Goan Fish Curry
Tender white fish in a spicy coconut sauce with a tangy hit of tamarind — a signature dish of the Goan coast.
Ingredients
- white fish600 g
- coconut flesh100 g
- coconut milk200 ml
- onion1 pcs
- garlic4 cloves
- ginger20 g
- dried red chili peppers6 pcs
- green chili pepper2 pcs
- coriander seeds2 tbsp
- cumin1 tsp
- turmeric0.5 tsp
- tamarind paste1 tbsp
- vinegar1 tbsp
- oil2 tbsp
- water350 ml
- salt1 to taste
- fresh cilantro3 stalks
Instructions
Clean the white fish, pat dry and cut into portion-sized pieces. Rub with salt and turmeric and set aside for 10 minutes.
In a blender, blitz the coconut flesh, dried red chilies, coriander seeds, cumin, garlic, ginger and 100 ml water into a smooth spice paste.
Heat oil in a deep, heavy-bottomed pan. Add the green chili and onion and sauté for 3–4 minutes, until the onion turns translucent.
Add the spice paste, stir well and cook over low heat for 5 minutes, until the raw spice smell fades.
Pour in the remaining water, cover and simmer the sauce for 5 minutes.
Gently lower the fish pieces into the sauce, cover and cook for 6–8 minutes until done, turning once. Add the tamarind paste and vinegar, stirring carefully so as not to break up the fish.
Pour in the coconut milk, heat through for 2–3 minutes without letting it boil hard, remove from the heat and sprinkle with fresh cilantro.
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