Indian Fish Curry


  • 3 tbs oil or ghee
  • 1 large onion, minced
  • 5 cloves garlic, crushed
  • 2 tsp grated ginger
  • 6 dried chilies
  • 1 tbs coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 4 tbs coconut
  • 1 cup coconut milk
  • 2 tomatoes, peeled and chopped
  • 2 tbs tamarind puree
  • 1 tbs wine vinegar
  • 6 curry leaves
  • 2 and 1/2 lbs white fish fillets, skinless, cut into 3 inch pieces
This is a spicy fish curry from the Goa region of India.

  • Heat oil in a large saucepan.
  • Add the onion and cook, stirring over low heat for 10 minutes or until lightly golden.
  • Add the garlic and ginger, and cook for a further 2 minutes.
  • Dry fry the dried chilies  coriander seeds, cumin seeds, ground turmeric, chili powder and coconut in a frying pan over medium heat for 2-3 minutes, or until fragrant.
  • Allow to cool, then add to a spice grinder and grind into a powder.
  • Add the spice mixture, coconut milk, tomato, tamarind, vinegar and curry leaves to the onion mixture.
  • Stir to mix thoroughly and add 1 cup of water and simmer, stirring frequently for 10 minutes or until the tomato has softened and the mixture has thickened slightly.
  • Add the fish and cook, covered on low heat for 10 minutes, or until cooked through.
  • Stir gently once or twice during the cooking and add a little water if the mixture becomes too thick.
  • Serve with basmati rice.

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