Fish Curry with Goan Coconut Rice

Instructions

1. 1

   Marinate Fish & Prepare Tamarind

   • Clean the fish pieces and pat them dry. In a bowl, combine the fish with 1/4 tsp of the turmeric powder, 1/2 tsp of the red chili powder, and 1/2 tsp of the salt. Mix gently to coat and set aside to marinate for 15 minutes.
   • While the fish marinates, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract its flavor, then strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2. 2

   Prepare the Curry Base (Tadka)

   • Heat coconut oil in a wide, heavy-bottomed pan or a traditional earthen pot (manchatti) over medium heat.
   • Once the oil is hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds and sauté for 10-15 seconds until fragrant, being careful not to burn them.
   • Add the chopped onion, slit green chilies, and a sprig of curry leaves. Sauté for 4-5 minutes until the onions become soft and translucent.
   • Stir in the ginger-garlic paste and cook for about 1 minute until its raw aroma disappears.
3. 3

   Cook the Masala and Gravy

   • Add the chopped tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
   • Reduce the heat to low. Add the remaining turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute until the spices are aromatic and release their oil.
   • Pour in the prepared tamarind extract and the thin coconut milk. Add the remaining salt, stir well, and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes for the flavors to meld.
4. 4

   Cook the Fish

   • Gently slide the marinated fish pieces into the simmering gravy one by one, ensuring they are mostly submerged.
   • Cover the pan and cook on a medium-low heat for 8-10 minutes. Do not stir with a spoon, as this can break the delicate fish. Instead, gently swirl the pan occasionally to prevent sticking.
   • The fish is cooked when it turns opaque and flakes easily.
5. 5

   Finish and Rest the Curry

   • Once the fish is cooked, reduce the heat to the lowest setting. Pour in the thick coconut milk and add the remaining curry leaves. Gently swirl the pan to combine.
   • Warm the curry for 1-2 minutes. It is crucial not to let it boil after adding the thick coconut milk, as this can cause it to curdle.
   • Turn off the heat, cover the pan, and let the curry rest for at least 20-30 minutes before serving. This allows the flavors to deepen and mature.