Goan Fish Curry
The recipe Goan Fish Curry is ready in about 15 minutes and is definitely It works well as a pricey main course.
Grind chilis, coconut, coriander, cumin, turmeric, garlic, and ginger in a spice grinder or blender until very smooth. Set aside.
Heat oil in a large heavy-bottomed lidded saucepan over high heat until shimmering.
Add the curry leaves and chillies and stir till they splutter and release their aroma, about 15 seconds. Reduce heat to medium.
Add the onion and cook, stirring occasionally, until softened but not browned, about 5 minutes.
Add the spice paste and keep stirring from time to time until it releases an aroma and the oil begins to float on top, about 5 minutes.
Add water, stir, close the lid and bring the curry to the boil. Once boiled, check seasoning and add salt if needed. Reduce heat to low and slide in the fish fillets until they are totally immersed in the curry.
Let the fish cook gently for 5 minutes without stirring.
Serve immediately with steamed white rice.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.
Rabble Pinot GrisLate morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.