Goan Fish Curry

Firm white fish gently poached in a tangy coconut curry flavoured with chilli, coriander and tamarind.

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Goan fish curry balances coconut richness with chilli and sour tamarind. The fish is added only after the sauce is cooked so it remains in clean, tender pieces.

Ingredients

• 600 g Firm white fish fillets (cut into 5 cm pieces; remove pin bones)
• 1.25 tsp Fine salt (divided)
• 0.5 tsp Ground turmeric (divided)
• 2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 4 Dried Kashmiri chillies (stems removed; use fewer for mild)
• 80 g Fresh or desiccated coconut (unsweetened)
• 4 Garlic cloves (peeled)
• 15 g Ginger (peeled)
• 1.5 tbsp Tamarind paste (check strength and adjust to taste)
• 2 tbsp Neutral oil
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 500 ml Water (divided)
• 1 Green chilli (slit lengthways)
• 2 tbsp Fresh coriander (chopped)

Step-by-step method

1. Pat the fish dry and check carefully for small bones by running a finger over each piece. Mix with 1/2 teaspoon salt and 1/4 teaspoon turmeric. Refrigerate while you make the curry; do not leave raw fish at room temperature.
2. Toast the coriander seeds, cumin seeds and dried chillies in a dry pan over medium-low heat for 60 to 90 seconds, shaking often, until fragrant. Remove before the chillies darken.
3. Blend the toasted spices with coconut, garlic, ginger, remaining turmeric, tamarind and 200 ml water until very smooth. Scrape the sides and blend again; a smooth paste gives the curry its body.
4. Heat the oil in a wide pan over medium heat. Add the onion and 1/4 teaspoon salt and cook for 6 minutes until soft. Add the tomato and cook for another 4 minutes until it breaks down.
5. Add the coconut-spice paste and cook for 5 minutes, stirring frequently. Add the remaining water and optional green chilli, then simmer uncovered for 7 minutes until the raw garlic smell disappears.
6. Lower the heat until the curry barely bubbles. Slide in the fish pieces in one layer and spoon sauce over them. Cover and cook gently for 6 to 8 minutes; turn thick pieces once with a wide spoon so they do not break.
7. Check the thickest piece: it should be opaque, flake with gentle pressure and reach 63°C. Turn off the heat immediately so the fish does not become dry.
8. Taste the sauce and adjust salt or tamarind a little at a time. Rest for 5 minutes, scatter with coriander and serve with steamed rice. Reheat leftovers gently rather than boiling.