Indian cuisine · Fish & Seafood

Goan Fish Curry

Fish curry from Goa with coconut milk, tamarind and red spices – tropical, tangy, deep red.

Ingredients · for 4 servings

• 600 g firm white fish fillet (e.g. pollock)
• 400 ml coconut milk
• 2 tbsp tamarind paste
• 2 tomatoes
• 1 onion
• 4 garlic cloves
• 1 piece ginger (3 cm)
• 2 tsp Kashmiri chili powder (mild)
• 1 tsp turmeric
• 1 tsp ground coriander seeds
• 1 tsp cumin
• 3 tbsp oil
• Salt

Instructions

1. Cut the fish into large cubes, rub with salt and half the turmeric and let sit for 15 min.
2. Finely chop the onion and fry in the oil until golden yellow.
3. Add the grated garlic and ginger, then add the chili powder, remaining turmeric, coriander and cumin and roast for 30 sec.
4. Add the diced tomatoes and cook down into a thick mass.
5. Stir in the coconut milk and tamarind paste and let the sauce simmer gently for 10 min; season with salt.
6. Add the fish cubes and let them poach gently for 6–8 min – don't stir anymore, just swirl the pot.
7. Serve with basmati rice – the tangy coconut sauce is the heart of the dish.