About this recipe:A simple but flavourful fish curry is your answer to curry night in a flash. This authentic fish curry from Goa includes a homemade coconut-based curry paste.
200g firm white fish fillets, such as pomfret, sea bass, monkfish or tilapia
salt to taste
1/2 fresh coconut, grated
5 dried red chillies (Kashmiri, if possible)
1 1/2 tablespoons coriander seeds
4 black peppercorns
4 cloves garlic
1/2 teaspoon turmeric
water, as needed
2 pieces kokum or 2 teaspoons tamarind paste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Clean and cut the fish into chunks. Salt generously.
In a food processor, combine the coconut, red chillies, coriander, peppercorns and garlic. Process to a fine paste.
Place the paste in a saucepan or frying pan, along with the turmeric and about 125ml of water. Bring to the boil, then add the fish and cook gently till the fish is cooked throughout, about 8 minutes. Add additional hot water to adjust consistency, if needed.
During the final few minutes, add the kokum or the tamarind paste, stirring in gently. Serve over hot white rice.
Kokum is made from dried mangosteen peels and used in some Indian regional cuisines to add a sour flavour. Tamarind works just as well, and may be easier to find.
For a creamier, richer curry, you can use coconut milk instead of water. Add enough till your desired consistency is reached.