Almost the staple food of Goa along with rice, fish curry made in this style is tangy and spicy! Tuna tastes especially good in Goan Fish Curry but you can also use any fish with firm white flesh.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1 kg fish cleaned and cut into pieces
- 1 1/2" lump of tamarind
- 1/2 cup hot water
- 1 large onion sliced
- 1 large tomato sliced
- 7-8 dry red chillies
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- 1 1/2 cups grated fresh coconut
- 2 tbsps coriander powder
- 2 tbsps cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 green chillies slit
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- Hot water for gravy (approximately 2 cups)
- Salt to taste
- Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
- Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
- Heat a deep pan on a medium flame, add the oil and heat.
- Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
- Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
- Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking.
- Turn off the fire and serve immediately with plain boiled rice.