📝 About This Recipe
Transport your senses to the palm-fringed shores of Goa with this iconic golden-orange curry. This authentic preparation balances the fiery heat of dried Kashmiri chilies with the cooling creaminess of fresh coconut and the sharp, fruity tang of Kokum. It is a soul-warming coastal masterpiece that celebrates the vibrant spice trade history of India's west coast.
🥗 Ingredients
The Fish & Marinade
- 500 grams Kingfish (Surmai) or Sea Bass fillets (cut into 2-inch steaks or chunks)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Lime juice (freshly squeezed)
The Spice Paste (Masala)
- 1.5 cups Freshly grated coconut (or frozen/thawed unsweetened coconut)
- 6-8 pieces Dried Kashmiri red chilies (deseeded for less heat)
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 4-5 pieces Garlic cloves (peeled)
- 1 inch Ginger (roughly chopped)
- 1/2 teaspoon Whole black peppercorns
The Curry Base
- 2 tablespoons Coconut oil (traditional for authentic flavor)
- 1 medium Red onion (finely sliced)
- 2 pieces Green chilies (slit lengthwise)
- 4-5 pieces Kokum petals (soaked in 1/4 cup warm water)
- 1.5 cups Warm water (for adjusting consistency)
👨🍳 Instructions
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1
Place the fish pieces in a glass bowl and toss gently with turmeric, salt, and lime juice. Set aside to marinate for 15-20 minutes while you prepare the masala.
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2
In a heavy-bottomed pan over low heat, lightly toast the coriander seeds, cumin seeds, and peppercorns for 1-2 minutes until fragrant. Do not burn.
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3
In a high-speed blender, combine the toasted spices, grated coconut, dried red chilies, ginger, and garlic. Add about 1/2 cup of water.
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4
Blend the mixture into an incredibly smooth, fine paste. There should be no grit from the coconut; the smoother the paste, the silkier the curry.
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5
Heat the coconut oil in a wide clay pot (manchatty) or a deep skillet over medium heat. When the oil is shimmering, add the sliced onions.
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6
Sauté the onions until they become soft and translucent. Do not brown them; they should remain sweet and tender.
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7
Pour the blended coconut spice paste into the pan with the onions. Sauté for 2-3 minutes on low-medium heat until the raw smell of the garlic and ginger disappears.
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8
Add 1.5 cups of warm water (including the water used to rinse out the blender) to the pan. Stir well to create a uniform, thin gravy.
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9
Add the soaked kokum petals along with their soaking liquid and the slit green chilies. Bring the curry to a gentle simmer.
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10
Carefully slide the marinated fish pieces into the simmering gravy. Ensure they are mostly submerged.
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11
Simmer uncovered for 6-8 minutes. Avoid using a spoon to stir, as the fish is delicate; instead, gently swirl the pot by the handles to mix.
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12
Once the fish is opaque and flakes easily, check the seasoning. Add more salt if needed. The curry should have a balanced spicy, sour, and creamy profile.
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13
Turn off the heat and let the curry rest for at least 10 minutes before serving. This allows the flavors to penetrate the fish and the oil to rise to the top.
💡 Chef's Tips
For the most authentic flavor, use a clay pot which retains heat evenly and adds an earthy depth to the gravy. If you cannot find Kokum, substitute with 1 teaspoon of tamarind paste, though the flavor will be slightly more 'earthy' than 'fruity'. Always use fresh coconut if possible; if using frozen, ensure it is completely thawed and blended with warm water to release the oils. Do not overcook the fish; sea bass and kingfish cook very quickly in simmering liquid and can become rubbery if left too long. If the curry is too spicy, add a splash of thick coconut milk at the very end to mellow it out.
🍽️ Serving Suggestions
Serve steaming hot over a bed of 'Ukda Rice' (Goan parboiled red rice) for a traditional experience. Pair with a side of 'Kismur', a crunchy Goan salad made with dried prawns and coconut. Accompany with a crisp, chilled glass of Indian Sauvignon Blanc or a cold lager to cut through the spice. Provide a side of vegetable foogath (cabbage stir-fry with coconut) for a complete Goan meal. A piece of crusty 'Poee' (Goan whole wheat bread) is perfect for mopping up the leftover golden gravy.