Fish Curry

During the monsoons when fresh fish is scarce, most fish loving Goans resort to dry fish. Fish is dried during the summer and sold in markets all year round. "Purumeta Fest", which translates to a feast held to sell preserved foods, takes place just before the monsoons so that people can prepare for the fish-less rains. Here is another fish curry recipe made with dry mackerels.

This recipes combines rich Indian spices to create a delicious fish curry to be served with rice.

A Hindu Goan way of making fish curry with one of my absolutely favorite fish, Pomfret. The fish can be replaced with Kingfish as well.

A traditional bengali preparation of Parshe Mach with coriander leaves

This is one of my own creation inspired by a Sri-lankan curry I tried at a restaurant.

Fish cooked in a thick gravy of onion, ginger, garlic, tomato and curd giving an authentic Bengali flavor

We use tilapia for this recipe to make a simple Goan fish curry. Please note you can replace the tilapia with any other fish like Mackreal, pomfret, kingfish etc

This recipe uses fresh water fish like Aar, katla or rohu cooked in authentic Bengali mustard gravy.

Bengali Parshe fish cooked in delicious Bengali favorite mustard gravy.

Yummy, Spicy and hot ambotik with rice is awesome.. you will be licking your fingers and taking second(maybe third) helpings