Goan Fish Curry
Ingredients:
- 500g firm white fish (like cod or mackerel), cut into chunks
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 tablespoon ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon tamarind paste (or 1 tablespoon tamarind pulp)
- 1 can (400ml) coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Marinate the Fish: Season the fish chunks with a pinch of salt and turmeric powder. Set aside for about 10 minutes while preparing the curry.
- Heat Oil and Sauté Onions: In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and cook until they turn golden brown.
- Add Ginger-Garlic Paste and Spices: Add the ginger-garlic paste, green chilies, remaining turmeric, ground coriander, and red chili powder. Sauté for 2-3 minutes until the spices are fragrant.
- Add Coconut Milk and Tamarind: Pour in the coconut milk and stir in the tamarind paste. Let the mixture come to a gentle simmer, and cook for 5-7 minutes to allow the flavors to meld.
- Cook the Fish: Add the marinated fish chunks to the curry. Simmer for 8-10 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent the fish from breaking apart.
- Season and Serve: Adjust salt to taste. Garnish with fresh cilantro leaves and serve the Goan Fish Curry hot with steamed rice or naan.
Notes:
For extra flavor, you can add a few curry leaves when sautéing the onions. Adjust the spice level by modifying the quantity of green chilies or red chili powder.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Fat | 18g |
| Carbohydrates | 8g |
| Protein | 16g |
User Reviews:
Ravi K.: "Loved the authentic Goan flavors! The coconut milk and tamarind make it delicious."
Sarah L.: "Such a flavorful dish! Perfect with a side of jasmine rice."