Fish Curry (Goan Style)

Ingredients

• 500 g Kingfish or Sea Bass fillets
• 1 cup Grated Coconut
• 6 pieces Dried Red Chilies
• 1 tbsp Coriander Seeds
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste
• 4 pieces Garlic Cloves
• 1 medium Onion, finely chopped
• 2 pieces Green Chilies, slit
• 200 ml Coconut Milk
• 2 tbsp Coconut Oil
• to taste Salt

Instructions

1. 1

   Grind the grated coconut, dried red chilies, coriander seeds, turmeric, garlic, and tamarind with a little water into a very smooth, fine paste.

2. 2

   Clean the fish, cut into medium-sized chunks, and lightly salt them. Set aside.

3. 3

   Heat coconut oil in a deep pan or clay pot. Add the chopped onions and sauté until translucent.

4. 4

   Add the slit green chilies and the ground spice paste. Sauté for 3-4 minutes until the raw aroma disappears.

5. 5

   Stir in the coconut milk and a cup of water. Bring the gravy to a gentle simmer.

6. 6

   Carefully slide the fish pieces into the simmering curry. Do not stir vigorously to avoid breaking the fish.

7. 7

   Cook on medium-low heat for 8-10 minutes until the fish is cooked through and the oil starts to separate on top.

8. 8

   Adjust salt and tamarind if necessary. Serve hot with steamed basmati rice.