Indian
Goan Fish Curry
Tender fish simmers gently in a coconut, tamarind, curry leaf, and Kashmiri chile masala with bright coastal acidity.
4 servings · 35 minutes prep · 25 minutes cook
Ingredients
Fish
- 1 1/2 lb firm white fish, cut into 2-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp ground turmeric, divided
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 1 cup coconut milk
- 1 cup water
- 1 tbsp tamarind concentrate
- 2 green chiles, slit
- 8 curry leaves
Masala Paste
- 1 cup grated fresh or frozen coconut
- 6 dried Kashmiri chiles, stemmed and seeded
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- 4 garlic cloves
- 1-inch piece fresh ginger
- 1/2 tsp kosher salt
Directions
Method
- Season the firm white fish with half of the kosher salt and half of the turmeric. Rest for 10 minutes.
- Blend the grated coconut, Kashmiri chiles, coriander seeds, cumin seeds, black peppercorns, garlic, fresh ginger, and final kosher salt with 1/2 cup of the water until very smooth.
- Heat the coconut oil in a saucepan. Add the yellow onion and cook until softened, 5-6 minutes.
- Add the masala paste and cook, stirring often, until fragrant and slightly thickened, 4-5 minutes.
- Add the coconut milk, remaining water, tamarind concentrate, green chiles, curry leaves, and remaining turmeric. Simmer gently for 8 minutes, then add salt or tamarind in small increments until the curry is savory and gently tart, without a raw or sharply sour finish.
- Add the fish and simmer gently until just opaque, beginning to flake, and {{temperature:145°F}} at the thickest point, 4-6 minutes. Rest off heat for 5 minutes before serving.
