The Tale of Two Tilapia Curries

There are two recipes for fish and shrimp that I make. Both have Goan/Konkani flavors but one is more Portuguese stew like with its tangy tomato-garlic flavors.


Ingredients for recipe 1:

Tilapia filets (any kind of fish works...even fish with bone is good)
Garlic pods and ginger grated
Chopped onions
Tomato paste/sauce/purée
Cilantro
Coriander powder, garam masala (optional), haldi

Ingredients for recipe 2: coconut milk, and if you like a Goan Sichuan pepper called "teerphal" (the latter is an acquired taste and should be used sparingly soaking in warm water and adding to the curry whole), tamarind or kokum.

1. In a shallow pan, heat oil, add chopped onions and let onions soften and turn translucent. 
2. Add tomato paste and grated ginger-garlic. 
3. Add the dry spices--haldi, coriander powder, red chili powder, garam masala only if you prefer it.
4. Add some water and let this sauce thicken. 
5. Add the fish filets and make sure you coat them with the sauce. 
6. Let fish cook, add cilantro and mix gently making sure the fish doesn't break apart. 
7. Simmer curry, add salt to taste. 

For recipe 2, follow the same procedure, except add coconut milk and tamarind/ kokum in place of tomato paste at step 2 and omit the cilantro at the end. 

Some important notes for making fish preparations: you can marinate the fish with salt, haldi (turmeric) and red chili or you can use them directly and in my opinion it does not seem to make much of a difference. Even frozen fish or shrimp can be added directly to the simmering sauce. When using frozen shrimp, make sure it is deshelled and deveined. Also since the frozen shrimp is precooked, add it to the simmering curry till it starts to look the slightest bit pink and then switch off the heat. Do not boil it because overcooked shrimp is rubbery. You want it to be juicy and plump. Do not cover the pan for cooking either the fish or the shrimp. Simmering works best so the heat should be on medium to medium low. For both recipes, the amount of turmeric and garlic are key towards complimenting and accentuating the flavor of the fish. These same recipes can be used with shrimp and you can add potatoes as well. Make sure that if you are adding potatoes, you cook the potatoes in the curry before you add the fish or shrimp. 

Serve hot with rice or roti. I also eat the recipe 1 stew with pav/ bread.