Xanthan Gum Free Goan Fish Curry

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

1½ lb firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces
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1 tsp salt, divided

For the spice paste

6 dried kashmiri red chillies, stems removed
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp turmeric
¼ 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
½ cup water
1 tbsp tamarind paste
½ tsp salt, or to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
steamed rice or flatbread, for serving (optional)

Instructions

1
Season the fish pieces with ½ 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 1–2 tbsp of water if the paste is too thick to blend.

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