Soya in Goanese Curry
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 64638 times
I bet even the goans would not have tried making their traditional fish curry with soya instead! and it tastes just fabulous. Cooking the onions on an open flame gives it a semi-charred taste which is very unique. Moreover, straining the tomatoes after cooking them imparts a good texture and flavour to this dish.
- Heat 1 teaspoon of soya oil in a kadhai, add the cinnamon, poppy seeds, cloves, peppercorns, coriander seeds and red chillies and sauté on a medium flame for 2 to 3 minutes or till the flavour releases. Remove and keep aside to cool.
- In the same pan, heat the remaining 2 teaspoons of soya oil, add the coconut and sauté for 2 minutes while stirring continuously. Remove and keep aside to cool.
- Pierce a fork or a skewer in the onion and roast it on the medium flame till it turns black. Scrape off the outer skin and keep aside.
- Combine together all the above ingredients, garlic and ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.
- Combine the tomatoes with 1½ cups of water and cook till they turn soft. Remove and keep aside to cool.
- When cool, blend in a mixer till smooth.
- Pass through a sieve to get a clear liquid. Keep aside.
- Heat the soya oil in a kadhai, add the soya chunks and sauté for a while.
- Add the prepared paste, tomato liquid, green peas and salt, mix well and cook for another 5 to 7 minutes.
- Serve hot garnished with coriander.
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