Anti Inflammatory Goan Fish Curry
Total time45 min
Prep time20 min
Cook time25 min
4.7(6)
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Learn more āIngredients
4 servings
- 1Ā½ lb firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces
- 1 tsp salt, divided
For the spice paste
- 6 dried kashmiri red chillies, stems removed
- 1 tsp coriander seeds
- Ā½ tsp cumin seeds
- Ā½ tsp turmeric
- Ā¼ tsp black pepper
- 4 garlic cloves, roughly chopped
- 1-inch piece fresh ginger, roughly chopped
- 3 tbsp white wine vinegar or distilled white vinegar
For the curry
- 2 tbsp coconut oil or neutral oil
- 1 medium yellow onion, finely sliced
- 2 medium tomatoes, roughly chopped
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup water
- 1 tbsp tamarind paste
- Ā½ tsp salt, or to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- steamed rice or flatbread, for serving (optional)
Can be omittedflatbread
Instructions
- 1
Season the fish pieces with Ā½ tsp of the salt and set aside while you prepare the paste.
- 2
Combine the dried chillies, coriander seeds, cumin seeds, turmeric, black pepper, garlic, ginger, and vinegar in a blender or food processor. Blend to a smooth, thick paste, scraping down the sides as needed. Add 1ā2 tbsp of water if the paste is too thick to blend.
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