Goan 🐟 Coconut Fish Curry | Granny Zen Kitchen
Creamy coconut, bright tamarind, and gentle Kashmiri chili come together around tender fish for a sun-kissed coastal curry 🌴🍛. Hook: One-pan, 30-minute, r
Ingredients
- 🐟 Firm white fish fillets (cod, halibut, kingfish), chunked: 600 g (1.3 lb)
- 🍋 Lime juice: 15 ml (1 tbsp / 0.5 fl oz)
- 🌕 Turmeric: 1/4 tsp (0.8 g)
- 🧂 Salt: to taste (≈6 g / 1 tsp)
- For the curry
- 🛢 Neutral oil: 2 tbsp (30 ml / 1 fl oz)
- 🧅 Onion, finely chopped: 1 medium (120 g / 4.2 oz)
- 🧄 Garlic, minced: 3 cloves (10 g / 0.35 oz)
- 🫚 Ginger, grated: 1 tbsp (15 g / 0.5 oz)
- 🌶 Kashmiri chili powder (mild): 2 tsp (6 g / 0.21 oz)
- 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
- 🌿 Ground cumin: 1 tsp (3 g / 0.1 oz)
- 🌕 Turmeric: 1/2 tsp (1.5 g / 0.05 oz)
- 🍅 Tomato purée: 200 g (3/4 cup / 7 oz)
- 🥥 Coconut milk: 400 ml (1 can / 14 fl oz)
- 🟤 Tamarind paste: 15 ml (1 tbsp / 0.5 fl oz)
- 💧 Water: 100–150 ml (1/2–2/3 cup / 3.4–5 fl oz)
- 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
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