Goan Fish Curry

Ingredients

• 1 1/2 lb firm white fish fillets, such as mahi mahi or snapper, cut into 2-inch pieces
• 1 tsp ground turmeric
• 1 1/2 tsp salt
• 8 dried Kashmiri chilies, stemmed
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1 cup frozen grated coconut, thawed
• 4 cloves garlic
• 1-inch piece fresh ginger
• 1 tbsp tamarind paste
• 1 3/4 cups water
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 2 green chilies, slit
• 14 oz coconut milk

Method

1. Rub the fish with the turmeric and 1/2 tsp salt and set it aside.
2. Toast the dried chilies, coriander, cumin and peppercorns in a dry pan for 1 to 2 minutes, then blend with the coconut, garlic, ginger, tamarind and 3/4 cup water into a smooth paste.
3. Heat the coconut oil in a wide pan and cook the onion until golden, about 6 minutes. Add the tomato and green chilies and cook 3 minutes.
4. Add the spice paste and fry for 3 minutes, then add the coconut milk, remaining water and remaining salt and simmer for 5 minutes.
5. Slide in the fish and simmer gently, swirling the pan instead of stirring, until the fish flakes and reaches 145°F, 5 to 7 minutes.
6. Serve with steamed rice.

Notes