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A vibrant orange Goan Style Fish Curry in a clay pot served with steamed white rice

Goan Style Fish Curry

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 500 grams Kingfish or Pomfret steaks
  • 1 cup freshly grated coconut
  • 6 dried Kashmiri red chilies
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 4 cloves garli c
  • 1 inch piece ginger
  • 1 teaspoon turmeric powder
  • 1 small ball of tamarind, soaked in warm water
  • 1 medium onion , thinly sliced
  • 2 green chilies , slit lengthwise
  • 1 tablespoon coconut oil
  • 1 teaspoon sal t
  • 1.5 cups wate r

Method
 

  1. Marinate the fish pieces with half a teaspoon of turmeric and salt, then set aside for 15 minutes.
  2. In a blender, combine the grated coconut, dried red chilies, coriander seeds, cumin seeds, garlic, ginger, and the soaked tamarind with its pulp.
  3. Process into a smooth, fine paste using a little water if necessary.
  4. Heat coconut oil in a deep pan or clay pot over medium heat.
  5. Add the sliced onions and sauté until translucent.
  6. Stir in the ground coconut paste and sauté for 2-3 minutes until the raw aroma dissipates.
  7. Add water to reach the desired curry consistency and bring the mixture to a gentle boil.
  8. Add the marinated fish and slit green chilies to the pan.
  9. Simmer on low heat for 5 to 7 minutes until the fish is fully cooked and the flavors are integrated.
  10. Adjust salt to taste and serve hot with steamed rice.