Goan Fish Curry

Ingredients

• 4 whole dried red chilies
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon black peppercorns
• ½ teaspoon turmeric powder
• 6 whole garlic cloves
• 1 tablespoon fresh ginger
• ½ cup coconut
• ¼ cup water
• 2 tablespoons coconut oil
• 2 medium onions, sliced
• 2 medium tomatoes, diced
• 1.2 kg fish (halibut, kingfish, or mackerel)
• 1 can (400ml) coconut milk
• 1 tablespoon tamarind paste
• 1 teaspoon salt
• ¼ cup fresh cilantro

Instructions

1. 1

   Remove seeds from dried red chilies and soak them in warm water for 10 minutes.

2. 2

   Cut fish into 2-inch chunks and set aside.

3. 3

   Toast coriander seeds, cumin seeds, and black peppercorns in a dry skillet over medium heat for 1 minute until fragrant.

4. 4

   Combine toasted spices, drained chilies, turmeric, garlic, ginger, coconut, and water in a food processor.

5. 5

   Blend until smooth, adding more water if needed. Set paste aside.

6. 6

   Heat coconut oil in a large pot over medium heat and sauté sliced onions until golden, about 5 minutes.

7. 7

   Add curry paste and cook for 3 minutes, stirring constantly, until fragrant.

8. 8

   Add diced tomatoes and cook for 2 minutes until softened.

9. 9

   Pour in coconut milk and tamarind paste, stir well, and bring to a gentle simmer.

10. 10

    Add fish chunks and salt, then cook on low heat for 12-15 minutes until fish is cooked through and flakes easily.

11. 11

    Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Tools you’ll need

• food processor
• 12-inch skillet
• large pot (4-quart)
• wooden spoon
• cutting board
• knife
• measuring spoons
• measuring cups

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min