Goan Fish Curry Recipe My Sunny Spicy Seafood Secret

Ingredients

• 1.5 lbs (680g) firm white fish fillets (cod, snapper, or halibut), cut into 2-inch pieces
• 1 tablespoon (15ml) lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1 dried red chili (adjust to your spice preference), seeds removed
• 1 inch (2.5cm) ginger, peeled and roughly chopped
• 4 cloves garlic, peeled
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black peppercorns
• 2 tablespoons (30ml) water (or vinegar for a tangier paste)
• 2 tablespoons (30ml) vegetable oil
• 1 medium onion, finely chopped
• 1 sprig curry leaves
• 1 (13.5 oz / 400ml) can full-fat coconut milk
• 1 cup (240ml) water
• 1 tablespoon (15ml) tamarind paste (or 1 tablespoon lemon juice as a substitute)
• 1 teaspoon jaggery (or brown sugar)
• Salt to taste
• Fresh cilantro leaves, for garnish