Tangy Coconut Fish Curry — Goan Fish Curry
A coastal Goan curry of flaky white fish in a tangy coconut-tamarind gravy, layered with curry leaves and Kashmiri chilli.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 10 minutes. Mix 3 tsp Kashmiri chilli powder, 2 tsp ground coriander, 1 tsp cumin, remaining 0.5 tsp turmeric, and 2 tsp tamarind paste with 4 tbsp water into a thick paste. Finely chop onions and tomatoes, mince ginger-garlic paste, slit green chillies lengthways.
Bloom
Heat 3 tbsp oil in a heavy skillet over medium heat. Add 16 curry leaves, let crackle 10 seconds until fragrant. Add chopped onions, cook 5–6 minutes stirring, until soft and lightly golden.
Build 1
Add ginger-garlic paste and green chillies, cook 1 minute on medium until raw smell fades. Stir in spice paste, cook 3 minutes on medium-low, stirring constantly, until oil beads at edges and masala darkens.
Build 2
Add chopped tomatoes and remaining 0.5 tsp salt, cook 3 minutes on medium-low until tomatoes break down into the gravy. Pour in 1 1/4 cup coconut milk and 100ml hot water, bring to a gentle simmer.
Simmer
Slide fish into gravy in a single layer, cover, simmer 6–7 minutes on low until fish flakes easily and internal temp reaches 145°F (63°C). Gravy should be glossy. Rest 2 minutes off heat.
Plate
Transfer curry to bowls, garnish with 2 tbsp fresh coriander. Serve with steamed rice, lime pickle, and roasted papad alongside.
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