Goan Fish Curry with Coconut Milk
A vibrant and aromatic Goan fish curry made with fresh coconut milk, tamarind, and traditional spices, delivering a rich and tangy flavor that perfectly complements the fresh fish.
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Ingredients
- 600 gramsfirm white fish fillets (such as kingfish, pomfret, or cod)
cut into 2-inch pieces
- 1 cupfresh grated coconut or store-bought grated coconut
- 2 tablespoonstamarind pulp
soaked in warm water and strained
- 3 tablespoonsvegetable oil
- 1 teaspoonmustard seeds
- 1 teaspoonfenugreek seeds
- 10 leavescurry leaves
- 1 mediumonion
finely chopped
- 2 mediumgreen chili
slit lengthwise
- 2 tablespoonsginger-garlic paste
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 2 teaspoonscoriander powder
- 1 ½ teaspoonssalt
adjust to taste
- 2 cupswater
- 1 cupcoconut milk
fresh or canned
Instructions
Prepare the tamarind water by soaking tamarind pulp in 1/4 cup warm water for 10 minutes, then strain to extract the juice. Set aside.
If using fresh coconut, grind the grated coconut with 1/2 cup water to a smooth paste and strain; if using store-bought, soak and grind similarly.
Heat vegetable oil in a deep pan or wok over medium heat. Add mustard seeds and fenugreek seeds and let them splutter.
Add curry leaves, finely chopped onion, and slit green chilies. Sauté until the onions turn translucent and lightly golden, about 5-7 minutes.
Add ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.
Stir in red chili powder, turmeric powder, coriander powder, and salt. Cook the spices on low heat for 2 minutes, stirring continuously to avoid burning.
Add the ground coconut paste to the pan and mix well. Cook for 5 minutes on medium-low heat, stirring occasionally.
Pour in the tamarind water and 2 cups of regular water. Bring the mixture to a gentle simmer.
Add the fish pieces gently into the curry. Cover and cook for 10-12 minutes, until the fish is cooked through and tender.
Lower the heat and stir in the coconut milk. Heat gently without boiling for another 5 minutes to allow flavors to meld.
Adjust salt and spice levels if needed. Remove from heat.
