Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Goan Fish Curry

Chef SoundararajanThis recipe comes from Chef Soundararajan who is the Corporate Executive Chef of Club Mahindra, which has world-class resorts in various locations in India. Chef Soundararajan is involved in the overall planning, execution and overseeing of the Food and Beverage operation for the Group. In addition he is the founder General Secretary of the South India Culinary Association which was set up in 1998 as a professional body to enable culinary professionals to exchange culinary notes and to bring a closer bond between the culinary professionals.

"When you think of Goa (a region of India), think of fun, frolic and a lot of food and drinks.

Goan cuisine was a fusion food amalgamating Southern Indian and Mughul cuisine. A large environmental aspect came about through the interpretations of the Portugese in the mid Nineteenth century thus culminating in exotic dishes like Sorpotel, Calsidela, Caldeen, Caleiradg, Cafreal Vindatoo.

Goa's contribution to cuisine became a household name and you would not find a menu without Xacuti. This style of cooking is one of the finest gravy / masala combinations Goa has gifted to regional Indian cuisine".


500 gms Fish fillet
1 tsp Turmeric
1 tsp Salt
2 tsp Lemon Juice
3 Red Chillis
1 tsp Cumin seeds
1 tsp Coriander Seeds
1 tsp Black Pepper
6 cloves Garlic
1 inch piece Ginger
100 gms Grated Coconut
1 large Onion (chopped)
2 tbsp Vegetable Oil
2 tbsp Tamarind Juice
5 Kokkum or lime juice
3 Tomatoes
3 Green Chillis

  • Marinate the fish fillets with turmeric, salt and vinegar and leave aside for few hours
  • Grind the red chillis, cumin and pepper in to a fine powder and make a smooth paste of ginger, garlic and coconut.
  • Sauté the chopped onion in a pan until golden brown colour. Add the spices paste and cook for 10 minutes, gently pour in to a quarter of boiling water and simmer for 20 min.
  • Now put the fish into the liquid together with kokkum. Cook gently for 20 minitues.
  • Towards the end of cooking add the tomatoes and red chili.

Chef Soundararajan