Goan Fish Curry

RecipenKitchen Recipe 40 min · Serves 4 · Indian

Why make it A tangy, coconut-based fish curry with red chillies, tamarind and a gentle heat. It comes together in under 40 minutes and is best with steamed rice.

You’ll need

Serves 4 600 g firm white fish steaks (such as surmai, rohu or sea b… ½ tsp turmeric powder, divided 1 tsp salt, plus more to taste 1 cup freshly grated coconut or desiccated coconut soaked i… 6 dried Kashmiri red chillies, stems removed 1 tbsp coriander seeds 1 tsp cumin seeds 5 black peppercorns + 8 more in the full recipe

1 Step 1 of 9 Pat the fish dry and rub it with 1/4 tsp turmeric and 1/2 tsp salt. Set aside in the fridge while you make the masala.

2 Step 2 of 9 Toast the dried chillies, coriander seeds, cumin and peppercorns in a dry pan over medium heat until fragrant and slightly darker, about 1 to 2 minutes. Tip onto a plate to cool.

3 Step 3 of 9 Blend the toasted spices with the coconut, garlic, tamarind and 1/2 cup of the warm water to a smooth, fine paste. Add a splash more water if the blender struggles.

4 Step 4 of 9 Heat the oil in a wide pan over medium heat. Fry the onion with a pinch of salt for 6 to 7 minutes, until soft and light golden.

5 Step 5 of 9 Add the tomatoes and remaining 1/4 tsp turmeric. Cook for 4 to 5 minutes, mashing with the spoon, until the tomatoes break down and the oil begins to separate at the edges. The last 4 steps are in the full recipe.

Cook’s tip Use firm fish steaks on the bone if you can; they hold their shape and add flavour to the gravy.

Goan Fish Curry

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