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– 500g fish (pomfret, kingfish, or mackerel), cleaned and cut – 2 tbsp oil (preferably coconut oil) – 1 medium onion, finely chopped – 1 cup coconut milk – 1 small ball of tamarind (or 1 tbsp tamarind paste) – Salt to taste For the Masala Paste: – 6–7 dried red chilies (preferably Kashmiri for color) – 1 tsp cumin seeds – 1 tsp coriander seeds – 1/2 tsp turmeric powder – 4 garlic cloves – 1/2 cup grated coconut – 1 small piece of ginger
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Ingredients:
Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze and extract the pulp. Set aside.
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Grind red chilies, cumin, coriander, turmeric, garlic, ginger, and grated coconut into a smooth paste using a little water.
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Heat oil in a pan. Add chopped onions and sauté till golden brown.
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Add the ground masala paste to the onions. Fry for 2–3 minutes until the raw smell disappears.
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Add coconut milk and about 1 cup water (adjust for consistency). Bring it to a gentle boil.
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Gently slide in the fish pieces. Cover and cook on low heat for 8–10 minutes, or until the fish is cooked through.
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Step 8: Final Touch
Season with salt, adjust spice or tang if needed, and let it rest for 5 minutes before serving.
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Enjoy the rich, tangy flavors of this Goan Fish Curry with a bowl of steamed rice, perfect for a comforting coastal meal that's both easy and satisfying.
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