West Indian · Non-vegetarian
Goan-style Fish Curry.
Fish simmered gently in a tangy coconut sauce.
BEFORE YOU BEGIN
A little context.
Tamarind concentration and fish thickness vary. Add sourness gradually.
Read the full method first, measure the ingredients, and prepare the equipment before turning on the heat. Choose the measurement view that works for you.
How US and metric views work →CURRY TABLE · HOME-STYLE RECIPE
Goan-style Fish Curry
~40 minutes estimated. Tamarind concentration and fish thickness vary. Add sourness gradually.
US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.
Ingredients
Method
- 01
Cook onion in oil until softened. Stir in ginger and garlic, then tomato and ground spices.
- 02
Add coconut milk, salt, and a little tamarind. Simmer gently until the sauce is cohesive.
- 03
Nestle in fish pieces and poach gently without vigorous stirring. Use a thermometer to confirm 145°F / 63°C in the thickest part.
Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗
A crisp shallot topping
Add: 1.06 oz by weight shallot, very thinly sliced
Pat the slices dry and brown gently in a little of the recipe’s measured oil before making the sauce. Reserve and sprinkle over the fish at serving time.
A suggested variation. Try a small portion first; the planner uses the main recipe only.Tamarind concentration and fish thickness vary. Add sourness gradually.
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