer paaji warna hum bolte hi rahenge "Ranveer aap to kuch batatey hi nahi".
Need 5k subscriber 😊😊
Beautiful narration, especially the bit “oh Ho aj bhi bangda” 😅. Ye Saraswat Brahmin khush hui video dekhke, great justice to Goa, GSB and bangda ❤️. Lots of love!
Dearest Chef,
Thank you so much for this video.. I am from Goa.. I liked the fact you spoke about kalchi kodi and the heavenly taste it acquires the next day. My fondest memory of visiting my grandma’s home during school summer vacation and having kalchi kodi with bread. They used to do it on the stone grinding everyday.
I like the fact how eveytime you explain so beautifully about every dish, it’s origin, cultural background..
Thank you again Chef 👨🍳
th-cam.com/video/MUawVO1yUeo/w-d-xo.html
Uzzo💥
Flaver of Gujarat
I love him
Hi Ranbir, Thank you so much. The description you gave about Hooman and kalchi kodi was awesome. Visit us if you come to Goa next time. Love all your recipes.
I am a goan u have done a fantastic job with the fish curry.
PERFECT.
I was waiting for this dish so long , just to use Tirphal(sichuan pepper). In my last visit from goa i purchased a packet of kokum and triphal from goan road side / high way stall setup by local / tribals . Thanks for sharing this video along with the science behind it.
Sirf video nahi dekha.. I feel like I meet the entire culture of Goa.
In goa we cut mackerel into small pieces, for example one we cut into 3-4 pieces and I just loved mackerel carry 😍,love for goa
I am a saraswat brahmin from Goa and coincidentally my mom has made bangda humman today. Really loved the video 😊
Thanks for this recipe 😊. Being a Bengali definitely I will give it a try.
Jab mene ye recipe dekhi tabh muzhe meri ajji ki bohot yadh ayi woh asi banghdha curry banathithi♥️♥️✌️love your recipe Ranveer sir
As a goan it is so exciting to watch you cook a goan dish🤩🤩
I'm a Goan and we are so obsessed with our fish curry (atleast I am) that I don't like the fish curry prepared in any other way🤪. Perfect recipe by you chef
As always, an excellent, precise and neat video with a bit of lesson about culture and history. Thank you 🙏🙏🙏
Ur talking is very sweet after all u r a Punjabi with very sweet tongue.. Goan curry looks very yummy n good.. I'm a goan old lady of 60 + n I was very happy with ur cooking n I always was ur cooking show from many many years God bless you n ur family
I'm from Goa And this is Just Perfect 🌴🌴🌴❤️💫😍
OMGGGGGG Chief gave me a Hearttttt😭😭❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️💫
Being a goan saraswat bhramin i really liked the way you used thick milk n thin milk which my granny used to cook for fish curry n called it aap Ros n dodo ros thick n thin. Now a days we find easy way out as we don't have much time . But really great ful to you to have cooked hooman the authentic way reminding me of my childhood days thank you so much chef
The best about you is , you show our food , our food culture , lots of stories behind the dishes . You are just amazing chef .❤️❤️❤️❤️
Hello chef ranveer...should i try this curry with other fish?
@@Sara-ep3kl no mam this maslas suit for that fish only , other fish give some other taste to Curry
Uman... Still made today... Makes specially good tasting curry with potatoes. Also uman made with mangoes as a superbly sweet dish. Do consider showcasing the same....
Chef im goan and every 2nd day i cook bangda kodi, but still looking at u eating even my mouth watered😂, thank u chef for amazing recipes
I know how to make fish curry and coconut curry at home but I always want to do things in the kitchen like our chef.... so, here I am to get more information from our dear chef.... ma sha Allah. May Allah protect him from evil (buri nazar)eye.
Being a goan and living away from goa is such agony. The only way to be close to it is through food.
And this video tookme virtually back to goa, so many precious memories associated with goan fish curry , thank u chef for this wonderful recipe. This xitthh kodi recipe is a total hit.
Yes "kalchi kodi always tastes superb" Well explained, which is 100 percent true. Thanku ranveer ji.
Hi chef,
I m from Goa and I am so proud to see u making goan fish curry. Finally someone has spoken about Goa's food rather than beach n all.. Thank you so much. I m a usual viewer of ur channel especially paneer butter masala.
What a coincidence, we just came back from GOA trip. Enjoyed all kind of Goan food. I am a true Goan and my Mom made all kind of different fish curries with "Ukda Chawal". I am already missing Goa. :( Had a great time. Thank you for making my mouth water...LOL. Lots of love from PDX.
Being a Goan this recipe brings a lot of nostalgia. Just wanted to tell you and your audience a few more nuaces of this recipe which I believe could be a part of one more or more videos for you. The Goan Curry which we eat here in Goa come in a variety of ways but a couple of dishes which I enjoyed the most were
1. Goan Fish curry with dried Mango seed and dry prawns.
2. Fish curry with raw mangoes and prawns
And finally, my last suggestion.
The Goan Fish curry with Kismur, Tambdi bhaji, Tisreo and Rice. Is the the ultimate feast you will remember for a lifetime
I love the smile and stare of communication...irreplaceable 👍🧑🍳
M a Goan saraswat and the recipe is just perfect. Just a tip, make tirfal's fine powder and add it in curry. So the taste and flavour also enhances especially for the bangda curry!
And if u r adding tirfal, then skip ginger/garlic. Let the tirfal do its magic❤
Right no mackrel curry without Tirfal
Yes triphala and kokum
That's a great tip
Yes a goan Mackerel Curry must have a triphal (schezwan pepper). And there will be no jeera , onion and garlic in it.
SARASWAT MURDABAD..
I am a goan. I make fish curry the same way.loved the video.
Chef Ranveer, Fantastic, just superb an absolute perfect Goan Mackerel Fish Curry. As a Goan feel great to see you working on a Goan Fish Curry. Regards and best wishes to you from GOA
Wow chef 😋😋its the perfect way of preparing the goan fish curry,,, when it becomes kalchi Kodi toh phir kalchi Kodi ki baat hi kuch aur hoti hai,,,😊😊
We goans are really honored with the respect given by you...thankyou soo much for such an lovely and amazingly amazed video...lots of love from goa
The best thing about you chef is that u give us sooo many new recepies which we hv never heard about ......loads of love to u ❤️❤️
Namaskar Ranveerji... I'm Saraswat native from Goa but brought up in Maharashtra ( now in US )... Thank you for sharing our beautiful recipe... There are couple of things I noticed that makes your recipe exactly what my mother/aunts cook at home.
1. At home GSBs always use "Kokum"
2. In masala mixture, along with other spices my mother always use "Teppal or Tirphal" ( not to be confused with Triphal )
You included these two things which shows your in-depth study about the recipe/culture/history of our food.
Hello fellow Californian, do u use canned coconut milk, our Indian grocery
store doesn't carry frozen freshly grated coconut, what's ur suggestion?
Thanks in advance for ur response & thank U Chef for the authentic recipe:)
@@sharmilaghosh2455 hi ... i have a coconut shredder bought from India so mostly use that one with raw coconut but I tried few tinned coconut milk but nothing worked better than "imperial dragon coconut milk" which you get it in any Chinese or Korean market... I bought it from Walmart... only thing is this milk is 1st milk ( what chef showed in his video ) so u will have to dilute a bit to use it...
( Tip - never buy coconut milk, mashroom etc from India bazaar ... always buy it from ranch market, or any other Asian ( Chinese, Japanese or Korean market .. you will have lot of options ) .. I'll try curry again and will upload video thanks
@@californianmarathi Thank U, I will follow ur tips & suggestions.
@@sharmilaghosh2455 I bought fresh grated Coconut on Amazon and it came frozen, I allowed it to defrost for a 15 mins and divided it /stored it in small ziplocs. I make Coconut chutney to go with my dosa and Idli and Goan Fish curry. I am a Bengali living in gorgeous Colorado Springs (it has snowed here so much:)
@@shamparice007 Hi Shampa, do you mind sharing the Amazon brand? Thanks for connecting & sharing:)
I am a saraswat n i felt so good hearing. Sarswat hooman n wat goes in making saraswat style curry.
I would love to try this out❤❤
Wow 1st time without oil or ghee recipe , show more this type of recipe
I’m a saraswat and not only Goans but those from karwar and the rest of konkan also eat fish (curry and fried) almost everyday. Very well explained especially the history of saraswats. The triphala added took it to a different level. Only thing is as you mentioned we don’t add garlic and add bedgi red chillers.
Also sol kadhi to go with it. Coconut milk with aamsul.
th-cam.com/video/MUawVO1yUeo/w-d-xo.html
agree.. also not tamrun but aamsul
I Love you Ranveer Sir for the way you teach each & every small - small points in all the recipes
For hummman we also add hing, and it is usually made with prawns😊 Thank you chef, you even pronounced it right!
Mouth watering fish curry with my favrt chef he always cook the hard receipy also with simple n cute smile u r great chef ji
Being Goan I know how it tastes😋😋 Goan food is authentic and the truth is that each Goan cannot live without fish curry 😂😂 Ranveer your way of cooking and explaining it is really impressive ❤️🥰
All u told is perfectly right iam a goan and I till the same things which u have told in this video I have worked with you in Goa taj fort aguada and I used to call u chef Ranveer Singh Mandela
I have been told multiple times that vegetarians can’t be chefs. My chef dream was crushed long back and was sent to US where I became an Auditor instead… Ab apko roz subah se raat tk Dekhti hu and I found a couple friends who are interested in being my taste testers for non-vegetarian dishes. Going to try and make Nihari after my exam in two weeks and for iski turn!! ♥️♥️♥️ cooking is therapeutic for me… makes me so calm!!
P.S. I have been watching your videos so much that now I also dream about you sometimes!! 🙈
सर आप बहोत अच्छे से समजाके बताते हे हर चीज को और खास करके फिश करी आप बनाते और खुद ही खाते हे सर हमारे मुमें पाणी आजाता हे
Fish Curry has a favourite place in our hearts specially when prepared by our Chef Ranveer.
Love your video chef RB,and also I break the challenge of 45 slices for Hasselback potato 😅 I did 48 slices.
Thank you. 🙇🏻
Thank you chef ranveer for showing goan fish curry ( गोंयची नुस्त्या कढी)..... M proud to be goan saraswat brahmin 😍🥰❤❤
Saraswat Brahmins who where puppets of Portuguese and grabbed land of lower caste Goans ..
@@rajmandrekar9166 when you don't know anything about us brahmins..... Plzz dont talk nonsense here
@@rajmandrekar9166 we brahmins have always helped poor lower caste people by allowing them to work on our farms n all..... But now what they did of our lands, i think it's not needed to tell u... U must be knowing if u r a goan
@@rajmandrekar9166 and I would like to tell I one more thing... This is a platform to learn about food and not to criticize different castes
@@sayugakenkre1374 your parents dint told you the truth. Because they don't won't their children to know that they are robbers and backstabbers. FYI whole Goa know what Saraswat Brahmins did to save their balls form Portuguese .
Today I made it with Pomfret fish for the lunch. Came out to be so yummy. Thank you Ranveer ji.
Me and my husband follow your recepies Chef, and must say we are impressed the way you described the Goan curry, ingredients and process, its 100% accurate, how about trying some more of our Goan recepies. Good going Chef👍
Khany sey ZAYADA pakany Ka Andaz 👌👌👌👌👌👌👌❤️
You have made us fall in love with cooking chef....❤️
Waah Chef . Tussi Best ho ji .
Beautiful Recipe, Beautifully explained, Beautifully presentation.🥰😍❤️
Very nice chef.
I am from Goa. My mom prepares delicious bangda( mackerel) curry. She doesn’t add any onion, ginger, garlic and jeera in it. It’s core unique taste element is ‘tirfal’.
Same here. We dont add garlic, ginger or jeera.
We make goan fish curry everyday except for Monday.. and in the most simplest way. We dont add coconut milk. We just grind the grated coconut with turmeric, tamarind, red chilly dried, coriander seeds. Thats it..
But I loved this receipe too.. Chef Ranveer explained well.. ♥️
My mom’s tip is to add ginger for mackerel and sardines while grinding coconut . Not garlic though. Rest agree with you
When you look at the ingredients to explain something it shows your love towards them. Huge respect for your dedication of making process, I think this is the only secret of such beautiful dish. 🙏
Chef the way you speak about culture during the recipe gives me goosebumps. I’m a Catholic Goan so it’s a bit different but I’m trying this way for sure!!!😍😍😍
Wow I'm hungry drulling can't belive it cant get fresh fish at this time of night ranveer u r amaizing cook and very lively person your way of explaining is amizing keep it up tkr from 🇬🇧
Chef I am Bengali and loved your Bengali fish curry, it's just like the one we make in our home daily and now so happy to get a new recipe to try and serve to my family ❤️... Thank you 🙏❤️
Need 5k subscriber 😊😊
Thank you Sir for this recipe, at last this recipe is made...
I am a Goan, every Sunday this curry is must in our home...
Sir, when you visit to Goa anytime then give a visit to Hotel Mardol in Verna(South Goa)...
Thank you so much Sir for this really delectable and delicious recipe. You are such an amazing person. I can watch you cook and hear you speak for hours on end. Your intelligence and volubility leaves me spellbound each and every time. You are simply impeccable in your art and a master storyteller. There is magic, politeness and humility in your voice, compassion in your eyes and your hands are undoubtedly magical. Your smile is so reassuring and beautiful. I am your biggest fan. Huge respect for your passion, your knowledge and for you as a person. You are really the best. Lots of love and respect and gratitude. Stay safe and healthy and forever happy
Yummy 🤤 the way you teach is best and you are really best and amazing chef
Macreal curry without tirfal is like goa without beaches but still chef great work 👍 I feel u have done some magic in this curry with alternate flavors 😀
Your style is splendor just seeing the way you taste the food you just made makes me hungry and my mouth water.happy cooking to you and to people watching just get on his band vagon. Happy cooking to all.
I am from goa only
धन्यवाद रणवीर नारियल का दुध निकालते समय गरम पाणी इस्तमाल नहीं करना चाहीये आज मालूम हुआ और क्यु वो भी। मेरे साथ एखादबार हुवा था very very thanks
Oh my god! The unbeatable combination of fish and coconut milk ❤️❤️❤️🤤🤤
Am so hungry even after having my dinner now 😋😋 thankyou so much Chef! You are the bestest,,bestest as always 💕💕🥰
I'm absolutely smitten with you skills Ranveer. I've started loving you... ❤
Tasty and perfect Goan fish curry with perfect History. Thank you
Aap great ho bhaiya 🥰🥰🙏🏼🙏🏼🙏🏼sadar parnam🙏🏼🙏🏼
Chef, your style of explaining is awesome...
Thank you so much for this recipe😊
Thank you ... with love from GOA ♥️ bangdyache human.
Also make Roshed bangdo one day..
Perfect ,being goan we use also Teerphale .But sometimes i use Tamrind instead of kokum.
Chef the way you eat...literally my mouth started watering 😋
I'm a Goan .... really loved to see that people are trying Goan recipes ... even I know to cook this curry it's the best in Goan the Christan people say for this curry i mean the paste (meere) love from Goa 🌴 mog asundi
Thank you , being from kashmir I didn’t know anything about Hooman.. all your recipes are amazing.
thank you chef, for showing sumthing of the goan cuisine ! better late than never 🥰
M from goa n it's human u made exactly the same love it
Got a💖 from my 💖 kidding tq😂
My mom follows your cooking , and because of your recipe , every weekend we have something new and tasty to eat :) thank you Ranveer Brar 😀
Thank you for Amazing recip we are fish lover
Dear Chef, I am Bengali and I love Goan fish curry! Loved your explanation and your passion for cooking reflects through and through.
Looking forward to many more recipes ☺
Awesome Video
God Bless You Ranveer Chef With Good Health, Good Welfare, Peace Of Mind And In All Your Journey
Awesome Recipe
When one falls in love with food A chef is born
hats off! perrrrfect!
I cook very tasty fish curry but still watching your receipe very carefully you give good information
I too relished 'king fish curry' while in Goa. A completely new taste but worthy of applause. Sir, could you please bring an episode on Meen Kozhambu, tamizh style fish curry. I have become a big fan of it by staying in Pondicherry.
Your communication skills 😍
#Faaroo 👌
#Food_making_skills😍💪
#Love_you_💖_paa_ji
Somthing we were missing whenever we make it at home...bcos of you i came to know it was coconut milk..Thank you chef👍🏼
Wah ! Sir 👌 sidha goa pahuncha diya 🏖️⛱️
This is priceless!
Superb, letting it cook was the answer. Such a well explained way . Thank you so very much. Had wonderful pomfret and your recipe , your instructions just delectable
Loved this recipe. Do Kerala style fish curry next!
Amazing Chef!! I'm a Goan and I thank you for promoting our cuisine.
Fish curry in Konkani is Humann.
This is Catholic recipe...we are now waiting for our Humann recipe. Thanks for the story being a Saraswat I wasn't aware of it.
@@priyaambe9979 SARASWAT MURDABAD,,, CATHOLIC MURDABAD
Sir apke muhh mein to pani aaraha tha fish curry banate wakt 😋😋😋😋😍
Rucch aayli, all Goans will say this 😍
This curry tastes great with sardine (taarli) also 😋😋😋
The similarly of Goan fish curry with Kerala style coconut based fish curry is interesting, except that in Kerala shallots are used instead of onion in most curries. Every household in Kerala has a manual coconut grater as well for that purpose.
The scraped coconut after milking process makes very good coconut vadas (or as we Bengalis call it, narkeler bora) my mother would make these vadas everytime she made fish curry with coconut. It's a delicious starter dish in Bengali cuisine.
I am a goan, and I love the way you explained everything, especially kalchi Kodi!❤️ Thanks for acknowledging our cuisine and culture!
Thanks for your healthy oil free dishesh . hope we will get more oil free healthy recipes 😋