Goan Fish Curry

Pat the fish chunks dry with kitchen paper — removing surface moisture helps them hold together in the curry rather than breaking apart. Place in a bowl and toss gently with the salt and turmeric until each piece is lightly coated. Set aside while you build the sauce. The turmeric not only adds flavour but gives the fish a beautiful golden colour and has a mild preserving effect that keeps the flesh firm during cooking. Do not marinate for more than 20 minutes or the salt will begin to draw out moisture and make the fish watery.

Heat the oil in a wide, deep pan over medium heat. Add the chopped onion and cook, stirring regularly, for 10–12 minutes until soft and golden — take your time here, as properly softened onion is the foundation of the sauce. Add the grated garlic, ginger, and slit green chilli and cook for 2 minutes, stirring constantly, until fragrant. Add the ground coriander, ground cumin, turmeric, and Kashmiri chilli powder and stir for 60 seconds to bloom the spices in the oil. Add the chopped tomatoes and salt, stir well, and cook for 5–6 minutes, mashing as they soften, until the tomatoes break down and the oil begins to separate at the edges of the pan.

Pour in the coconut milk and stir to combine with the tomato-spice base. Add the tamarind paste and stir again — the tamarind is the defining flavour of a Goan curry, giving it its characteristic sour-fruity tang that balances the richness of the coconut milk. Bring the sauce to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, until it thickens slightly and the flavours meld together. Taste the sauce at this point and adjust the balance — add a little more tamarind for extra sourness, more salt if needed, or a pinch of sugar if the tamarind is very sharp.

Gently lower the seasoned fish chunks into the simmering sauce in a single layer. Do not stir — fish is delicate and will break apart if handled too much. Instead, spoon the sauce gently over the top of each piece. Simmer over low-medium heat for 6–8 minutes until the fish is just cooked through — it should be opaque all the way through and flake easily when pressed with a fork, but still hold its shape. Remove from the heat immediately; overcooked fish becomes dry and rubbery. Scatter fresh coriander over the top and serve at once with steamed basmati rice to soak up the golden sauce.