Goan Fish Curry
Spicy coconut-based curry with firm white fish and tamarind
Ingredients
Instructions
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Prepare the fishWash the fish pieces gently and pat them dry with paper towels. Sprinkle with a little salt and set aside while preparing the curry.
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Make the curry baseHeat oil in a deep pan over medium heat. Add fenugreek seeds and curry leaves. When they start to splutter, add the chopped onions and sauté until translucent, about 5 minutes.
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Add aromatics and spicesAdd the minced garlic, grated ginger, and green chilies. Sauté for 2 minutes until fragrant. Add the Goan curry powder, red chili powder, and turmeric (if not using curry powder). Cook for another minute, stirring constantly to prevent burning.
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Create the curry sauceAdd the chopped tomato and cook until it softens. Stir in the tamarind paste and mix well. Pour in the coconut milk, add salt to taste, and bring to a gentle simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld together.
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Cook the fishCarefully add the fish pieces to the simmering curry. Do not stir vigorously as this may break the fish. Instead, gently shake the pan to coat the fish with the curry. Cover and cook on low heat for 8-10 minutes until the fish is cooked through and flakes easily.
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Rest and garnishOnce the fish is cooked, turn off the heat and let the curry rest for 5 minutes. This allows the flavors to develop further. Garnish with fresh cilantro leaves before serving.
Nutritional Information
380
Calories
per serving
28
Protein
g per serving
14
Carbohydrates
g per serving
25
Total Fat
g per serving
18
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
620
Sodium
mg per serving
15
Vitamin C
mg per serving
2.5
Iron
mg per serving
Goan Fish Curry is Also Known As
Goan Meen Curry, Xitti Kodi, Goan Fish Kodi, Hooman Curry or Ambot Tik
