Goan cuisine, known for its bold flavors and coastal influences, offers a sensory journey through its rich use of spices and ingredients. This Elevated Goan Fish Curry with Lemongrass and Kaffir Lime is a contemporary twist on the traditional Goan fish curry. It marries the classic base of coconut milk and tamarind with the aromatic zest of lemongrass and the citrusy notes of kaffir lime leaves, creating a harmonious blend of tanginess and spice. The curry envelops the fish in a velvety sauce, making each bite a delightful exploration of Goan heritage with a modern flair. Its aroma is a promise of the exotic and the familiar, inviting a moment of culinary bliss.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 1 cup Basmati rice
• 2 tablespoons Vegetable oil
• 1 teaspoon Turmeric powder
• 1 tablespoon Coriander seeds
• Salt to taste

Additional Grocery Items Needed

• 1.5 pounds firm white fish fillets (e.g., cod, halibut)
• 1 can (400 ml) Coconut milk
• 2 tablespoons Tamarind paste
• 1 stalk Lemongrass, finely chopped
• 5 Kaffir lime leaves, torn
• 2 Green chilies, slit
• 1 large Onion, finely chopped
• 1 Tomato, diced
• 4 cloves Garlic, minced
• 1 inch Ginger, minced
• Fresh Coriander leaves, for garnish
• 1 Red chili, thinly sliced, for garnish

Preparation

1. Begin by rinsing the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then cook according to package instructions until fluffy. Set aside, keeping warm.
2. In a large skillet, heat the vegetable oil over medium heat. Add the coriander seeds, letting them sizzle for a minute. Add the chopped onions, garlic, ginger, lemongrass, and green chilies. Sauté until the onions are translucent and the mixture is fragrant.
3. Stir in the turmeric powder and diced tomato, cooking until the tomatoes soften and release their juice.
4. Gently pour in the coconut milk, tamarind paste, and torn kaffir lime leaves. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
5. Season the fish fillets with salt and carefully place them into the simmering curry. Cook for about 7-10 minutes, or until the fish is cooked through and flaky.
6. Check the seasoning, adding more salt if necessary. Remove from heat.

Expert Tips

• For an extra layer of flavor, consider adding a teaspoon of mustard seeds to the oil before sautéing the onions.
• If kaffir lime leaves are unavailable, the zest of one lime can be a suitable substitute to achieve a similar citrusy aroma.
• Be gentle when stirring the curry after adding the fish to prevent the fillets from breaking apart.

Serving Suggestions

Serve this aromatic curry with a side of warm basmati rice to soak up the rich, flavorful sauce. Garnish with fresh coriander leaves and thinly sliced red chili for a pop of color and a hint of heat. This dish pairs beautifully with a chilled glass of Riesling, which complements the curry's richness and spice. Light a candle and play some soft, ambient music in the background to transform your dining experience into an intimate journey through the heart of Goa.

Nutrition Facts per Serving

• Calories: 350
• Protein: 24g
• Carbohydrates: 25g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 200mg
• Fiber: 2g
• Allergens: Fish, Coconut

We invite you to share this Elevated Goan Fish Curry with your friends and family, and encourage you to experiment with your own variations. Whether it's trying different types of fish or adding other vegetables, make this recipe uniquely yours. Cooking is a journey, and every dish tells its own story. Enjoy the process and the delicious outcomes of your culinary adventures.