Indian Goan Fish Curry

Ingredients

• 600g firm white fish (kingfish, snapper), cubed
• For paste: 8 Kashmiri dried chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp turmeric, 4 garlic cloves, 1 thumb ginger, 1 cup grated coconut, 1 tbsp tamarind paste
• 1 onion, sliced
• 2 tomatoes, chopped
• 15 curry leaves
• 3 tbsp coconut oil
• Salt
• Coriander to top

Instructions

1. Toast the chillies and seeds briefly; grind with coconut, garlic, ginger, turmeric, tamarind and 200ml water to a smooth paste.
2. Heat coconut oil; soften onion 5 min.
3. Add curry leaves; tomato; cook 5 min.
4. Add the spice paste; cook 5 min.
5. Add 400ml water; bring to a simmer.
6. Slide fish in; cook 8-10 min — don't stir.
7. Top with coriander.

Serving suggestions

• Always with white rice.

Storage & reheating

Best fresh; 1 day fridged.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions