Goan-Style Coconut Cod Curry

Ingredients

• 1.5 lb, cut in 4 pieces cod fillets
• 6 soaked in hot water 15 minutes dried red chilies
• 3 stemmed fresh red chilies
• 6 garlic cloves
• 2 inch piece, chopped fresh ginger
• 3 chopped shallots
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 0.5 tsp black peppercorns
• 1 tsp ground turmeric
• 3 tbsp coconut oil
• 1 can (13.5 oz) coconut milk
• 2 tbsp tamarind paste
• 1 tbsp kokum or fresh lime juice
• 10 fresh curry leaves
• 2 cups basmati rice
• 3.5 cups water
• 1.5 tsp kosher salt
• 0.33 cup, chopped fresh cilantro

Instructions

1. 1

   Toast the coriander seeds, cumin seeds, and peppercorns in a dry skillet over medium heat until fragrant, 2 minutes. Cool slightly.

2. 2

   Blend the toasted spices, soaked dried chilies, fresh red chilies, garlic, ginger, shallots, and turmeric with a splash of water into a smooth paste.

3. 3

   Heat coconut oil in a wide pan over medium heat. Add the curry leaves and fry 30 seconds, then add the spice paste and cook, stirring, until darkened and the oil separates, 8-10 minutes.

4. 4

   Pour in the coconut milk and 0.5 cup water, add the tamarind paste and salt, and simmer gently 10 minutes to develop the sauce.

5. 5

   Season the cod with salt. Nestle the pieces into the simmering sauce, cover, and poach gently until the fish flakes easily, 8-10 minutes.

6. 6

   Meanwhile, cook the basmati rice with the water: bring to a boil, cover, reduce to low 12 minutes, rest 10 minutes, fluff.

7. 7

   Stir the kokum or lime juice into the curry, taste, and adjust salt. Serve the curry over rice, scattered with cilantro.