📝 About This Recipe
Transport your senses to the sun-drenched shores of Goa with this vibrant, aromatic fish curry. This recipe balances the fiery heat of dried chilies with the creamy sweetness of coconut milk and the signature tang of tamarind, all while utilizing the modern convenience of the Instant Pot. It is a soul-warming dish that captures the authentic spirit of the Konkan coast in a fraction of the traditional cooking time.
🥗 Ingredients
The Seafood
- 1.5 pounds Firm White Fish (Kingfish, Sea Bass, or Halibut cut into 2-inch chunks)
- 1/2 teaspoon Turmeric Powder (for marination)
- 1/2 teaspoon Salt (to taste)
The Goan Spice Paste (Masala)
- 1 cup Fresh Grated Coconut (or frozen/thawed)
- 6-8 pieces Dried Kashmiri Red Chilies (soaked in warm water for 10 mins)
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 5 pieces Garlic Cloves
- 1 inch Ginger (peeled and sliced)
- 1/2 teaspoon Whole Peppercorns
- 1 tablespoon Tamarind Paste (seedless)
The Curry Base
- 2 tablespoons Coconut Oil (for authentic flavor)
- 1 medium Onion (finely sliced)
- 2 pieces Green Chilies (slit lengthwise)
- 1 medium Tomato (finely chopped)
- 1/2 cup Thick Coconut Milk (full fat)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Pat the fish chunks dry and rub them with 1/2 teaspoon turmeric and 1/2 teaspoon salt. Set aside to marinate while you prepare the spice paste.
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2
In a high-speed blender, combine the grated coconut, soaked Kashmiri chilies, coriander seeds, cumin, garlic, ginger, peppercorns, and tamarind paste. Add 1/2 cup of water and blend into a very smooth, fine orange paste.
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3
Turn on the Instant Pot to 'Sauté' mode (Normal/Medium setting). Add the coconut oil.
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4
Once the oil is shimmering, add the sliced onions and slit green chilies. Sauté for 3-4 minutes until the onions become translucent and soft.
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5
Add the chopped tomatoes and cook for another 2 minutes until they begin to break down and release their juices.
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6
Pour the prepared coconut spice paste into the pot. Sauté for 2-3 minutes, stirring constantly to prevent sticking, until the raw aroma of the spices disappears.
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7
Add 1 cup of water (use the water to rinse out the blender jar first) to the pot. Stir well, scraping the bottom to ensure no spices are stuck (this prevents the 'Burn' notice).
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8
Gently place the marinated fish pieces into the sauce in a single layer. Do not stir too vigorously, as you want to keep the fish intact.
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9
Secure the Instant Pot lid and set the steam release valve to 'Sealing'. Cancel 'Sauté' and select 'Pressure Cook' (Manual) on Low Pressure for 1 minute.
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10
Once the timer beeps, perform a Quick Release of the pressure immediately. Opening the lid quickly prevents the delicate fish from overcooking.
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11
Turn the 'Sauté' mode back on for just a minute. Gently stir in the thick coconut milk to add richness and adjust salt to your preference.
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12
Garnish with fresh cilantro and turn off the Instant Pot. Let the curry sit for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Use Kashmiri red chilies specifically; they provide a deep red color without overwhelming heat. Low pressure is key for seafood in the Instant Pot to maintain a tender, flaky texture. If you don't have tamarind, you can substitute with 1 tablespoon of kokum petals or a squeeze of lime at the very end. Always use full-fat canned or fresh coconut milk; light coconut milk will make the sauce too watery. Avoid stirring the curry once the fish is cooked; instead, gently swirl the inner pot to mix.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fragrant Basmati or Goan red rice. Pair with a side of 'Kishmoor' (Goan dried prawn salad) for an authentic coastal feast. A side of crusty warm Pav (Indian bread rolls) is perfect for mopping up the spicy gravy. Enjoy with a chilled glass of Sol Kadhi (a refreshing kokum and coconut milk drink). Serve alongside a simple cabbage foogath or vegetable stir-fry for a balanced meal.