Goan Fish Curry

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Salt the fish and set it aside while preparing the masala.

3. 3

   Blend coconut, chillies, spices, garlic and water until smooth. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

4. 4

   Soften onion in coconut oil, add the paste and cook until aromatic. Use medium-high heat and work in batches if needed; allow about 7 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Add water and tamarind, bring to a gentle simmer, then add fish. Keep only small bubbles breaking the surface and begin checking after 19 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Cook without vigorous stirring until the fish flakes. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.