This particular dish breaks that mold. It's very Goan—it calls for fish, coconut, and vinegar—and it's very much a curry, with ginger and garlic pastes and a homemade spice mix of cumin, coriander, chile, and turmeric. But it comes together quickly, an hour or less from start to finish. It's light, not heavy, more of a creamy soup than a heavy stew. And its flavor is bright to the point of refreshing, thanks to that fresh ginger and garlic and a few glugs of white wine vinegar for wonderful tang. It's a curry to show you just how easy and versatile curry can be, and how it can defy all of your expectations.