Name: Goan Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Goan
Ingredients: 500 g fish steaks (pomfret or mackerel); 200 g grated coconut; 6 whole dried kashmiri chilies; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp turmeric powder; 1 tbsp tamarind pulp (or 3 pieces of kokum); 1 whole onion (chopped); 4 clove garlic; 1 tbsp ginger; 2 tbsp coconut oil; 200 ml water; salt (to taste)

Method

Soak the chilies

Soak the dried kashmiri chilies in warm water to soften.

10 min

Grind the masala

Blend the coconut, soaked chilies, coriander seeds, cumin, turmeric, garlic and ginger with a little water into a smooth paste.

3 min

Saute the onion

Heat the coconut oil in a pot and saute the onion until translucent.

5 min

Cook the masala

Add the ground masala paste and cook, stirring often, until the raw smell disappears and the oil separates.

Coconut paste sticks and catches easily — keep stirring and lower the heat if it spits.

6 min

Add the tamarind

Pour in the water and tamarind pulp or kokum and bring the curry to a simmer.

5 min

Simmer the fish

Slide the fish into the curry and simmer gently without stirring hard, until just cooked through.

Shake the pan gently instead of stirring, so the fish pieces don't break apart.

10 min

Rest and serve

Let the curry rest off the heat for a few minutes before serving with steamed rice.

5 min

Goan Fish Curry

Ingredients

Method

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