Goan Fish Curry

A Goan fish curry in a ground coconut, red chilli and tamarind sauce, bright, tangy and fragrant.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g thick white fish fillets or steaks, such as cod or haddock, cut into 5cm pieces
  • 100g unsweetened desiccated coconut
  • 6 dried Kashmiri red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 6 black peppercorns
  • 4 cloves garlic
  • 1 tbsp tamarind paste
  • 3 tbsp coconut oil
  • 1 large onion, finely chopped
  • 2 green chillies, slit lengthways
  • 1 tsp salt
  • 400ml water

Method

  1. Soak the desiccated coconut in 100ml hot water for 15 minutes. Blend with the dried chillies, coriander seeds, cumin, turmeric, peppercorns, garlic, tamarind paste and 100ml of the water to a smooth, thick paste.

  2. Heat the coconut oil in a wide, heavy pan over a medium heat. Cook the onion for 8 minutes until golden, adding the green chillies for the last minute.

  3. Stir in the ground paste and cook for 4 minutes, stirring, until the oil begins to separate.

  4. Add the remaining water and the salt and bring to a simmer. Cook for 8 minutes.

  5. Add the fish, shaking the pan to cover the pieces with sauce rather than stirring. Cook for 8 minutes until just cooked through.

  6. Rest for 10 minutes and serve with rice.