Goan Fish Curry

Ingredients

• Pomfret or Kingfish: 500g, cut into steaks
• Grated Coconut: 1 cup
• Dried Red Chilies: 5-6 (Kashmiri or Bedgi)
• Coriander Seeds: 1 tbsp
• Cumin Seeds: 1 tsp
• Peppercorns: 1/2 tsp
• Turmeric Powder: 1 tsp
• Tamarind: small lime-sized ball, soaked
• Onion: 1, finely chopped
• Garlic: 3-4 cloves
• Green Chilies: 2, slit
• Coconut Oil: 2 tbsp
• Salt: to taste

Instructions

1. 1

   Grind the grated coconut, red chilies, coriander seeds, cumin seeds, peppercorns, turmeric, and garlic with a little water to a very smooth paste.

2. 2

   Extract thick juice from the soaked tamarind.

3. 3

   Heat coconut oil in a pan. Add the chopped onion and sauté until translucent.

4. 4

   Add the ground masala paste and fry for 5-7 minutes until the raw smell disappears and oil starts to separate.

5. 5

   Add the tamarind juice and about 2 cups of water. Add salt and bring the gravy to a boil.

6. 6

   Gently slide in the fish pieces and the slit green chilies.

7. 7

   Simmer for 8-10 minutes or until the fish is cooked through. Do not overcook.

8. 8

   Check for seasoning and adjust if necessary.

9. 9

   Serve hot with Goan rice (ukda tandul).