Goan Tamarind Fish Curry

This is a very common goan fish curry recipe which is a perfect side dish with chappathis or rotis. Fish can be cooked in the gravy as such or it can be shallow fried before adding it to the gravy. I preferred the latter. Enjoy this dish and include it in your side dish menu list!

Ingredients

1 cup Coconut Milk
2 to 3 tablespoons Tamarind Paste
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves fresh garlic (large), minced
3 dried red chili peppers, such as chile de arbol, broken into pieces
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1 cup water
1 teaspoon salt, or to taste
1 1/2 pounds any firm fish fillets, such as catfish filets, salmon, or swordfish, about 1-inch thick, cut into 2-inch pieces

Directions

Prepare the coconut milk and tamarind paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the garlic and stir 1 minute.
Grind together the red chili peppers, coriander, and cumin. Mix in the turmeric, then add the spice mixture to the onions and cook, stirring, about 2 minutes.
Add the water and coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute. Add the fish pieces(I shallow fried the fish with salt and tamarind but it is optional) and simmer until the fish is flaky and opaque inside, 10 to 15 minutes. Remove to a serving dish and serve hot.