Goan Fish Curry (India)

Goan Fish Curry is a flavorful and tangy dish that originates from the coastal state of Goa in India. It’s made with freshly caught fish, coconut, and a blend of spices that give it a unique, rich taste. The curry has a distinctive yellow-orange hue from turmeric and red chilies, and its tang comes from tamarind or kokum (a souring agent native to Goa). This dish is typically served with steamed rice and is a staple in Goan households.

Ingredients:

• Fish: 500g (any firm white fish like pomfret, kingfish, mackerel, or tilapia)

• Coconut Milk: 1 cup (or freshly grated coconut)

• Onions: 1 medium, finely chopped

• Tomato: 1 medium, chopped

• Garlic: 4-5 cloves

• Ginger: 1-inch piece

• Green Chilies: 2, slit lengthwise

• Tamarind Paste: 1 tablespoon (or 2-3 dried kokum pieces)

• Turmeric Powder: ½ teaspoon

• Red Chili Powder: 1 teaspoon

• Coriander Powder: 1 teaspoon

• Cumin Seeds: ½ teaspoon

• Mustard Seeds: ½ teaspoon

• Fresh Coriander Leaves: for garnish

• Oil: 2 tablespoons

• Salt: to taste

• Water: as needed

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Spice Paste:

• Dried Red Chilies: 4-5 (soaked in warm water for 15 minutes)

• Coriander Seeds: 1 tablespoon

• Cumin Seeds: 1 teaspoon

• Peppercorns: 6-7

• Garlic Cloves: 3

• Grated Coconut: ½ cup (if using fresh coconut instead of coconut milk)

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Instructions:

Step 1: Prepare the Spice Paste

1. In a blender, add the soaked dried red chilies, coriander seeds, cumin seeds, peppercorns, garlic, and grated coconut (if using).
2. Add a little water and blend into a smooth paste. Set this aside.

Step 2: Sauté the Aromatics

1. Heat oil in a pan and add mustard seeds and cumin seeds. Once they begin to splutter, add the chopped onions and sauté until they turn golden brown.
2. Add the chopped tomatoes and cook until they become soft and mushy.

Step 3: Cook the Curry

1. Add the ground spice paste, turmeric powder, red chili powder, and coriander powder to the pan.
2. Stir and cook the paste for 5-7 minutes until the oil begins to separate from the masala (spice mixture).

Step 4: Add the Fish

1. Add the fish pieces, green chilies, and salt. Stir gently to coat the fish with the masala.
2. Add the coconut milk (or 1 cup of water if using fresh coconut) and tamarind paste (or kokum).
3. Let the curry simmer on medium heat for about 10-15 minutes, or until the fish is cooked through.

Step 5: Final Touches

1. Adjust the consistency of the curry by adding more water if necessary.
2. Garnish with freshly chopped coriander leaves and serve hot with steamed rice.

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Tips:

• Use fresh fish for the best flavor.
• Adjust the spiciness by reducing the number of chilies.
• For an authentic Goan taste, try using dried kokum instead of tamarind paste.

This Goan Fish Curry is a perfect balance of heat, tang, and creaminess from the coconut, making it a must-try for anyone who loves bold and flavorful seafood dishes.

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