Jiten Vaidya

← All recipes

Goan Fish Curry

Other

Ingredients

  • 4 T. Oil
  • 1 Onion, large, chopped as finely as possible
  • 2 t. Garlic, fresh, minced
  • 2 T. Ginger, fresh, minced
  • 1 t. Turmeric
  • 1 t. Ground Chillies
  • 2 t. Cumin Powder
  • 2 T. Coriander Powder
  • 1 Cup Tomato, fresh or canned, chopped finely
  • 1-1/2 T. Tamarind Paste, (we like "Laxmi" brand)
  • 1 Canned Coconut Milk 13-15 oz., (We like Native Forest Brand Organic. Chaokoh comes in 2nd place.)
  • 2 Cup Water
  • 2 Chillies, green
  • 2 Pound Halibut
  • 2 t. Salt
  • 1/2 Cup Cilantro, chopped

Steps

  1. Fry the onions gently in the oil until they are just lightly golden, approximately 10 minutes.
  2. Add the Garlic and Ginger. Fry gently for 5 minutes more.
  3. Add the spices and fry for 1 more minute.
  4. Add tomatoes and fry for 5 more minutes.
  5. Add tamarind and fry for 1 more minute.
  6. Add Coconut milk and water. Mix thoroughly.
  7. Turn up the heat and bring it to a boil.
  8. Add the green Chillies and turn the heat down to medium.
  9. Cover the pot and simmer for about 10 minutes.
  10. Cut the fish into 1-1/2 X 1-1/2 X 3" chunks, or whatever size you want.
  11. Add the Fish and the Salt and bring to a boil. Turn it to medium and simmer gently for 5 minutes, covered.
  12. Check that the fish is cooked. Do not overcook.
  13. Serve garnished with Cilantro.