Goan Fish Curry

Method

1. 1

   Marinate fish: Cut 600g firm fish (kingfish or pomfret) into thick steaks. Mix with 1 tsp turmeric, 1 tsp red chilli powder and salt. Marinate for 20 minutes.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut, 1 tbsp coriander seeds, 4 dried red Kashmiri chillies, 1 tsp cumin seeds, 6 garlic cloves and 1 tsp tamarind paste with half cup water to a very smooth paste.

3. 3

   Fry fish lightly: Heat 2 tbsp oil in a pan. Lightly fry the marinated fish for 2 minutes per side on medium heat until lightly golden. Remove and set aside. Do not fully cook.

4. 4

   Heat oil for curry: In the same pan, add 1 tbsp oil. Add 1 sliced onion and cook for 8 minutes until golden.

5. 5

   Add coconut masala: Add the blended coconut paste to the cooked onion. Fry on medium heat for 8-10 minutes, stirring constantly until oil separates.

6. 6

   Add water: Add 1.5 cups water and mix well. Bring the curry to a gentle boil.

7. 7

   Add kokum: Add 4-5 pieces of kokum (or 1 tsp tamarind paste if kokum unavailable). This gives the Goan curry its characteristic sourness.

8. 8

   Season: Add salt to taste. The curry should be bright orange-red and slightly tangy. Simmer for 5 minutes.

9. 9

   Add fried fish: Gently slide the fried fish steaks into the simmering curry. Do not stir — just spoon the curry over the fish.

10. 10

    Simmer and serve: Cook on low heat for 8 minutes. The fish will finish cooking in the curry. Serve with steamed white rice or Goan bread (pao).