Name: Goan Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 grams Nile Perch; 15 grams Ginger (- Grated or Finely Minced.); 3 Onions (- Medium, cubed.); 4 Garlic cloves (- Finely Minced.); 3 tsp Tamarind Paste (- Taste, add more if needed.); 7 tbsp Coconut Cream (- Taste, add more if needed.); 250 ml Water; 1 tbsp Brown sugar; 1 tsp Cumin seeds; ½ tsp Cumin Powder; ½ tsp Turmeric; ½ tsp Black Pepper Powder; ½ tsp Kashmiri Chili Powder; ½ tsp Mustard Seeds; 5-6 Curry Leaves; ½ tsp Salt

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Today, we are making Goan Fish Curry. This tamarind-infused fish curry is a popular recipe in India and abroad. The first whiff of this dish will transport you to the bustling seaside market, where the scent of spices and salty air is the forefront of exciting curries.

Goan fish curry has a fascinating history; the dish evolved from ancient proto-curries. Long before curries existed, the Indians were masters of spices. Pottery shards from the Indus Valley civilization, dating back 5300 years, have been found with traces of turmeric and ginger. There are even literary references in the Sangam literature for crab-and-dried-fish curry, which the coastal people of India ate during the third Century BCE. Interestingly, in those days, ancient fish curries had no chilies and tomatoes; they used black pepper, ginger, and mustard seeds.

Ingredients

Nile Perch, Onions, Ginger, Garlic, Cumin seeds, Turmeric, Cumin Powder, Black Pepper powder, Red chili, Kashmiri chili powder, Curry leaves, Mustard seeds, Tomato Paste, Tamarind Paste, Water, Coconut cream, Brown Sugar, Apple Cider Vinegar.

Choose a firm white fish for the Goan fish curry, consider Nile perch, other types of fish to use are Kingfish, Pomfret, Mackerel, Seabass, Snapper, and barramundi are great options. Onions, Ginger, and Garlic provide the savoury basis of this dish. When caramelized, they add a light crunch and a subtle sweetness. Cumin seeds, along with cumin powder, enhance the nutty flavours in the fish curry.

Turmeric, mustard seeds, and black pepper powder contribute spiciness to dishes. Kashmiri chili powder is milder than regular chili powder. Curry leaves provide a distinctive flavor characteristic of curry dishes. Tomato paste serves as the base for the gravy, and using concentrated tomato paste can significantly reduce cooking time. If fresh tomatoes are used instead, the cooking time may increase by approximately 15 minutes. Tamarind paste introduces a tangy and tart flavor. It can be found in block form, which can be strained through a sieve and cheesecloth, or in ready-made paste form. Apple cider vinegar can enhance the flavor of tamarind paste, while brown sugar may balance the acidity of the tomatoes.

Instruction

Begin by washing the fish and cutting it into rectangular cubes; you can also cut the fish into bite-sized pieces. Place the fish in the fridge. When purchasing the fish from the fishmonger, request that the skin and the central bony part be removed.

Add cooking oil to a pot and set the temperature to medium heat. Once hot, add the onions and ginger, and caramelize until lightly browned. Then add the sliced garlic and sauté for 2 minutes. Once sauteed, add the spices such as mustard seeds and cumin seeds. During this process, the seeds will release their natural oils. Thereafter, add the spices, chilies, and curry leaves.

Add the tomato paste, tamarind and water. Simmer for ten minutes until a rich tomato gravy forms, at this point the fragrance will be tangy with a bit of sharpness to it.

Add the coconut cream and stir thoroughly. Add the pieces of rectangular fish on top of the curry, and coat the fish with the sauce. Add the balance of the water and simmer for ten minutes.

During this time, the fish will absorb the flavours of the spices. Be careful when stirring as the fish is delicate and breaks apart easily. The Goan fish curry is ready to be served and enjoyed immediately.

What to Serve with Goan Fish Curry?

This curry pairs beautifully with basmati rice or garlic naan. You can also serve a salad along the dish such as Cucumber salad, Rocket and Red pepper salad.

How to Store Goan Fish Curry?

Allow the curry to cool to room temperature and store in the fridge within two hours of cook time, for two to four days. Reheat on the stove or in the microwave. You can freeze the Goan fish curry for up to three months, store in a zip-lock packet and remove as much air as possible and seal. Make sure to fold the packet in half to reduce spillage during the defrost process. To reheat, defrost and cook on the stove to reduce any excess liquid.

Expert tips on Goan Fish Curry

The traditional way to cook Goan fish curry is to use a generous amount of tamarind paste. Usually, a few teaspoons will suffice to create that authentic flavor. If you prefer a dish with less tang and more coconut flavour, use less tamarind. Start with a small amount and taste the sauce. Apple cider vinegar adds more tartness to the dish. Coconut cream is an important element that rounds out and balances the flavors. If you want to use fresh tomatoes, use three medium-sized tomatoes and cook for a further 15 minutes. Tomato paste is preferred because it adds a richer flavor to the dish. Choose full-fat coconut milk or coconut cream for the best results.

How to prepare tamarind paste?

To prepare tamarind from scratch, soak a block in warm water for 10-20 minutes. Press the mixture through a sieve to create a paste, discarding any inedible root strands and seeds. Next, strain the paste through cheesecloth to remove any gritty texture. You can also buy store-bought tamarind paste; just ensure it has minimal sugar, and if it contains sugar, skip the brown sugar in your recipe. Alternatively, you can use tamarind-flavored sauces and adjust tartness with apple cider vinegar.