Goan Fish Curry
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Servings
4 people
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Calories
79 kcal
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Course
Main Course
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Cuisine
Indian
Goan Fish Curry
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Goan fish curry is a typical curry from Goa, in India. It's made with fish, tomato, and coconut milk, and traditionally served over white rice.
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Ingredients
- 20 oz. white fish steaks , fresh pollock, seabass, cod or coley
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 2 tablespoons coconut oil (or vegetable oil)
- 1 green chili , slit in half
- 1 medium onion
- 2 cups water (or more)
- 6 kokum (or 1 tablespoon tamarind pulp)
- ½ teaspoon salt , to taste
For masala paste
- 4 kashmiri chilies , to taste
- 1½ tablespoon coriander seeds
- ¾ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon peppercorns
- ½ teaspoon turmeric powder
- 1 1-inch / 2,5 cm piece fresh ginger
- 5 cloves garlic
- 1 tablespoon chopped onion
- 1 cup fresh desiccated coconut (or dry desiccated coconut soaked in ½ cup / 125 ml coconut milk)
Equipment
- Grinder
Instructions
- Rub the fish steaks with ½ teaspoon each: salt and turmeric.
- Cover and marinate for 15 mins.
- Cut the onion into very small dice.
- In the meantime, prepare the masala paste.
- Grind the dry ingredients to as fine a powder as possible.
- Roughly chop the ginger and garlic, and add to the grinder along with 1 tablespoon of the diced onion.
- Add the desiccated coconut.
- Grind all to a smooth paste, adding a little lukewarm water in intervals.
- Remove to a bowl, rinse the grinder with some water, and reserve this water in a separate bowl.
- Select a pan that will accommodate the fish in a single layer.
- Heat the pan. Add the coconut oil (or vegetable oil).
- When the oil is hot, add the slit chili and stir fry to release its aroma, then add the diced onion.
- On medium heat, sauté the onion until it is transparent.
- Add the masala paste and stir-fry for 1 to 2 minutes to reduce the raw smell.
- Add the reserved masala water and stir to mix.
- Gradually add the rest of the water to get a thick runny curry consistency.
- Add the kokum or tamarind pulp and the salt. Stir to mix and keep flame on medium heat.
- Bring the curry to a simmer, then lower the heat and simmer for 5 to 7 minutes.
- Add the fish steaks, arranging them in a single layer. The curry should be enough to barely cover them all. Adjust water if curry is too thick.
- Bring again to a simmer, and simmer without a lid for 7 to 8 minutes till the fish is tender and flaky. Shake the pan once or twice in between, but do not use a spoon to move the fish while it is cooking.
- Serve hot with rice.
Notes
- If Kashmiri chili is unavailable, use 1 tablespoon of a mild vibrant colored red chili powder, like Hungarian paprika chili or Spanish ñora chili powder.
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