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Goan Fish Curry
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Ingredients
0 of 16 gathered
Step by step
Method
4 steps
- 1
Blend ½ cup grated fresh or frozen coconut (or ⅓ cup unsweetened dried coconut + 2–3 tablespoons warm water), 4–6 dried red chiles (seeded if you want milder), 1 teaspoon cumin seeds, and a pinch of salt with just enough water to make a smooth, thick paste. It should smell chile-coconut and look like a thick pesto.
- 2
Heat 2 tablespoons oil in a wide pan over medium heat. Fry 1 large finely sliced onion until golden, 8–10 minutes. Add 2–3 chopped medium tomatoes and ½ teaspoon turmeric; cook about 3 minutes until saucy. Stir in the coconut-chile paste and 8–10 curry leaves. Cook 3–5 minutes, stirring, until the oil starts to separate at the edges and the raw coconut smell fades.
- 3
Add 1–2 slit green chiles, 2–3 tablespoons tamarind juice (or 1–2 teaspoons tamarind paste dissolved in warm water), salt to taste, and about 1 cup water. Bring to a gentle boil; adjust so the gravy is pourable but not watery — it should coat a spoon lightly.
- 4
Nestle in 1¼–1½ lb firm white fish fillets cut into chunks. Simmer on low about 5 minutes until the fish is just opaque and flakes easily — don't stir hard or it breaks apart. Taste for salt, heat, and tang. Serve hot with rice. You want flaky fish in a tangy, chile-coconut Goan gravy — not dry fish or a thin watery broth.