Goan Fish Curry
Goan Fish Curry is a coconut milk-based curry with fish, spices, and tamarind, simmered to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fish (cut into pieces) | 800 | Grams |
| Coconut Milk (whole milk based) | 400 | Milliliters |
| Onion (finely chopped) | 2 | Count |
| Tomato (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Tamarind Paste (soaked in warm water) | 2 | Tbsp |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Curry Leaves (fresh) | 10 | Count |
| Water | 250 | Milliliters |
Instructions
- Heat oil in a pan and add chopped onions. Sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until they soften.
- Mix in coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 2 minutes.
- Add coconut milk and water, stir well, and bring to a simmer.
- Add tamarind paste and salt. Mix well and let it simmer for 5 minutes.
- Gently add the fish pieces and curry leaves. Cook for 10-12 minutes until the fish is cooked through.
- Taste and adjust seasoning if necessary. Serve hot with rice.
Prep
- Soak tamarind paste in warm water for 15 minutes before starting.
Kitchen equipment
GraterBlender