Indian 30 min

Fish Curry (Goan Style)

Name: Fish Curry (Goan Style)
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 lb firm white fish (pomfret, snapper), cut into pieces; 1 can (14 oz) coconut milk; 1 tbsp tamarind paste; 1 medium onion, sliced; 2 tbsp Goan red chili paste (or: 6 dried Kashmiri chilies blended with vinegar); 3 cloves garlic, minced; 1 inch ginger, grated; 1/2 tsp turmeric; 1 tsp ground coriander; 1 tbsp vegetable oil; 8 curry leaves; Salt to taste

FishCoconutIndian

Ingredientsfor 2

340

Cal

28g

Protein

10g

Carbs

22g

Fat

11 lb firm white fish (pomfret, snapper), cut into pieces
21 can (14 oz) coconut milk
31 tbsp tamarind paste
41 medium onion, sliced
52 tbsp Goan red chili paste (or: 6 dried Kashmiri chilies blended with vinegar)
63 cloves garlic, minced
71 inch ginger, grated
81/2 tsp turmeric
91 tsp ground coriander
101 tbsp vegetable oil
118 curry leaves
12Salt to taste

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Instructions

1
Heat oil in a clay pot or wide pan. Add onion slices and cook until soft, 4 minutes.
2
Add garlic, ginger, and curry leaves. Stir 1 minute.
3
Add red chili paste, turmeric, and coriander. Cook for 2 minutes until fragrant.
4
Pour in coconut milk and tamarind paste. Stir well and bring to a gentle simmer.
5
Simmer the sauce for 10 minutes to develop flavor.
6
Gently slide in fish pieces. Cook on low heat for 8-10 minutes without stirring — just gently shake the pot. Fish should be flaky and tender.
7
Adjust salt and tanginess (more tamarind if needed). Serve with steamed rice — the sauce should be spooned generously.