Goan Fish Curry

When I cooked this fish curry couple of months back I realized it was the best fish I ever cooked, tastes slightly fiery, tangy, spicy and creamy. One thing you always need to keep in mind while cooking anything Goan/South Indian, use coconut oil instead of ghee/refined/olive oil and rich amount of coconut milk. This way there will be hardly any difference between yours and the dish cooked by a Goan grandmother.

Ingredients:

1 kg fish cut into pieces

2 tbsp tamarind paste

1/2 cup water

2 medium onions, sliced

2 medium tomatoes, sliced

7-8 dry red chillies

2 tbsp garlic paste

1 tbsp ginger paste

1 fresh coconut, grated

Salt, to taste

2 tbsp coriander powder

1-2 tbsp cumin powder

1/2 tsp turmeric powder

2 green chillies

2-3 tbsp coconut oil

1 cup coconut milk

Method

1. Rub some salt and turmeric powder on fish and set aside for 5-10 minutes.

2. Put onions, tomatoes, coconut, ginger, garlic paste, red chillies, green chillies, tamarind paste and all the spices in food processor and grind to make smooth paste.

3. Heat a thick bottomed pan and add coconut oil.

4. Add that paste and fry for 5 minutes, add coconut milk and stir well.

5. Add some water to make the gravy thinner. Bring it to a boil.

6. Cook on low flame for 10-15 minutes.

7. Add the fish pieces to the gravy and stir gently. Here do not cover the pan as fish is quite fragile.

8. Turn off the flame and serve with boiled rice or bread.