Simmered Goan Fish Curry with Coconut and Vinegar

A fragrant, slightly tangy curry featuring tender fish in a coconut milk base, infused with Goan spices and vinegar.

Cuisine: Indian

Category: Seafood

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 400g fish fillets
• 400ml coconut milk
• 2 medium tomatoes
• 1 large onions
• 4 cloves garlic
• 1 inch ginger
• 2 tbsp vinegar
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and cook until fragrant, about 30 seconds.
2. Step 2: Add 1 large finely chopped onion and cook until golden brown, about 5 minutes. Stir in 4 minced garlic cloves and 1 inch grated ginger, cooking for 2 minutes until aromatic.
3. Step 3: Add 2 diced tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric, and 1/2 tsp red chili powder. Cook for 5 minutes until tomatoes break down and oil separates.
4. Step 4: Stir in 2 tbsp vinegar and cook for 1 minute to reduce acidity. Add 400ml coconut milk and 400g fish fillets. Simmer covered for 15 minutes over low heat.
5. Step 5: Season with 1 tsp salt and simmer uncovered for 5 more minutes. Garnish with 2 tbsp chopped fresh cilantro before serving.