Goan Tamarind Fish Curry
Goan Tamarind Fish Curry
Prep: 15 mins
Difficulty: Easy
Cook: 20 mins
Serves: 4 people
Transport your taste buds to the sunny beaches of Goa with this vibrant, tangy, and moderately spicy coastal fish curry. The magic of this dish lies in its delicate balance between rich coconut milk and beautifully tart aromatics.
The deep, sour notes of our premium Aged Tamarind Paste are perfectly offset by the vibrant heat of Kashmiri Chilli Powder. It is a quick, soul-satisfying classic that pairs exquisitely with a mound of steaming hot white rice.
Ingredients
- 500g firm white fish (like Kingfish, Tilapia, or Cod), cut into pieces
- 1 tbsp Aged Tamarind Paste mixed with 1/4 cup warm water
- 1/2 tsp Turmeric Powder
- 1 tbsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 1 cup thick coconut milk
- 1 medium onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chillies, slit lengthwise
- 2 tbsp coconut oil
- Salt to taste
Method
Step 1 Marinate the washed fish pieces with a pinch of Turmeric Powder, a dash of Kashmiri Chilli Powder, and a little salt. Gently toss to coat and let the fish rest for 10-15 minutes while you prepare the curry base.
Step 2 Heat the coconut oil in a clay pot or heavy-bottomed pan over medium heat. Add the finely chopped onions and slit green chillies, sautéing until the onions soften and turn translucent.
Step 3 Stir in the ginger and garlic pastes. Cook for about a minute until the raw, pungent smell completely disappears.
Step 4 Lower the heat and add the remaining Turmeric Powder, Kashmiri Chilli Powder, and Coriander Powder. Sauté the dry spices gently for 30 seconds to release their natural oils, being careful not to let them burn.
Step 5 Pour in the diluted Aged Tamarind Paste along with half a cup of water and a pinch of salt. Bring the mixture to a gentle boil, then carefully slide the marinated fish pieces into the pan in a single layer.
Step 6 Reduce the heat to low, cover the pan, and simmer for 5-7 minutes until the fish is opaque and almost cooked through. Finally, gently stir in the thick coconut milk. Simmer for another 2 minutes without letting it come to a rapid boil. Garnish with fresh coriander and serve immediately!
Chef's Tip: Always use coconut oil for cooking authentic Goan curries—it provides a sweet aroma that perfectly offsets the sharp tang of the tamarind! Also, swirl the pan gently by the handles instead of stirring vigorously with a spoon to prevent the tender fish pieces from breaking apart.
