A bright, tangy coconut curry from the coast of Goa. The combination of tamarind, Kashmiri chillies, and coconut milk gives it a distinctive red colour and a flavour that is sour, fragrant, and deeply savoury — quite different from North Indian curries.
Method
- Dry-toast the Kashmiri chillies, cumin, and coriander seeds briefly in a dry pan, then grind to a powder.
- Blend the garlic, ginger, and ground spices with a splash of water to make a paste.
- Heat oil in a wide pan. Fry the mustard seeds until they pop, then add the curry leaves.
- Add the sliced onion and cook until soft and golden, around 10 minutes.
- Add the spice paste and turmeric and fry for 2 minutes until fragrant.
- Pour in the coconut milk and tamarind paste. Stir well and simmer for 5 minutes.
- Add the fish, season with salt, and cook gently for 8–10 minutes until just cooked through.
- Taste for seasoning — it should be tangy, rich, and a little hot. Serve with rice.
Ingredients
- 600g firm white fish (cod, haddock, or monkfish), cut into chunks
- 400ml coconut milk
- 1 tbsp tamarind paste
- 1 onion, finely sliced
- 4 garlic cloves
- 1 inch fresh ginger
- 4–6 dried Kashmiri chillies (or 2 tsp Kashmiri chilli powder)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp turmeric
- 1 tsp black mustard seeds
- 10–12 curry leaves
- Salt
- Oil
Hints & Tips
- Kashmiri chillies give colour and mild heat without overwhelming the dish — don’t substitute regular dried chillies.
- Monkfish holds together best in a curry, but cod works well and is easier to find.
- A little jaggery or brown sugar can balance the tamarind if the sauce is too sharp.