Greetings Chef Varun, I am Edwin David and manage restaurant operations for Royal Caribbean Cruises and I am product of Taj. I have been in this industry for over 30 years and I have come across many chefs in my life. You are simply amazing. Your recipe's are superb, easy to understand by any common person and very easy to follow. You also explain it very well in a charming and practical manner. God bless you Chef. I will keep following you.
Sorry to say but v goan don't add garlic, ginger, pepper in curry v make nor the fish is left unclean the way shown in this video..... .. Please cross check well before placing a video... . 🙏
Hi Your recipe turned out to be really amazing!!!Tried it the third time today. It was perfect! You make it look very easy and explain so beautifully. Thank you again! Also,I needed to know if someone wants to add a little dash of oil beforing pouring the masala ,will the taste change completely?
Hi, I don’t think it would change the flavour but this masala need not be cooked or sautéed on oil as while boiling coconut with masala for 10min as said itself will release the oil and flavour
Hello Friend...😊!! This isn't our Goan Fish curry. I am Goan married to a Sikh. Also somebody has commented about adding curry leaves, thats the Kerala receipe. To be frank if you want to taste our Ambotik( Curry), please go to the small restaurants specially in the rural areas of Goa. There you will get the original Goan food which none of the 5stars or other tourist hotels cook. Please don't confidently say it's a Goan curry if you aren't sure off. I always cook pav bhaji as shown by you.
I tried this and it came out amazing. I would tell you to add salt to the curry after you add the fish, as you get a clearer idea after the salt from the fish also gets incorporated.
OMG I tried ur this dish exactly and it came out sooooo good I was remembering my mom while eating in to it. Thank u so much for bringing back such memories back to me. I am big fan of u Varun
Varun, I'm big fan of yours !! Your recipes are simple, yet taste awesome. I tried your mutton biryani recipe & trust me it was best biryani I have ever made. I have tried almost 20 different types of biryani recipes till now, but your's one was "The Best". Thx for making these lovely dishes.
I made this curry today. Sometimes I wonder if the chefs really give out full details of the recipe. For instance in this dish am curious how the coconut paste got that bright orange/yellow color. As per the video the only ingredient added which can give that color is dry red chillies but just that cannot give such color. I added 5 red chillies and the color formed was extremely light orange/whitish. I had to add two spoon of chilly powder which is not mentioned in the video to get the color shown here. So yeah
I made this yesterday and it tasted really good. Full of flavour, right amount of hotness and the gravy really well balanced. I just have one doubt, you didn't mention anything about oil, is this dish made totally without oil?! I couldn't take that risk, and assumed I've to cook the spice paste for at least 2-3 mins before pouring water. 😊 But I'm curious, do you make this dish without oil? Which would be very unique.
Goan traditional fish curry u have forgotten main ingredient that is triphala.... without that it's not done ... 5 corn of triphala u need to add while curry is boiling. ..
Hi I m Goan... Authentic curry recipe is this ,👉 fresh coconut , red round thin skinned chillies coriander seeds haldi powder small onion little bit of tamarind .. that's it grind the ingredients and make thin paste of it. Than take small onion chop finely take 1 tspn oil fry till brown add the paste and add promfret pcs and not whole fish boil it. Salt as per taste. Fish has to cut n marinate with salt fr 10 min thn wash n thn put in curry. Important thing is the red chillies which goan uses are small round one which is only available in goa or sawantwadi side not all parts of india.. that's the speciality of those chillies.. try and see the difference . The curry shown in video is not Goan curry... 👎
Hello Varun, I watch a lot of your recipes and love them because of their sheer practicality and simplicity. Always awed that such simple recipes can be so tasteful. Looking for a boneless fish curry recipe - my kids are not very good with handling the thorns, much as I like pomfret myself. Pls direct me to any boneless recipe you may have. Thanks.
Hi Chef Varun, I am Renuka, I tried this recipe, it is amazingly simple and easy to follow. The color of the masala didn't look like yours. Guess that would be the chillies difference. It was loved by everyone. Some friends came over and loved it. Thank you so much for this. Love the simplicity of the recipe.
Hi Varun thanks for the recipe. By the way marination is really required?. Can we cook small fishes like Sardine & Mackerel with this?. I mean without marination?. Thanks
Hi Varun love all your receipes the ones on Marathi Chanel also .Pls let me know if we can use vinegar instead of tamarind while grinding .& the quantity .Thanks 🙏🙏👍👌
I love your videos and have been following your recipes. Your recipes are easy and 8 out of 10 times it does turn out great. The other 2 times it is me who has messed up some where. I love eating chicken and am always on the look out for different ways to make them. Would you recommend substituting fish with chicken in this recipe? I like chicken curry with ground coconut.
Very easy and tasty recipes...i have done chicken tandoori last week and it was amazing. I like the way you cook and present. Much wishes to you. God bless you.
Hi varun lm a big fan of yours l m also a goan and l always try your receipes which r amazing to my mom and dad. They simply love it God bless u always
Everything was right until you decided not to saute the onions green chillies and tomato in the wok before u put in your curry paste.... which is essential for enhancing the flavour of fish curry. Nonetheless, job well done...!! kudos..
We Goans don't put adrak and lasun n paste. Ingredients are simple. Coconut, whole dhaniya, soaked red chilli, lime size tamarind ball kali miri only 3/4 Then grind. Saute onion fine chopped. Then saute the fish in that and then add some masala saute until it boils Then add remaining masala and get a boil And your fish curry is ready
Hi Varun this is absolutely not the way an authentic Goan fish curry ! Since I am a Goan we do not add the black pepper nor do we marinate the fish with turmeric nor do we add green chili to grind !
@@swapnilzagade4095 Look I never meant to criticize u or anyone... .. . Take 1/2 coconut, 8/10 small dry red chilli, few coriander seeds, pinch of turmeric, tamarind, (onion - not for Marcel, sardine fish.... .. . Grind above ingredients to fine paste.. . Take vessel add grinded paste n bring it to boil add cleaned fish, (slit green chilies - according to spicy requirement), salt to taste boil it for 5 mins on low flame add kokum let it cook for more 2 mins n ur fish curry is ready to serve.... . with boiled rice Try above mentioned authentic goan fish curry.... . U will get to know the difference... 😊
@@Mathew_8275 No u just need to add little tamarind or u can add 1 tomato while grinding + add 2/3 kokum while cooking just before 2/3 minutes u off the gas try it u will enjoy goan fish curry...... . with steam rice
