Goan Fish Curry – Testing Saveur Recipe

Every region thinks that their cooking is the best. Despite being Bengali, I concede yesterday’s Saveur recipe of the day of Goan Fish Curry was…… excellent. Two things make it both satisfyingly hearty yet bright in flavor.

  • The recipe promised vinegar to be the magic ingredient. It was. I was skeptical about the coconut milk and vinegar combination. Now I want to add vinegar to everything!
  • The second trick that I’ll use in other fish dishes is marinating the fish in lemon juice and salt for a half an hour before cooking. It starts the cooking process and makes the fish taste fresh and “less fishy.”

I used catfish, instead of cod. Had about pound and a half instead of two. And, may have added more vinegar than the recipe called for.

Here is the recipe. Try it.





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