Goan Fish Curry with Ladi Pav

Instructions

1. 1

   Marinate the Fish

   • Rinse the fish steaks under cold water and pat them completely dry with paper towels.
   • In a mixing bowl, gently rub the fish pieces with 1/2 tsp of salt and 1/2 tsp of turmeric powder, ensuring an even coating.
   • Set aside to marinate for 15-20 minutes while you prepare the masala.
2. 2

   Prepare the Masala Paste

   • Place the Kashmiri and Byadgi red chilies in a small bowl and cover with 1/2 cup of warm water. Let them soak for 15 minutes to soften.
   • Transfer the soaked chilies along with their soaking water to a high-speed blender.
   • Add the grated coconut, coriander seeds, cumin seeds, black peppercorns, remaining 1/2 tsp turmeric powder, garlic cloves, ginger, and tamarind paste to the blender.
   • Blend until you achieve a very smooth, fine paste. If needed, add a tablespoon or two of extra water to facilitate blending.
3. 3

   Cook the Curry Base

   • Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 6-7 minutes, stirring occasionally, until it becomes soft and translucent with light golden edges.
   • Add the ground masala paste to the pan. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the paste darkens slightly, the raw aroma disappears, and you notice oil separating at the edges.
4. 4

   Simmer the Curry and Cook the Fish

   • Pour 2 cups of water into the pan, add the remaining 1 tsp of salt, the slit green chilies, and the kokum pieces (if using). Stir well to combine everything.
   • Bring the curry to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 5 minutes to allow the flavors to meld.
   • Carefully slide the marinated fish pieces into the simmering gravy, arranging them in a single layer. Do not stir with a spoon; instead, gently swirl the pan to coat the fish.
   • Cover and cook for 7-8 minutes, or until the fish is opaque and flakes easily when tested with a fork. Be careful not to overcook.
5. 5

   Garnish and Serve

   • Turn off the heat and sprinkle the freshly chopped coriander leaves over the curry.
   • Let the curry rest, covered, for at least 10 minutes before serving. This step is crucial as it allows the flavors to deepen and settle.
   • Serve hot with steamed rice or Goan pao (bread).