Goan Fish Curry, also known as Goa Curry or the Goan Curry, is a warm and tangy fish curry that is cooled with coconut milk. It’s a perfect Indian seafood curry recipe to warm up with. In Goa, this fish curry is made using Coconut Milk and Groundnut Oil, making them creamy with a bit of unique spice. It gets a tart tang from tamarind and is known to be fairly spicy. It is the tangy-ness that really sets this Goan Curry apart. The mingling of the spices with the coconut milk works beautifully to bring out the mild sweetness of the fish, creating a delicious fish curry with nice warmth and a fun tangy kick.
THE FISH: Unwrap your Zappfresh White Pomfret Fish and make darnes.
THE VEGETABLES: Peel, wash and slice onions. Wash and chop tomatoes. Remove stems, wash, slit and deseed green chillies.
THE PASTE: Peel and roughly chop garlic. Scrape, wash and roughly cut ginger. Deseed tamarind. Put these and the remaining ingredients in a blender, add water (approx 12oml) and make a fine paste.
Heat oil in a handi, add onions and saute over medium heat until golden brown. Add tomatoes and the paste, bhunno* for 2 minutes, add the second extract of coconut milk and water (approx 400ml) and bring to a boil. Then add fish and green chillies, simmer for 5 minutes. Adjust the seasoning. Now add the first extract of coconut milk and bring to a boil.
Remove to a bowl and serve with boiled rice.