Humann (हुमण) (Goan fish curry)

Name: Humann (हुमण) (Goan fish curry)
Cuisine: Asian, Indian
Ingredients: 1 cup fresh grated coconut; 4-6 dried red chilies (adjust to your spice preference, you can use Kashmiri chilies for milder heat); 1 small piece of tamarind (about the size of a small marble); 1 tsp coriander seeds; 1/2 tsp cumin seeds; 5-6 garlic cloves; A small piece of ginger (about 1 inch); 1/2 tsp turmeric powder; 500 grams (about 1 pound) fish (pomfret, kingfish, or any firm white fish); 1 medium onion, finely chopped; 1 tomato, finely chopped; 2-3 green chilies, slit; 1 sprig of curry leaves; 1/2 tsp mustard seeds; 2-3 tbsp vegetable oil; Salt to taste; Water, as needed; 3-4 Sichuan pepper

12 steps

"Humann" or "हुमण" is a traditional Goan dish from India. It's often pronounced as "Hooman" and is a flavorful and spicy curry made with coconut, fish, or shrimp. The dish typically includes ingredients like grated coconut, red chilies, tamarind, and various spices, which are ground into a paste to create the base for the curry. The fish or shrimp is then cooked in this aromatic and spicy coconut sauce, resulting in a delicious Goan seafood curry

Updated at: Thu, 05 Dec 2024 19:40:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories306.2 kcal (15%)

Total Fat18.3 g (26%)

Carbs13.4 g (5%)

Sugars4.7 g (5%)

Protein25.6 g (51%)

Sodium402.9 mg (20%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupcoconut

fresh grated

4dried red chilies

adjust to your spice preference, you can use Kashmiri chilies for milder heat

1 piecetamarind

small, about the size of a small marble

1 tspcoriander seeds

½ tspturmeric powder

1 poundfish

pomfret, kingfish, or any firm white fish

1onion

medium, finely chopped

1 sprigcurry leaves

½ tspmustard seeds

2 Tbspvegetable oil

Instructions

Step 1

Clean and wash the fish, and cut it into desired pieces. You can use boneless or bone-in fish according to your preference.

Step 2

Soak the dried red chilies in warm water for about 15-20 minutes to soften them. Remove the seeds if you want a milder curry.

Step 3

In a blender, combine the grated coconut, soaked red chilies, tamarind, coriander seeds, cumin seeds, garlic, ginger, and turmeric powder. Grind into a smooth paste, adding a little water as needed. This paste is the base of your curry.

Step 4

Heat oil in a pan or pot. Add mustard seeds and let them splutter. Add curry leaves and green chilies.

Step 5

Add the finely chopped onions and sauté until they turn soft and translucent.

Step 6

Add the chopped tomatoes and cook until they turn mushy.

Step 7

Add the coconut paste and cook for a few minutes, stirring frequently. You'll notice the oil separating from the paste.

Step 8

Add about 1-1.5 cups of water, or as needed to achieve your desired curry consistency. Season with salt.

Step 9

Let the curry come to a gentle boil, then reduce the heat to low and add the fish pieces.

Step 10

Simmer the curry on low heat for about 7-10 minutes, or until the fish is cooked through and the curry thickens.

Step 11

Taste and adjust the seasoning as needed. If you like it spicier, you can add more green chilies.

Step 12

Once the fish is cooked and the curry has reached your desired consistency, remove from heat.

Notes

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