Step 1: Prepare Fish for Marination

Take 250gms (0.55lb) of skinless and boneless fish fillets. Add 1/3 teaspoon of turmeric and salt just enough for the fish. Mix well to coat the fish evenly and marinate for 15-20 minutes.

Step 2: Prepare Masala Paste

In a mixer or grinder, add 1/2 cup fresh coconut, 6 soaked dry red chilies, a 2-inch piece of ginger, 4 to 5 large cloves of garlic, 1/2 cup diced onion, 2 teaspoons of coriander seeds, 1/2 teaspoon of cumin seeds, 1/4 teaspoon of black peppercorns, 1/4 teaspoon of turmeric, and the soaked tamarind. Grind all ingredients into a smooth paste.

Step 3: Cook the Gravy Base

Heat a wide pan on medium heat. Add the ground coconut masala paste to the pan. Add water to adjust the consistency of the gravy to your preference. Mix well. Cover the pan and simmer for 10-12 minutes, mixing occasionally, until the raw taste of the spices disappears. No extra oil is needed as the coconut provides sufficient oil.

Step 4: Season and Add Fish

After simmering, add salt for the gravy and a pinch of sugar. Mix everything well. Gently add the marinated fish pieces into the gravy. Add 3 green chilies.

Step 5: Cook the Fish

Cook for 8 to 10 minutes, or until the fish is completely cooked. Do not stir with a spoon; instead, gently hold the pan with both hands and swirl it to mix the gravy and fish. Halfway through cooking, when the fish gets a little firm, gently flip the pieces over with a wooden spoon to ensure even cooking.

Step 6: Serve

Once the fish is cooked through and the gravy has reached your desired consistency, serve the Goan Fish Curry hot with steamed rice.

• Do not stir the fish curry with a spoon once the fish is added, gently swirl the pan to mix to prevent the fish from breaking.

• The coconut provides enough oil, so no extra oil is needed for cooking the gravy.

• Use different types of firm white fish like Kingfish, Pomfret, or Snapper.

• Adjust the spice level by increasing or decreasing the number of dry red chilies.