Goan Fish Curry

Name: Goan Fish Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 700 g kingfish steaks; 1 coconut — grated; 6 dried red chilies; 1 tsp tamarind; 1 tsp turmeric; 8 curry leaves; 2 tbsp coconut oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Goan Fish Curry is a beloved staple of coastal Goa, where the Arabian Sea offers an abundance of fresh seafood. This home-cooked version captures the essence of Goan culinary tradition, where the salt is measured by intuition and coconut oil flows freely. The dish is often prepared for everyday meals, bringing the vibrant flavors of the coast to family tables.

This curry envelops the palate with the rich, creamy texture of freshly grated coconut, lifted by the subtle heat of dried red chilies and the tang of tamarind. Turmeric adds an earthy warmth, while curry leaves provide an aromatic depth. The result is a harmonious balance that showcases the bounty of the sea, meant to be savored with plain rice, allowing the robust flavors to shine.

Ingredients

700 gkingfish steaks
1coconut — grated
6dried red chilies
1 tsptamarind
1 tspturmeric
8curry leaves
2 tbspcoconut oil
to tastefine sea salt

Method

Rinse the 700 g of kingfish steaks under cold water to remove any scales or impurities. Pat them dry thoroughly with paper towels to ensure they sear properly in the pan later. Set them aside on a plate.
Crack open the coconut and grate the flesh to extract the coconut milk. Blend the grated coconut with a little warm water, then strain through a fine sieve or muslin cloth to collect the coconut milk. You should have about 1 to 1.5 cups of fresh coconut milk.
In a heavy-bottomed pan, heat 2 tablespoons of coconut oil over medium heat. Once the oil is hot, add 8 curry leaves and 6 dried red chilies. Stir them until the curry leaves are crisp and the chilies have darkened slightly, releasing their aroma.
Add 1 teaspoon of turmeric to the pan, stirring quickly to avoid burning. Immediately add the coconut milk to the pan, stirring to combine with the spices and aromatics. Allow the mixture to come to a gentle simmer, which will infuse the coconut milk with the flavors of the spices.
Add 1 teaspoon of tamarind to the simmering coconut milk mixture, stirring well to dissolve. Taste the sauce and add fine sea salt to taste, keeping in mind that the fish will also absorb some salt.
Gently place the kingfish steaks into the simmering sauce, ensuring they are submerged. Cook the fish for about 5 to 7 minutes, turning once, until the flesh is just opaque and flakes easily with a fork. The fish should be tender and infused with the flavors of the curry.
Taste the curry once more for salt, adjusting if necessary. Serve the Goan Fish Curry immediately, garnished with additional curry leaves if desired, and enjoy with steamed rice or bread.