Tags
Basmati Rice, Coconut, Corriander, Fish Curry, Goan, Green Curry, Green Masala Paste, Haddock, Hot, Milk, Naan, Onion, Panaji, Panjim, Sumari
As previously mentioned Ian was delighted with tonight’s choice and where the finger landed.
Curry, Indian curry, has to be one of Ian’s favourites. I too like it very much now, but until I left home in 1983 had never had a curry of any description.
Panaji is one of India’s most relaxed capitals it is also one of the smallest and is still known world wide by its former name Panjim which originates from Portugal. It is situated on a Peninsula over looking the “Mandovi River”. Here cruise boats can be found, floating casinos, which all reflect in the water.
A beautiful Church stands prominently over the city centre, with a tree lined avenue boarders the river. The capital also features many “arty boutiques,”amazing colonial buildings, quaint “old – school” bookshops, mixed with modern shopping malls and fabulous back street bars. However, in the mix of narrow little streets there can be found a fascinating Latin Quarter, that is truly amazing, and I quote
“Nowhere is the Portuguese influence felt more strongly than here, where the late afternoon sun lights up yellow houses with purple doors, and around each corner you’ll find restored ochre-coloured mansions with terracotta-tiled roofs, wrought iron balconies and arched oyster-shell windows”
Panaji is the place to be for enjoying the quietness and peace of a siesta, walking, eating amazingly well and meeting up with the real Goan people. (Whilst researching and writing this I could feel myself tempted to book a trip…)
Food found in Panaji is all about Goan cuisine, which provides for different tastes, which vary from western fundamentals to beautiful authentic Goan food. This could be dishes like fish curry and steamed/boiled rice to vegetarian options like khatkhatem, mushroom tondak and foogath, among others.
Nearly all Goan dishes are mixed with different aromatic herbs and spices, chilli, coconut (milk)turmeric, cumin to name a few… familiar dishes like Pork Vindaloo can be found in Goa along with vegetable stews that have a mix of sweet and powerful flavours.
After passing various alternatives to my husband during the day, which consisted of Goan Fish Curry, Goan Mackerel Croquetas, Spicy Beef and capsicum Stir Fry or Green Fish Curry he opted for the Green Fish Curry. It appears that Goans love their curry and is a must in all homes and they rarely go with out it. Most people are under the impression that the curries are hot and also they only eat red curries, but this isn’t the case. They love green curry too. Curries are cooked in a mud pot but in the absence of that we will just use our usual pan….The recipe we used is linked in this blog and also on the web links and Bibliography page.
In the absence of fresh King Fish (Sumari) Ian chose good quality haddock…seasoned as the recipe suggests, waiting to be added to the Green Masala paste..
Sauté the onions then add the Masala paste
If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.
We struggled to find thick coconut milk but we added creamed coconut as shown here beginning to melt…
This dinner was all served with – again Basmati rice – (need some vegetables soon – wonder where tomorrow will lead), sprinkled with coriander leaves and Ian decide we needed some Naan bread.
Family Verdict: Amazing , tasty , gorgeous dinner…Easy to prepare and cook and maybe just not enough of it, although I am told it was a kilo of fish used… The smells as I arrived home were exquisite and this would be something we would cook again.
We really underestimate fish and there are a lot of countries out there that eat fish more than us Brits do…. I love fish and would eat in a restaurant without question, but at home ?? Our journey is seeing us eat it more or certainly look at recipes that involve fish routinely……
Tomorrow we are off to “Prince Edward Islands”….. Oooh err lets go and investigate.
