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Goan Fish Curry

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.

Servings: 4 people
Calories: 79 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Rub the fish steaks with ½ teaspoon each: salt and turmeric.
  2. Cover and marinate for 15 mins.
  3. Cut the onion into very small dice.
  4. In the meantime, prepare the masala paste.
  5. Grind the dry ingredients to as fine a powder as possible.
  6. Roughly chop the ginger and garlic, and add to the grinder along with 1 tablespoon of the diced onion.
  7. Add the desiccated coconut.
  8. Grind all to a smooth paste, adding a little lukewarm water in intervals.
  9. Remove to a bowl, rinse the grinder with some water, and reserve this water in a separate bowl.
  10. Select a pan that will accommodate the fish in a single layer.
  11. Heat the pan. Add the coconut oil (or vegetable oil).
  12. When the oil is hot, add the slit chili and stir fry to release its aroma, then add the diced onion.
  13. On medium heat, sauté the onion until it is transparent.
  14. Add the masala paste and stir-fry for 1 to 2 minutes to reduce the raw smell.
  15. Add the reserved masala water and stir to mix.
  16. Gradually add the rest of the water to get a thick runny curry consistency.
  17. Add the kokum or tamarind pulp and the salt. Stir to mix and keep flame on medium heat.
  18. Bring the curry to a simmer, then lower the heat and simmer for 5 to 7 minutes.
  19. 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.
  20. 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.
  21. 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.