Goan Fish Curry Recipe - Easy Seafood Stew | CulinaryCreationss

Ingredients

• For the Fish:
• 1 lb (approx. 450-500g) fresh fish fillets or steaks (e.g., Pomfret, Mackerel, Kingfish, or sturdy white fish like Cod or Halibut), cleaned and cut into 2-inch pieces.
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• For the Goan Spice Paste:
• ½ cup grated fresh coconut (or unsweetened desiccated coconut soaked in warm water for 15 mins)
• 1 tablespoon coriander seeds (or 1 ½ teaspoons coriander powder)
• 1 teaspoon cumin seeds (or ½ teaspoon cumin powder)
• ½ teaspoon black peppercorns
• ¼ teaspoon fenugreek seeds (optional, but adds a lovely depth)
• 4-6 dried red chilies (adjust to your spice preference, Kashmiri chilies for color, Byadgi for heat)
• 1-inch ginger, roughly chopped
• 4-5 cloves garlic
• ½ small onion, roughly chopped
• ¼ cup water (for grinding)
• For the Curry Base:
• 2 tablespoons coconut oil (or any neutral cooking oil)
• 1 medium onion, finely chopped
• 1 sprig curry leaves (about 8-10 leaves)
• ½ teaspoon mustard seeds
• 1 small tomato, chopped (optional, for extra body)
• 1 cup thick coconut milk (from a can or fresh)
• 1 tablespoon tamarind pulp (or a small piece of kokum, soaked in ¼ cup warm water, then squeezed and strained)
• 1-2 green chilies, slit lengthwise (optional, for extra fresh heat)
• Salt to taste
• Fresh cilantro, chopped, for garnish