Goan Pomfret Curry

1. 1
   prep · ~10 min

   Soak the chilies and prep the fish.

   1.Soak the dried red chili in 2 tbsp warm water for 10 minutes.

   2.Wash the pomfret pieces well and pat them dry.

   3.Keep the fish aside while you make the curry paste.

   TIPPatting the fish dry helps it hold together better in the curry.
2. 2
   mix · ~3 min

   Grind the curry paste.

   1.Add coconut, garlic, ginger, soaked dried red chili, coriander seeds, cumin seeds, black peppercorns, turmeric powder, tamarind paste, and 0.5 cup water to a blender.

   2.Grind to a smooth, thick paste.

   3.Add a splash more water only if needed to keep the paste silky.
3. 3
   saute · ~9 min

   Cook the onion and tomato.

   1.Heat oil in a wide pan over medium heat.

   2.Add the onion and cook until soft and light golden, 4 to 5 minutes.

   3.Add the tomato and cook until soft and pulpy, 3 to 4 minutes.

   TIPUse a wide pan so the fish cooks in a single layer and does not break.
4. 4
   simmer · ~6 min

   Cook the curry base.

   1.Add the ground coconut paste to the pan and mix well.

   2.Pour in the remaining 1 cup water and add salt.

   3.Bring the curry to a gentle simmer and cook for 5 to 6 minutes, stirring now and then.

   TIPKeep the heat gentle once the coconut paste goes in so the curry stays smooth.
5. 5
   simmer · ~8 min

   Add the pomfret and finish the curry.

   1.Slide the pomfret pieces into the simmering curry in a single layer.

   2.Cover and cook on low heat for 6 to 8 minutes, gently shaking the pan once or twice instead of stirring hard.

   3.Cook until the fish is just done and flakes easily.

   TIPDo not overcook the pomfret or it will turn dry and start to fall apart.
6. 6
   rest · ~5 min

   Let the curry rest for 5 minutes.

7. 7
   serve

   Serve the Goan Pomfret Curry hot.

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