Goan Fish Curry Coconut Chili

Clean the fish pieces thoroughly. Marinate them lightly with a pinch of turmeric powder and salt. Set aside for at least 15 minutes.

In a grinder, combine the soaked red chilies (deseeded if you prefer less heat), cumin seeds, black peppercorns, cloves, cinnamon, turmeric powder, garlic, ginger, and vinegar. Add a little water if needed and grind to a smooth, fine paste.

Heat coconut oil in a large pan or pot over medium heat. Add chopped onions and sauté until translucent and lightly golden, about 8-10 minutes. Add ginger-garlic paste, green chilies, and curry leaves. Sauté for another 2 minutes until fragrant.

Reduce heat to low. Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for 1 minute, stirring constantly to prevent burning. Immediately add the prepared Goan masala paste and cook for 5-7 minutes, stirring until the oil separates from the masala.

Pour in the thin coconut milk (or water) and tamarind pulp mixture. Bring to a gentle simmer, stirring well. Add salt to taste. Let it cook for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.

Gently place the marinated fish pieces into the simmering gravy. Pour in the thick coconut milk. Stir very gently to combine without breaking the fish.

Cover the pan and let the curry simmer on low heat for 8-10 minutes, or until the fish is cooked through and flaky. Be careful not to overcook the fish.

Garnish generously with fresh chopped cilantro. Serve hot with steamed rice or Goan pao (bread).