Name: Goan Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 500 g Firm white fish fillets (e.g., Kingfish, Pomfret, Cod), cut into pieces; 1 tbsp Tamarind pulp, soaked in warm water; 1 Onion, sliced; 2 tbsp Oil; 0.5 tsp Mustard seeds; 10 Curry leaves; 1 tsp Ginger-garlic paste; 2 Green chilies, slit; 0.5 cup Coconut milk; 0.5 cup Water; 2 Kokum (Garcinia indica), optional; Salt, to taste; 2 tbsp Coriander leaves, chopped; For the paste:; 4 Red chilies, dried; 0.5 Onion, chopped; 6 Garlic cloves; 1 tsp Coriander seeds; 0.5 tsp Cumin seeds; 0.25 tsp Turmeric powder

1. Prepare the spice paste: Grind dried red chilies, chopped onion, garlic cloves, coriander seeds, cumin seeds, and turmeric powder with a little water to a smooth paste. 2. Heat oil in a pot. Add mustard seeds and let them splutter. Add curry leaves, sliced onion, ginger-garlic paste, and green chilies. Sauté until onions are translucent. 3. Add the prepared spice paste and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears and oil separates. 4. Strain the tamarind pulp, extracting about 1/4 cup of juice, and add to the pot. Mix well. 5. Pour in coconut milk and water. Bring the curry to a gentle simmer. Add kokum (if using) and salt to taste. 6. Gently slide in the fish pieces. Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through and flaky. 7. Garnish with fresh coriander leaves and serve hot with steamed rice.

Instructions