Goa-Fischcurry

From the beaches of Goa: firm white fish in a bright red coconut sauce, sour from tamarind. Serve with plain rice.

Original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 25 min
• gluten-free · dairy-free
• Beliebt in Goa

Ingredients

• 600 g firm white fish (pangasius, cod or kingfish), in pieces
• ½ tsp turmeric and ½ tsp salt for the fish
• 400 ml coconut milk
• 2 tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• ½ tsp cumin powder
• 4 garlic cloves
• 1 tsp grated ginger
• 1 tbsp tamarind paste
• 2 tbsp coconut oil
• 1 onion, finely sliced
• 2 green chillies, slit
• 1 tsp salt
• A few curry leaves

Method

1. Rub the fish with turmeric and salt and set aside.
2. Blend half the coconut milk with chilli powder, coriander, cumin, garlic and ginger to a smooth paste.
3. Heat coconut oil, fry curry leaves, onion and green chillies until soft.
4. Add the paste and cook 5 minutes. Add the rest of the coconut milk, tamarind and salt, and bring to a gentle simmer.
5. Add the fish and simmer 6–8 minutes without stirring hard, until just cooked.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.