Master The Art Of Making Goan Fish Curry At Home

Goan Fish Curry is a flavorful, coconut-based dish featuring a blend of roasted spices, tamarind, and fresh fish. It is cooked with a rich, aromatic curry paste and garnished with fresh coriander, making it a perfect accompaniment to rice or bread.

Goan Fish Curry is a flavorful dish made with a rich, aromatic coconut-based paste. To prepare, first roast coriander and cumin seeds, then grind them with coconut, dried red chilies, turmeric, onion, garlic, and ginger into a smooth paste. Saut finely chopped onions and tomatoes in oil, then add the curry paste and cook until the oil separates. Incorporate tamarind water or paste and coconut milk, bringing it to a simmer. Gently add fish pieces and cook until tender. Adjust seasoning as needed, garnish with fresh coriander, and serve with rice or Indian bread.

Ingredients:

For the Curry Paste:

1 cup grated coconut (fresh or desiccated)
2 tablespoons coriander seeds
1 teaspoon cumin seeds
6-8 dried red chilies (soaked in warm water)
1 tablespoon turmeric powder
1 small onion, chopped
4 cloves garlic
1-inch piece of ginger, chopped

For the Curry:

500 grams fish (pomfret, kingfish, or any firm white fish), cut into pieces
2 tablespoons oil (coconut or vegetable)
1 large onion, finely chopped
2 tomatoes, chopped
1-2 green chilies, slit (optional, for extra heat)
1 cup tamarind water or 2 tablespoons tamarind paste
1 cup coconut milk
Salt to taste
Fresh coriander leaves for garnish

Instructions:

1. Prepare the Curry Paste:

In a dry pan, roast coriander seeds and cumin seeds until fragrant. Set aside.
Grind the roasted seeds, dried red chilies, grated coconut, turmeric powder, chopped onion, garlic, and ginger into a smooth paste using a little water.

2. Cook the Base:

Heat oil in a large pan over medium heat.
Add finely chopped onions and cook until translucent and golden brown.
Stir in the chopped tomatoes and cook until they break down and become mushy.

3. Add the Curry Paste:

Add the prepared curry paste to the pan with the onions and tomatoes. Cook for 5-7 minutes, stirring frequently, until the oil starts to separate from the paste.

4. Simmer the Curry:

Add tamarind water or tamarind paste and mix well. Allow it to cook for a couple of minutes.
Pour in the coconut milk and bring the mixture to a simmer.

5. Add Fish:

Gently add the fish pieces to the simmering curry. Cook for 8-10 minutes or until the fish is cooked through and tender. Be careful not to overcook the fish.

6. Adjust Seasoning: