Goan-Style Fish Curry with Coconut and Tamarind
A coconut curry sharp with tamarind and hot with green chilies, built around whatever firm white fish looks good that day.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Warm the coconut oil in a wide pan over medium heat, then add the mustard seeds and cook until they start to pop.
-
Add the curry leaves and let them crackle and turn glassy, about 10 seconds.
-
Add the onion and cook until soft and turning gold at the edges, 6-8 minutes.
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Stir in the garlic, ginger, and chilies; cook until fragrant, about a minute.
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Add the turmeric, chili powder, and coriander; toast until darkened slightly and smelling toasted, about 30 seconds.
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Pour in the coconut milk and tamarind concentrate, scraping up any browned bits, and bring to a gentle simmer.
-
Season with salt, then lower the fish into the sauce, cover, and cook until it flakes easily with a fork, 6-8 minutes.
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Scatter cilantro over the top and serve.
Notes
Tamarind is what keeps this from tasting like every other coconut curry — it cuts the richness before the dish turns one-note sweet. Buy the concentrate in a jar rather than working from the whole pods; it’s the same souring effect for a fraction of the effort.
Use a fish sturdy enough to survive a simmer without falling apart — snapper, cod, or halibut all hold up. Ladle it over rice so the sauce has somewhere to go.