Goan Fish Curry in Less Than 30 Minutes

A minimal ingredients list and hasty prep and cook time make this an essential recipe for fish and Indian food fanatics. The resulting gravy is thin, like broth, so serve the curry with a spoon for sipping and drowning steamed rice in the piquant sauce. Like most Goan cuisine, formed by early Portuguese settlers and based around their preferred sour/salty/hot flavors of red wine vinegar, mustard, green chilies etc., adjust seasonings to accommodate your own tastes. For example, if the slight bitter notes from the mustard powder overwhelm you, doctor the sauce with up to 1 tablespoon of brown sugar.

Mix 2 T. mustard powder with 2 T. water in a small bowl or teacup. Heat 2 T. ghee (or vegetable oil) in a non-stick skillet over medium heat. Once the ghee or oil is hot, add 1 large onion (thinly sliced) and the mustard powder. Cook for 5-8 minutes, until the onions are very soft. Watch for burning of the mustard powder and if needed, add a few drops of water during the cooking process.

Add 2 1/2 cups water or fish stock along with 4 cloves of garlic (minced), 1 t. salt, 1 t. turmeric powder, 4 hot green chilies (sliced) and about 3 T. slivered or minced ginger. Bring to a boil and add 1 1/2 or 2 lbs. of any firm, white-flesh fish. (Cafe Drake HRV uses wild, line-caught cod.)

Immediately reduce heat to a low simmer and cook until the fish is opaque. When the fish is done, remove the skillet from heat and stir in 2-4 t. lime juice. Adjust salt if needed and serve very hot. A garnish isn't really needed but some slivered scallions and chopped cilantro leaves add a pleasant freshness.


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