Goan Fish Curry

INGREDIENTS

• 500g fish (kingfish or any firm fish, cut into pieces)
• 1 large onion, finely chopped
• 2 medium tomatoes, chopped
• 2 tbsp tamarind pulp (or lemon juice as a substitute)
• 1 tsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 cup coconut milk (fresh or canned)
• 2-3 dried red chilies (for tempering)
• 1 sprig curry leaves
• 1 tbsp jaggery or sugar (optional, for sweetness)
• 2 tbsp coconut oil (or any vegetable oil)
• 1/2 tsp salt (or to taste)
• Fresh coriander leaves for garnish

Recipe

Step 1: Prepare the Masala Paste

- In a blender, combine red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and tamarind pulp.

- Add a little water to make a smooth paste.

Step 2: Cook the Base

- Heat coconut oil in a deep pan over medium heat. Add the dried red chilies and curry leaves.

- Let them splutter for a few seconds to release their aroma.

- Add chopped onions and sauté them until they turn golden brown.

- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.

Step 3: Add Tomatoes and Cook

- Add chopped tomatoes to the pan and cook until they become soft and mushy, about 5 minutes.

- Stir in the prepared masala paste and cook for 3-4 minutes, allowing the spices to blend and the oil to separate from the mixture.

Step 4: Add Coconut Milk

- Pour in the coconut milk and 1 cup of water. Stir well to combine, and bring the curry to a gentle boil.

- Add salt to taste and jaggery (optional) for a balanced sweetness and tanginess.

Step 5: Cook the Fish

- Gently add the fish pieces into the curry and cook on low heat for about 8-10 minutes or until the fish is cooked through and tender.

- Be careful not to stir too much, as the fish pieces may break.

Step 6: Final Touch

- Once the fish is cooked, remove from heat and garnish with fresh coriander leaves.

Step 7: Serve

- Serve the Goan fish curry with steamed rice or bread like pav or chapati.

Bonus Tip:

- You can add a little more coconut milk or water if you prefer a thinner curry.