Goan fish curry (xitt kodi)

Ingredients

• 500 g firm fish (kingfish, pomfret or mackerel), cut in pieces
• 1½ cups freshly grated coconut
• 8–10 dried Kashmiri or Goan red chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 4 cloves garlic and a small piece of ginger
• Lemon-sized ball of tamarind, or 5–6 kokum (sola)
• 1 onion, finely sliced
• 2 green chillies, slit
• 2 tbsp coconut oil
• Salt to taste

Method

1. Rub the fish with salt and a pinch of turmeric and keep aside for 15 minutes.
2. Grind the coconut, red chillies, coriander, cumin, turmeric, garlic, ginger and tamarind with about 1 cup water to a very smooth paste.
3. Heat the coconut oil in a pan and fry the onion until soft and light golden.
4. Add the ground paste and 1–1½ cups water, bring to a boil and simmer for 8–10 minutes.
5. Add the fish pieces, green chillies, salt (and kokum if using) and simmer gently for 6–8 minutes until the fish is just cooked. Do not stir hard; swirl the pan instead.
6. Rest for a few minutes and serve hot with boiled rice (preferably Goan red parboiled rice).