Goan Fish Curry (Kokum and Coconut — Coastal Technique)

Ingredients

• 900 g firm white fish fillets, mackerel, pomfret, or barramundi — 6 cm x 5 cm pieces
• 3 tablespoons kokum pieces, dried
• 400 ml coconut milk, full-fat
• 60 ml coconut oil
• 1 large red onion, thinly sliced
• 6 garlic cloves, minced
• 40 g fresh ginger, minced
• 3 fresh green chillies, split lengthwise
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 4 whole cloves
• 1 teaspoon turmeric powder
• 1 tablespoon tamarind concentrate
• 8 fresh curry leaves
• 3 bay leaves
• Salt, to taste
• Lemon juice, 1 tablespoon

Method

1. 1
   Toast coriander seeds, cumin seeds, and cloves in dry pan over medium heat for 2 minutes until fragrant; grind to powder.
2. 2
   Soak kokum pieces in 80 ml warm water for 10 minutes until softened; strain, reserving liquid and discarding solids.
3. 3
   Heat coconut oil in heavy pan over medium-high heat; add sliced onion and fry until golden, 5 minutes.
4. 4
   Add minced garlic, ginger, and green chillies; sauté for 1 minute until fragrant.
5. 5
   Stir in ground spice powder and turmeric; fry for 30 seconds, then add tamarind concentrate and kokum soaking liquid.
6. 6
   Pour in coconut milk, bay leaves, and curry leaves; bring to gentle simmer for 3 minutes until sauce comes together.
7. 7
   Gently place fish pieces into simmering liquid without overlapping; maintain gentle heat for 6 minutes until fish is opaque and flakes easily.
8. 8
   Season with salt and lemon juice, simmer for 1 minute, and serve immediately in shallow bowls with steamed rice.