Goan Fish Curry
Goa, located on the west coast of India, has a regional cuisine known for seafood and coconut milk. But there’s another ingredient in the Goan pantry that calls back to its Portuguese colonial roots: vinegar. That’s what gives the slight tang to this easy, not-too-spicy fish stew. Like many curries, the flavor improves the next day, so I suggest making the base for the sauce the night before, even freezing it, and reheating it when you’re ready for dinner. Once the sauce is simmering, cooking the fish and getting dinner on the table takes just a few minutes.
Recipe adapted from The Curry Bible.
Featured in: An Easy Indian Curry with More Sour than Spice
- 2 lb. boneless, skinless cod fillet, cut into 1-inch pieces
- 3 Tbsp. fresh lemon juice
- Kosher salt
- 3 Tbsp. vegetable oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, mashed into a paste
- 1 (2-inch) piece ginger, mashed into a paste
- 1 1⁄2 tsp. ground coriander
- 1 tsp. ground cumin
- 1⁄2 tsp. chile powder
- 1⁄2 tsp. ground turmeric
- 3 Tbsp. white wine vinegar
- 2 small green chiles, thinly sliced
- 1 (13.5-ounce) can coconut milk
- fresh cilantro, to garnish
- cooked basmati or long grain rice, for serving
- Toss fish with lemon juice and salt in a medium bowl; cover with plastic wrap and refrigerate 20 minutes.
- Heat oil in a 12-inch skillet over medium-high; add onion and cook, stirring occasionally, until soft, about 6 minutes. Add garlic and ginger pastes and cook 1 minute longer. Add coriander, cumin, chile powder, and turmeric and cook 1 minute more. Add vinegar, sliced chiles, and the coconut milk and simmer, stirring occasionally, 6-8 minutes.
- Add the fish and simmer gently until fish is cooked, 4-5 minutes. Remove from heat and divide among plates; top with cilantro and serve with rice.