Goan fish curry, a beloved gem from the coastal regions, is traditionally celebrated for its rich amalgamation of flavors, where tangy meets creamy in a dance of spices and coconut milk. This reimagined version introduces lemongrass and kaffir lime, infusing the curry with a refreshing citrus undertone that elevates the fish's delicate flavors. The result is a visually striking dish that promises an explosion of flavors, colors, and textures, making it not just a meal but an experience that entices all the senses.

Ingredients

Serving Size: 4

From Your Pantry:

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

Additional Grocery Items Needed:

• 2 pounds White fish fillets (like cod or tilapia)
• 1 can (14 oz) Coconut milk
• 2 stalks Lemongrass, finely chopped
• 6 Kaffir lime leaves, torn
• 2 tablespoons Tamarind paste
• 1 Red chili, thinly sliced for garnish
• Fresh cilantro leaves for garnish

Preparation

1. Start by rinsing the Basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
2. In a large skillet, heat the coconut oil over medium heat. Add the mustard seeds and wait until they begin to pop. Stir in the turmeric and coriander powder, cooking for another minute to release their aromas.
3. Add the chopped lemongrass and torn kaffir lime leaves to the skillet, sautéing for a couple of minutes until fragrant.
4. Pour in the coconut milk and tamarind paste, stirring well to combine. Bring the mixture to a gentle simmer.
5. Season the fish fillets with salt and gently place them in the skillet. Cover and simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Taste the curry and adjust the seasoning with salt if necessary.

Expert Tips

• For an extra layer of flavor, lightly sear the fish fillets in a separate pan before adding them to the curry.
• If lemongrass and kaffir lime leaves are hard to find, consider using lemongrass paste and lime zest as substitutes.
• Always add fresh herbs like cilantro just before serving to preserve their vibrant color and flavor.

Serving Suggestions

Complement this aromatic Goan fish curry with a side of fluffy Basmati rice to soak up the rich, flavorful sauce. A simple cucumber salad dressed with lime juice and a sprinkle of salt makes for a refreshing side dish. For an authentic touch, serve the curry in a clay pot, garnished with sliced red chili and cilantro leaves, and enjoy the warmth and comfort of this delightful meal.

Nutrition Facts per Serving

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 200mg
• Fiber: 2g
• Sugar: 5g
• Allergens: Fish, Coconut

We encourage you to share this recipe with friends and family, inviting them to explore the rich culinary heritage of Goa. Don't hesitate to experiment with different fish varieties or add your twist to the curry with other spices. Cooking is a journey, and every dish tells a story. Enjoy crafting your version of this Goan fish curry and make it uniquely yours.