Fish Jeere Meere

The Fish Jeere Meere is usaully prepared as a semi curry with not much Liquid. Its usually served as a side dish along with Rice (In Goan Konkani Language would be called as Tonnak). A Spicy and Tangy Curry.

This dish is quite easy to prepare and usually most Goan homes have a five spice mix called the Jeere Meere Spice Mix just like the Chinese Five spice mix. This five spice Mix has Turmeric, Cinnamon sticks, Cumin, Black Pepper and Cloves. The name of the spice mix comes from the Cumin (Jeere) and Meere (Black Pepper), its a dry spice mix and usually prepared and stored in bottles or air tight containers for future use.

In Goan Hindu cooking there is a similar named Curry (Khadi) but this is not the same as the dish im presenting now, its usually similar to what Goan Catholic prepare as Red Curry. Both the Masalas go with the same name because of the two main ingredients Jeere and Meere but are totally different curries, both are good curries to enjoy with Rice.

The Spice Mix has these 5 spices ground to fine dry paste and in equal measures except cloves (Needs to be half of the pepper portion).

1. Turmeric

2. Cinnamon

3. Cummin
4. Black Pepper
5. Cloves

Ground the spices and store in a air tight container. You can prepare a small batch or a large batch based on your requirement. Ensure to thoroughly dry the spices in sun to ensure a good mix that last longer.

The Curry Preparation.

Marinate fish of choice in Salt (best fish is Sardines, Mullets (Shevte), King Fish, Pomfret or Sea Bass). In this recipe I have used Sea Bass (as called Dorade in European countries). Goes really well in this Jeere Meere recipe.

In a pan fry one finely chopped onion till translucent or golden in Oil and add finely chopped 3 large green chilies (Medium Spice), Fry for a minute and then add chopped tomatoes and continue to fry the mixture. Now add a 2 tsp of ginger Garlic paste and mix thoroughly.

In a small bowl add tamarind in water and let it soften 1/2 cup of water.

Now add at least 4 kokum skins (Kokum Sola) and some 1/2 tsp of turmeric. Mix well, at this stage you should have a thick sauce of spice mixture. To this add 2 tsp of Jeere Meere spice and stir to mix everything. Once mixed add to this half of the tamarind water (after you have mashed the din water). Finally to prepare the sauce ass a tsp of brown sugar and mix well.

Let this sauce come to a boil and then add the Fish marinated in Salt to the thick sauce. Ensure that you lightly place the fish on top of the sauce and do not mix, let it cook with the heat by covering the lid and turning the heat to very low for about 8 minutes.

Turn the fish at this time once to ensure both sides are cooked. If the sauce is too thick add additional tamarind water and let it sizzle for a minute until the oils starting floating on the top and that is when you know the Jeere Meere fish curry is ready.

Garnish with Coriander and Serve with Rice. Enjoy!!!


Note: If you do not have either Kokum or Tamrind. White or Balsamic Vinegar should be a good substitute as savouring agent.