Salt Roads Recipe
Goan Fish Curry
Coconut Fish Curry
india
Servings
4
Prep
20 mins
Cook
20 mins
Total
40 mins
Ingredients
500 g firm white fish (kingfish, pomfret, mackerel, or any firm fillet)
1 onion, finely sliced
1 tomato, chopped
1 cup coconut milk
A small ball of tamarind soaked in warm water (or 1 teaspoon tamarind paste)
Salt to taste
1 tablespoon oil
For the red masala:
6–8 dried Kashmiri red chillies
3 cloves garlic
1 teaspoon coriander seeds
1/2 teaspoon turmeric
A small piece of ginger
2 tablespoons grated fresh coconut
A splash of water for grinding
Steps
Prepare the red masala by grinding the chillies, garlic, coriander seeds, turmeric, ginger, and coconut with a little water until smooth.
Warm oil in a pot and sauté the sliced onion until soft, then add the tomato and cook until it collapses into a thick base.
Stir in the red masala paste and fry it gently until it deepens in colour and the raw aroma disappears.
Add coconut milk and a splash of water, then strain in the tamarind liquid, adjusting the sourness to taste.
Bring the curry to a gentle simmer and slide in the fish pieces, cooking on low heat until just tender.
Taste and adjust the balance — Goan curry should feel bright, lightly spicy, and rounded by coconut.
Serve hot with steamed rice or local Goan sannas (fermented rice cakes).