How to make it
7 steps. Take it one step at a time.
Combine the grated coconut, dried red chilies, cumin seeds, coriander seeds
In a blender, combine the grated coconut, dried red chilies, cumin seeds, coriander seeds, garlic, ginger, and the soaked tamarind (with its water). Grind into a very smooth, thick paste, adding a little extra water if necessary.
Clean the fish pieces and rub them
Clean the fish pieces and rub them with turmeric powder and a pinch of salt. Set aside for 10 minutes.
10 minHeat coconut oil
Heat coconut oil in a deep pan or clay pot. Add the chopped onions and green chilies. Sauté until the onions become soft and translucent.
5 minAdd the ground coconut spice paste
Add the ground coconut spice paste to the pan. Cook on medium heat for 2-3 minutes until the raw smell of the spices disappears.
3 minPour in 1 cup of water
Pour in 1 cup of water to adjust the gravy consistency. Bring the mixture to a gentle boil.
Carefully slide the fish pieces
Carefully slide the fish pieces into the bubbling curry. Season with more salt if needed. Cover and simmer for 5-8 minutes or until the fish is cooked through and flaky.
8 minServe hot Goan fish curry
Serve hot Goan fish curry with steamed white rice or poi (Goan bread).
A little kitchen wisdom
Use Kingfish, Pomfret, or Sea Bass for the best results. The tamarind provides the essential Goan tanginess, so do not skip it.
