This curry is the simplest of all. Made by the Goan & Mangalorean communities, you can also find similar recipes in many Konkan and coastal regions.

This fish curry is made by grinding spices and coconut together with tamarind paste and then I like to strain it so it’s velvety smooth. In many authentic recipes, the fish or shrimp is inserted into this bubbling gravy raw and cooks in the sauce, however I like to lightly fry my fish first as my family prefers it this way. You can try it any way that you like. I also use whatever fish I can find that is fresh in the market. In this post I used Kingfish slices, but you could use any other fish that you like. This is also great with shrimp & crab!

Here is the recipe

Here is the recipe

1 lb fish – filleted or whole
Sprinkle of Salt
1/2 tsp Chilli powder
1/2 tsp Turmeric powder

6 Kashmiri Chillies
1 inch piece Tamaring soaked in 1/2 cup hot water
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1/4 cup Ginger
1/4 cup fresh Garlic
1/4 cup Onion
1 tsp coarse Salt
1 – 2 cups Water for grinding
1/2 tsp Turmeric
1/2 cup shredded fresh or frozen Coconut

2 green Chillies slit horizontally
4 – 5 Kokam petals
5 Triphal or Tephlam seeds (optional)
Salt to taste

Marinate the fish with the salt, chilli & turmeric powder and keep aside

Marinate the fish with the salt, chilli & turmeric powder and keep aside
Soak the red chillies in hot water overnight
Remove the stems and grind with all the other ingredients adding water a little at a time
Once you have a smooth paste, strain it, reserve all the liquid and add the solids back into the food processor with more water and strain again
Repeat this process a few times till all the solids have turned into a smooth gravy
Heat some oil and shallow fry the fish on both sides and remove
Add the gravy to the pot and also this to come to a rolling boil
Add the fish back in and allow to cook completely covered
Add the green chillies. Kokam and triphal seeds