Name: Goan Fish Curry
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g White Fish, Surmai (Kingfish) or Pomfret steaks; ½ cup Fresh Coconut, grated; 4 Dried Kashmiri Chilies, soaked in warm water; 1 tbsp Coriander Seeds; ½ tsp Ground Turmeric; 3 clove Garlic; 2 tbsp Tamarind Paste; ½ Onion, finely chopped; 1½ tbsp Coconut Oil; 1 tsp Salt

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

In a high-powered blender, combine the grated coconut, soaked red chillies, coriander seeds, turmeric, garlic, and tamarind pulp. Add a splash of water and process until it forms an exceptionally smooth, fine paste.
Heat the coconut oil in a pan or traditional clay pot over medium heat. Add the finely chopped onion and sauté patiently until softened and lightly pink.
Pour the freshly ground coconut masala into the pan. Rinse the blender with a little water and add that too, until the curry is the consistency you want.
Season with salt and bring the curry to a rolling boil. Reduce the heat and let it simmer actively for 5 minutes to cook out the raw spice flavors.
5 min
Slide the washed fish steaks gently into the simmering curry. Stir as little as possible from here on so the fish stays whole.
Cook on a medium-low flame for 5-7 minutes. Fish cooks very quickly, so watch it rather than the clock.
5–7 min
Remove from the heat entirely. Allow the pot to rest undisturbed for 10 minutes before serving so the fish thoroughly absorbs the tangy, spiced coconut broth.
10 min

How to tell it's done

The resulting curry should be a smooth, tangy, lightly thinned coconut broth holding flaky, tender, and perfectly intact pieces of fish.

Getting it right

Tip

Never over-boil seafood, as it rapidly turns tough and rubbery. Swirl the cooking vessel gently by its handles instead of using a spoon to prevent breaking the delicate steaks.

What to serve it with

Best with hot, freshly steamed white rice, or with earthy unpolished Goan red rice.

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