Goan Fish Curry

Estimated — 4 ingredients not in food database (99% mass accounted for)

Contains: fish

• Coconut oil

  30 ml

• Coriander leaves

  chopped

  30 g

• Fresh coconut

  extracted and blended into a smooth paste

  100 g

• Ginger-garlic paste

  5 ml

• Kingfish or pomfret

  cleaned and cut into 2-inch pieces

  400 g

• Mustard seeds

  5 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Turmeric powder

  5 ml

• Water

  300 ml

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Method

1. 1Wash the fish pieces thoroughly under cold water, pat dry with a clean cloth, and set aside.
2. 2In a small bowl, mix the ground coconut, turmeric powder, red chilli powder, and a pinch of salt. Add 2 tablespoons of water to make a smooth paste.
3. 3Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat.
4. 4Add the mustard seeds and let them splutter. Then add the chopped onions and sauté until golden brown.
5. 5Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
6. 6Stir in the coconut paste and cook for 3–4 minutes, stirring continuously to prevent sticking.
7. 7Add the fish pieces gently, ensuring they are well coated in the curry base. Cook for 2 minutes on each side.
8. 8Pour in 300 ml of water, bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the fish is cooked through and the curry thickens.
9. 9Garnish with fresh coriander leaves and serve hot with steamed rice or appam.