Goan Fish Curry
This is one of my favorite quick fish dishes. I love Indian flavors and aromas. The coconut milk makes it so satisfying and the spices can be modified to your liking.
This recipe is adapted from one of Mary’s Cooking Classes through Taste A Cook’s Place in Northville. They do wonderful classes and best of all you get eat everything!
2 TBS Coconut Oil
1 tsp brown mustard seeds
1 small onion, diced finely
1 tsp Cinnamon
3/4 inch piece ginger, peeled and sliced
7 cloves garlic, peeled
1 tsp cayenne or 1-3 mild red chili’s soaked for 20-30 minutes in water (optional)
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garam masala
2 medium tomatoes, diced
1 2/3 cup coconut milk-(do not use light coconut milk)
1 lb firm white fish fillets, cut into cubes
Salt and freshly ground pepper to taste
Cilantro to garnish
1. Heat the oil in a large nonstick pan. Add the mustard seeds, and once they pop, add the onion and cinnamon. Cook the until the onion is golden brown.
2. Meanwhile, use a blender or mortar and pestle to make a paste with the garlic, chilies, and 3 Tbs water. Add to the onions.
3.Add the ginger and powdered spices and the tomatoes and another 1/2 cup water. Cook until completely reduced and then fry for about 3 more minutes.
4. Add the coconut milk and 2/3 cup water. Bring to a boil and then a simmer. Allow to simmer for about 5 minutes. Add the chopped fish and cook for about 5-10 minutes or until cooked through.
5. Taste and add salt and pepper if you like. Top with the fresh cilantro.
I usually serve this with a combination of steamed cauliflower and basmati rice. Sometimes I add other vegetables like sliced carrots or zucchini too.
I hope you enjoy!
Please let me know what you think!