Thursday, February 2, 2012

Goan fish curry with sichuan pepper(teppal or thriphal in hindi)

I just love goan cuisine whether its sannas or goan pork curry or its fish curry it has its own flavor  and  very unique by other cuisines.Goan fish curry is similar to our  mangalorean fish curry.This curry can be prepared with any fish.I have used coconut oil to give that extra punch.Normally in goa people have it with red boiled which is a great combo.

Fish(any variety)-1/2kg
red kashmiri  chilly-10
coriander seed-2tsp
Teppal(thripal or sichuan pepper)5-6
ginger-small piece(optional)
green chilly-4-5 (slited)
tamarind-1(marble sized ball)
onion-2small chopped or sliced
coconut or any other oil-1tbsp


  • clean and cut the fish into small cubes or slices(depending on the fish)
  • Marinate the fish with salt and green chilly.
  • Grind coconut, red chillies coriander  seed,jeera(cumin),garlic,ginger and tamarind to a smooth paste.
  • In a sauce pan add coconut oil and fry onion till its turns to light pink color.Now add masala paste and teppal and bring to boil.
  • now add the marinated fish and cook till 10min or till done.
  • Serve hot with boiled rice.



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