Goan fish curry is a popular and flavorful dish from the coastal state of Goa in India. It is known for its rich and aromatic blend of spices that create a tantalising curry. My first experience of Goan fish curry was in Oman. I had been working in a location where we usually ate in a fine-dining restaurant located on the compound. At first, I went for rich dishes like Lobster Thermidor, but after a few weeks, I hankered for something else. Then I saw one of the Goan waiters tucking into a curry, which was not on the menu. The following night, he made sure that I was served Goan fish curry cooked by one of the Goan chefs. It was magnificent. Here is my best attempt to emulate an authentic Goan fish curry:
500gfirm white fish(kingfish, snapper, or tilapia, cut into medium-sized pieces)
2medonions(finely chopped)
2medtomatoes(finely chopped)
1cupcoconut milk
2tbspvegetable oil
Seasoning - to taste
rock salt
black pepper
Garnish
Fresh coriander leaves
1tspnigella seeds
Instructions
Spice paste
Make the spice paste: In a blender, combine grated coconut, soaked red chilies, coriander seeds, cumin seeds, ginger, garlic, turmeric powder, and tamarind pulp. Blend into a smooth paste, adding a little water if necessary. Set aside.
Add the tomatoes and cook until they turn soft and mushy.
Stir in the prepared spice paste and cook for a few minutes until the raw smell disappears and the oil starts to separate from the mixture.
Add the coconut milk and bring the mixture to a gentle simmer.
Season with salt according to taste and add the fish pieces. Simmer gently until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
Garnish and serve
Once the fish is cooked, garnish the curry with fresh coriander leaves and nigella seeds.
Serve the Goan fish curry hot with steamed rice or fresh bread.