Name: Goan Lady Fish Curry / Muddoshi Hooman
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tablespoon turmeric powder; 1/2 cup grated coconut; 2 - 3 Lady Fish/Silver whiting; 1/2 teaspoon turmeric powder; 1 teaspoon oil; 1 teaspoon salt; 1 marble sized ball of tamarind; 5 black peppercorns; 1/2 teaspoon coriander seeds; 1 radish; 4-5 dry red chilies / byadgi chilies / shepda; 1/2 tablespoon chili powder; 1/2 cup chopped onion

Fish Curry

What type of fish should I use for fish curry?

What are the key ingredients in fish curry?

Do I need to marinate the fish before cooking it in the curry?

Can I substitute the coconut milk with something else?

How can I make the curry thicker or thinner?

What is the best way to prevent the fish from falling apart in the curry?

How should I store the leftover fish curry?

The addition of different spices makes the lady fish curry spicy and tamarind makes it tangy. All the flavors blend well and hence this fish curry tastes awesome.

Fish

Mediterranean

Gluten Free

Lactose Free

Seasonings

gram

ground turmeric

Baking Additives

unsweetened shredded coconut

Seafood

fish

Oils

milliliter

cooking oil

salt

Fresh Fruit

tamarind

Black Peppercorns

coriander seed

Fresh Vegetables

radish

dried chile peppers

chili powder

diced onion

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Pantothenic acid (B5)

Vitamins

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Vitamin B6

Choline

Dietary Folate Equivalents

Total monounsaturated fatty acids

Iron

Magnesium

Phosphorus

Potassium

Cholesterol

Trans fatty acids

Lycopene

Sugar

Carbohydrates

Water

Protein

Dietary Fiber

Saturated Fat

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

This Goan-Style Spicy and Tangy Lady Fish Curry features a delicious blend of spices, including coriander seeds, black pepper, and red chilies, giving it plenty of heat and depth. The tangy tamarind flavor adds a perfect contrast, making this dish truly unique and irresistible.

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Thai Fish Curry is one of the quickest dinner recipes you’ll make. It requires almost no prep but delivers amazing flavor. Flaky cod is gently cooked in a vibrant sauce with flavors of red chilies, lime leaves, and coconut. Creamy coconut milk perfectly balances the spice of the sauce, which tastes best when absorbed by a bowl full of jasmine rice.

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A mix of seafood in a fragrant, flavorful and tangy coconut-red curry broth full of aromatics--warming and perfect for this November chill and a possible snow shower later this week! Seafood includes a mix of rockfish, shrimp, and squid. Feel free to replace with your favorite quick-cooking seafood such as clams, mussels, or another type of firm white fish.

Goan Lady Fish Curry / Muddoshi Hooman

Baking Goods

Meat & Seafood

Produce

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