By Saina
Humann (हुमण) (Goan fish curry)
"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: Sun, 05 Nov 2023 12:38:56 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
3
Low
Nutrition per serving
Calories306.1 kcal (15%)
Total Fat18.3 g (26%)
Carbs13.3 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 tspcumin seeds
5garlic cloves
ginger
small
½ tspturmeric powder
1 poundfish
pomfret, kingfish, or any firm white fish
1onion
medium, finely chopped
1tomato
finely chopped
2green chilies
slit
1 sprigcurry leaves
½ tspmustard seeds
2 Tbspvegetable oil
salt
to taste
water
as needed
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.
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