A tasty, traditional Goan fish curry without oil! Do check it out. Full written recipe: veenapatwardhan.com/pat-a-cake/2023/02/03/authenticeasygoanfishcurryrecipe/
You're most welcome, Alita. Tamarind and kokum are both souring agents. And if the curry gets enough sourness from the tamarind, there's no need to add any kokum. Only if your curry is not sour enough, to raise the sourness a bit, you could throw in some kokum skins. Also, some curries need very little sourness. That's when you could go with just kokum skins. And tempdam (I think that's what those dried black berries used in Goan fish curries are called ) are usually used in bangda curries because their taste goes well with the taste of mackerel (bangda).
Hi Shireen! Thanks for your appreciation. About adding cinnamon, no, you don't need to add it for a basic Goan fish curry. But you need to include it in any Goan Jeerem Meerem curry. Here's the link to that recipe: ruclips.net/video/ewd_tUPXTIQ/видео.html Do check it out.
You could use the same quantity of desiccated coconut, Khursheed. (The volume of coconut is not so critical in this recipe.) Just soak it in around 1/2 cup of hot water first for around 1/2 an hour. Then grind it with the other ingredients mentioned along with any excess water in the desiccated coconut.
You're so welcome, Amelia. And thanks for your appreciation. As for your requests, unfortunately, I don't have a good parra recipe yet, but my recent video on prawn masala is very close to the rechado prawns recipe. Do check it out. Here's the link: ruclips.net/video/gJ0VZdVUO8E/видео.html
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A tasty, traditional Goan fish curry without oil! Do check it out. Full written recipe: veenapatwardhan.com/pat-a-cake/2023/02/03/authenticeasygoanfishcurryrecipe/
My favourite goan pomlet fishdelicious curry
Thanks for your appreciation, Angeline.
Very simple and easy recipe
Thank you, Sara, for appreciating my video.
Thanks dear for this lovely easy recipe...gonna try this with mackerel.
.....God bless your hands and your heart.
You're so welcome, Lee. Thanks for the appreciation and deciding to give my recipe a shot. God bless!
Wow, mam. You make such excellent videos.
Thanks a lot, Daya, for your appreciation.
Nistemchi Koddi, Mmmmmmm!! 🥇❤️🙏🏽
Yes, Felix! Thank you so much for your appreciation.
Thanks Veena the receipe was amazing
You're most welcome, Sherry. And thank you for appreciating my work.
Curry sounds good n tasty 🙏thanks a lot
You're most welcome, Louisa. And thanks fr the appreciation.
Very tasty goan fish curry try it we eat everyday my home my favorite too if remains we eat with bread .
Thank you so much for your appreciation, Angeline.
Thank you for sharing this recipe. Amazing fish curry!!!
My pleasure, Rahul. And thanks for the appreciation.
Veena you are the BEST in Goan recipes. God bless
Aw... that's so kind of you, Barbara. And thanks for your appreciation and good wishes. God bless you and yours too!
Yummy
Thank you, Jessica, for your appreciation.
Picked up some good tips!!
Glad you found the video useful, Christine.
This fish curry looks so tempting. Must try it out.
Thank you, Aamani, for appreciating my video, and deciding to try out my recipe.
Semilear to caldine mrs venna great ricepe looks great must be tastey.
Amazing! No oil at all 😊
Thank you, Ola Shoyeb, for your appreciation.
Very nice 👌👌
Thanks a lot for your appreciation, Martha.
Liked your gone pimfret curry would love to see more seafood Recepies
Thank you so much, Ashok, for your appreciation. And yes, you can certainly look forward to more seafood recipes on my channel. So stay tuned!
Excellent fish curry
Thank you so much, Dulcina, for your appreciation.
Very nice recipe and well presented also.
Thank you so much for appreciating my video.
😊❤️🤤🤤🤤
Thanks for your love and appreciation, Robin.
These look absolutely wonderful recipes 👍💐❤️👌
Many thanks for your appreciation.
The curry turned out really good. Thank you so much.
You're most welcome, Dev. Glad to know your curry turned out great.
You explain so well, and the fish curry is looking delicious.
Thanks a lot for your appreciation.
Miss my mummy she used to make it exactly the way you made it! 😋 Thanks for taking me down memory lane! I will make it for sure! 🤗
You're welcome, Tereza. Glad my video brought back memories of your beloved mummy. And thanks for deciding to try out my recipe.
Looks delicious n yummy
Thanks, Lorna, for the appreciation.
Looking soooo yummy. Thanks Veena mam.
You're so welcome, Arpita. And thank you for the appreciation.
You make this look so easy. Will surely make this curry.
Thank you so much, Shambhavi, for deciding to give my recipe a shot.
Reminds me of the way my mother makes it
Thanks a lot, Ronita, for getting in touch. And so glad my video reminded you of your dear mother.
I am a vegetarian. Never eat any non veg dish not even egg ..but looking to ur recipe..my mouth started watering..seems to be quite tasty...
It is very tasty, Suvarna. Thanks for appreciating my video even though you're a strict vegetarian!
Hi,thanks for the tasty recipe....do you ever add triphal and kokum in it?
You're most welcome, Alita. Tamarind and kokum are both souring agents. And if the curry gets enough sourness from the tamarind, there's no need to add any kokum. Only if your curry is not sour enough, to raise the sourness a bit, you could throw in some kokum skins. Also, some curries need very little sourness. That's when you could go with just kokum skins. And tempdam (I think that's what those dried black berries used in Goan fish curries are called ) are usually used in bangda curries because their taste goes well with the taste of mackerel (bangda).
Thank you for your response ❤
@@alitadsouza288 , you're most welcome.
Hallo mam..that looks yum... I have a query ..don't you add cinnamon?
Hi Shireen! Thanks for your appreciation. About adding cinnamon, no, you don't need to add it for a basic Goan fish curry. But you need to include it in any Goan Jeerem Meerem curry. Here's the link to that recipe: ruclips.net/video/ewd_tUPXTIQ/видео.html Do check it out.
I know this is sacrilege....but can dessicated coconut be used?in case no coconut in the house?If so ,how much? Thk u🙏
You could use the same quantity of desiccated coconut, Khursheed. (The volume of coconut is not so critical in this recipe.) Just soak it in around 1/2 cup of hot water first for around 1/2 an hour. Then grind it with the other ingredients mentioned along with any excess water in the desiccated coconut.
Lovely. What about Para and Reshad and Saurav. Pl share with me. Thank you. Will appreciate. 👍👍
You're so welcome, Amelia. And thanks for your appreciation. As for your requests, unfortunately, I don't have a good parra recipe yet, but my recent video on prawn masala is very close to the rechado prawns recipe. Do check it out. Here's the link: ruclips.net/video/gJ0VZdVUO8E/видео.html
I would like to have Saurac recipe Veena. I have not come across the right one as yet. God bless. Thx. 🙏🙏l will check the prawns recipe as you said.
@@Amelia-zb8iw , Sorac curry is already on my list of requested videos and I'll surely upload it sometime in the future. Can't say exactly when.
Instead of tamarind, we can add tomatoes?
Yes, you can, Upasana.
This fish curry looks so tempting. Must try it out.
Thank you, Ujwal, for your appreciation and for deciding to try out my recipe.
Delicious
Thank you, Libby, for your kind appreciation.