Goan Fish Curry

Goan Fish Curry is a traditional coastal Indian dish hailing from Goa, renowned for its vibrant flavors and aromatic spices. This curry showcases a luscious coconut-based gravy infused with a medley of spices like turmeric, coriander, and red chili, creating a tangy and mildly spicy sauce. Cooked with chunks of flavorful fish, such as kingfish or snapper, this curry delivers a harmonious blend of tanginess from tamarind or kokum, richness from coconut, and a burst of coastal flavors, offering a delightful culinary journey from India’s southwest shores.

Here’s a detailed recipe for you:

Ingredients:

• 500 grams fish (use any firm-fleshed fish like kingfish, snapper, or cod), cut into pieces
• 1 cup grated coconut (fresh or desiccated)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit lengthwise
• 4-5 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1/2 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• A pinch of fenugreek seeds (methi)
• 2-3 sprigs of curry leaves
• Tamarind paste or tamarind soaked in water (size of a small lime)
• 2 tablespoons oil (preferably coconut oil for authenticity)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Masala Paste:
   • In a blender, grind the grated coconut, chopped onion, tomatoes, green chilies, garlic, ginger, turmeric powder, red chili powder, coriander powder, and a little water to form a smooth paste. Set aside.
2. Prepare the Tamarind Extract:
   • Soak the tamarind in warm water for a few minutes. Squeeze it well to extract the pulp, discarding the solids. Set aside.
3. Cooking the Curry:
   • Heat oil in a pan or kadai over medium heat.
   • Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
   • Add curry leaves and sauté for a few seconds.
4. Add Masala Paste:
   • Lower the heat and carefully add the ground masala paste to the pan.
   • Cook the masala paste on low-medium heat, stirring occasionally until the raw smell disappears and the oil starts separating from the sides. This may take around 8-10 minutes.
5. Add Tamarind Extract:
   • Pour in the tamarind extract and mix well. Let it simmer for a couple of minutes.
6. Add Fish:
   • Gently place the fish pieces into the simmering curry. Be careful not to break them.
   • Add salt to taste. Cover and cook on low heat for about 8-10 minutes or until the fish is cooked through and absorbs the flavors of the curry.
7. Adjust Consistency and Seasoning:
   • If the curry is too thick, add a little water to achieve the desired consistency. Taste and adjust the seasoning if needed.
8. Garnish and Serve:
   • Once the fish is cooked, turn off the heat. Garnish with fresh coriander leaves.
   • Let it sit for a few minutes to allow the flavors to meld together before serving.
9. Serve Hot:
   • Serve the Goan Fish Curry hot with steamed rice or crusty bread to soak up the delicious flavors of the curry.

Enjoy this aromatic and tangy Goan Fish Curry, a perfect blend of spices and coconut that beautifully complements the fish!