Authentic Goan Fish Curry with Tangy Coconut Milk - HerTaste.net

Ingredients

• 5 lbs Firm White Fish Fillets (e.g., Cod, Halibut), cut into 1.5-inch chunks
• 1/2 tsp Turmeric Powder (for marinating)
• Salt, to taste
• 6–8 Kokum Petals OR 1 Tbsp Tamarind Paste
• 1/4 cup Hot Water (for soaking kokum/tamarind)
• 8–10 Dried Red Chillies (Kashmiri or Byadgi)
• 2 Tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Black Peppercorns
• 1/4 tsp Fenugreek Seeds
• 1-inch piece Fresh Ginger, roughly chopped
• 4 large Garlic Cloves, peeled
• 1 small Onion (Yellow/Brown), roughly chopped (for paste)
• 1 Tbsp Coconut Oil (for frying spices)
• 2 Tbsp Coconut Oil (for curry base)
• 1 large Onion (Yellow/Brown), finely diced (for base)
• 1/2 tsp Turmeric Powder (for curry base)
• 1 (13.5 oz) can Full-fat Coconut Milk
• 1/2 cup Water or Fish Stock (as needed)
• 1/4 cup Fresh Coriander Leaves, roughly chopped (for garnish)