Goan Fish Curry

Ingredients

• 600g firm white fish steaks such as kingfish, pomfret or halibut
• 1 tsp salt for the fish
• 1/2 tsp ground turmeric for the fish
• 200g fresh grated coconut, or 150g desiccated coconut soaked in warm water
• 8 dried Kashmiri red chillies
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tsp ground turmeric
• 6 garlic cloves
• 2cm ginger
• 1 small onion, roughly chopped
• 1 tbsp tamarind pulp
• 4 dried kokum petals
• 3 tbsp coconut oil
• 1 onion, finely sliced
• 2 green chillies, slit
• 350ml water
• 1 tsp salt for the curry
• 1 small tomato, quartered

Before you cook

• Rub the fish steaks with 1 tsp salt and 1/2 tsp turmeric and leave them in the fridge for 20 minutes.
• Soak the kokum petals in 100ml warm water.
• Blend the coconut, dried chillies, coriander seeds, cumin, peppercorns, turmeric, garlic, ginger, chopped onion and tamarind with 150ml water to a very smooth paste.
• Slice the second onion finely and slit the green chillies.

Steps

1. Heat the coconut oil in a wide clay pot or heavy pan over medium heat.
2. Add the sliced onion and green chillies and fry for 5 minutes until soft and translucent.
3. Pour in the ground masala paste and fry for 4 minutes, stirring, until it loses its raw smell and thickens.
4. Add 350ml water along with the kokum and its soaking liquid and 1 tsp salt.
5. Bring the curry to a gentle simmer and cook for 8 minutes; do not let it boil hard or the coconut will split.
6. Drop in the tomato quarters and simmer for 2 minutes.
7. Slide the fish steaks into the curry in a single layer, spooning sauce over the tops.
8. Simmer very gently for 7 minutes without stirring, shaking the pan instead so the fish stays whole.
9. Test the fish with a knife tip at the thickest point; it should flake cleanly.
10. Turn off the heat and let the curry stand for 10 minutes so the sourness settles into the fish.
11. Serve with parboiled red rice and a wedge of lime.