Goan Fish Curry

Ingredients

• 500 grams Firm white fish fillets (Kingfish or Sea Bass)
• 1 cup Grated coconut
• 6 pieces Kashmiri dried red chilies
• 1 tablespoon Coriander seeds
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Tamarind paste
• 4 pieces Garlic cloves
• 1 medium Onion, finely chopped
• 2 pieces Green chilies, slit(optional)
• 200 ml Coconut milk
• 2 tablespoons Coconut oil

Instructions

1. 1

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

2. 2

   Clean the fish, cut into medium 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 prepared coconut spice paste to the pan and fry for 3-4 minutes on medium heat until fragrant.

5. 5

   Stir in the tamarind paste and add 1 cup of water to reach your desired curry consistency. Bring to a gentle simmer.

6. 6

   Add the fish pieces and slit green chilies. Cover and cook for 5-7 minutes until the fish is just cooked through.

7. 7

   Pour in the coconut milk, stir gently to avoid breaking the fish, and simmer for another 2 minutes. Do not boil vigorously after adding coconut milk.

8. 8

   Adjust salt to taste and serve hot with steamed basmati rice.