Goan Fish Curry

Name: Goan Fish Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g kingfish or mackerel steaks; 1 cup, fresh or frozen grated coconut; 6, stemmed Kashmiri dried chiles; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1/2 tsp black peppercorns; 1 tsp turmeric; 1 tbsp tamarind paste; 4, soaked in warm water kokum petals; 1 large, finely chopped yellow onion; 6 cloves garlic; 2 cm piece fresh ginger; 2, slit green chiles; 3 tbsp coconut oil; to taste salt; 500 ml water

Goa's coastal weeknight curry — kingfish steaks simmered in a coconut-and-tamarind gravy ground from Kashmiri chiles, coriander, and cumin, finished sharp and sour with kokum and a slick of coconut oil.

gluten-free
dairy-free
nut-free
egg-free
pescatarian
high-protein
contains-fish

Ingredients

kingfish or mackerel steaks600 g
grated coconut1 cup, fresh or frozen
Kashmiri dried chiles6, stemmed
coriander seeds1 tbsp
cumin seeds1 tsp
black peppercorns1/2 tsp
turmeric1 tsp
tamarind paste1 tbsp
kokum petals4, soaked in warm water
yellow onion1 large, finely chopped
garlic6 cloves
fresh ginger2 cm piece
green chiles2, slit
coconut oil3 tbsp
saltto taste
water500 ml

Steps

Rub fish steaks with spices.
Rub the fish steaks with a pinch of salt and a quarter teaspoon of turmeric and set aside while you build the masala.
Toast and grind spices and ingredients.
Toast the Kashmiri chiles, coriander, cumin, and peppercorns in a dry pan until just fragrant, then grind with the coconut, garlic, ginger, tamarind, and remaining turmeric into a smooth wet paste.
Warm oil and soften aromatics.
Warm the coconut oil in a wide pan and soften the onion with the slit green chiles over medium heat until translucent and just golden at the edges.
Fry coconut masala until oil separates.
Stir in the coconut masala and fry until the oil separates and the paste turns a shade deeper, about five minutes.
Simmer with kokum and season.
Pour in the water along with the kokum and its soaking liquid, season with salt, and bring to a gentle simmer.
Simmer fish steaks in gravy.
Slip in the fish steaks in a single layer, spoon the gravy over them, and simmer uncovered until the flesh flakes at the touch of a fork.
Rest curry off heat before serving.
Rest off-heat for five minutes so the sourness rounds out, then serve over steamed rice.

Nutrition

Nutrition, per serving. 335 calories. Protein 32.5 grams, 39 percent. Carbs 9.3 grams, 11 percent. Fat 18.7 grams, 50 percent. Fiber 3.5 grams, sugar 3.1 grams, saturated fat 13.2 grams, sodium 620 milligrams. Estimated from ingredients.