Goan Fish Curry Coconut Chili

Clean and pat dry the fish pieces. Marinate them lightly with a pinch of turmeric and salt. In a blender, combine 1/4 cup of coconut milk with turmeric, Kashmiri red chili, coriander, and cumin powders to form a thick paste. This is your spice masala.

Heat coconut oil in a large pan or pot over medium heat. Add mustard seeds and fenugreek seeds. Once the mustard seeds splutter, add the curry leaves and chopped onion. Saute until the onion turns soft and translucent, about 5-7 minutes.

Add the ginger-garlic paste and slit green chilies to the pan and saute for another minute until fragrant. Now, add the prepared spice masala paste from Step 1. Cook for 2-3 minutes, stirring continuously, until the raw smell of the spices disappears and the oil starts to separate. Stir in the tomato puree and cook until the tomatoes break down and the mixture thickens.

Pour in the remaining thick coconut milk and the tamarind paste. Mix well and bring the curry to a gentle simmer. Season with salt to taste. Let it cook for about 5 minutes, allowing the flavors to meld and the gravy to thicken slightly.

Gently add the marinated fish pieces to the simmering curry. Do not stir vigorously, as the fish can break apart easily. Cover the pan and let the fish cook in the curry for about 5-7 minutes, or until the fish is opaque and cooked through. Avoid overcooking to keep the fish tender.

Once the fish is cooked, turn off the heat. Let the curry rest for a few minutes before serving; this allows the flavors to deepen further. Garnish generously with freshly chopped coriander leaves. Serve hot with steamed rice or Goan pao (bread).