From Goa, a tropical paradise on the south west coast of India, where palm trees dot the landscape and seafood is in abundance, comes this flavorful and succulent fish stew. Goa was ruled by the Portuguese for many years, it remained a Portuguese territory till 1961 when it was annexed back to India. The Portuguese influences are still evident all over Goa from the architecture, to the religion, from the language and dress to the cuisine. Goans even have Portuguese last names as a result. Typically the Goan curries are made with fresh coconut, and an array of spices blended with vinegar, which gives some of the curries that distinctive tangy taste. Mostly every Goan (that’s what the the locals are referred to), has a fondness for fresh fish. This particular dish does not have the vinegar, but rather tamarind to render the tangy taste. I’ve used mussels, salmon, and prawns in this recipe, but you can use any fish you have on hand. I do think the addition of mussels give this curry a nice contrast against that bright yellow, don’t you?
Goan curried fish stew
- 1 1/2 pounds salmon, cut into 1-inch pieces
- 1 lb shrimp, shells removed and deveined
- 1 lb mussels
- 1/4 cup lemon juice (from about 1 lemon)
- 1 1/4 teaspoons salt
- 2 cloves garlic, smashed
- 4 teaspoons chopped fresh ginger
- 1 cup canned unsweetened coconut milk
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh-ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne
- 3 tablespoons cooking oil
- 1 onion, chopped
- 1 tomato, chopped
- 4 jalapeño peppers, seeds and ribs removed, minced
- 3/4 cup water
- Tamarind to taste
- In a glass or stainless-steel container, combine the salmon, prawns, lemon juice, and 1/2 teaspoon of salt. Let marinate at least 10 minutes.
- In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
- In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapeños, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
- Add the salmon and prawns and 1 tablespoon of the marinade. Add the mussels. Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes. Add tamarind for the tangy taste right at the end.
I served this succulent seafood stew over a bowl of basmati rice. The spiciness and creaminess of this dish had us going back for seconds and thirds 🙂 I hope you will try my traditional Goan seafood stew, definitely a lip-smacking dish you’re sure to enjoy.