Goan Fish Curry

Goan Fish Curry is a vibrant and aromatic dish that beautifully combines tender fish with a rich coconut milk sauce infused with spices, making it a delightful treat for seafood lovers. This gluten-free curry is perfect for a cozy dinner, bringing the flavors of coastal India to your table.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 300 grams
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, minced
• Green chili - 1, slit (adjust to taste)
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - 8-10 leaves
• Fresh cilantro - a handful, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Oil (coconut or vegetable) - 2 tablespoons

Steps

1. Heat the oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add the curry leaves, chopped onion, and sauté until the onions are translucent.
3. Stir in the minced garlic, ginger, and green chili, cooking for another 2 minutes until fragrant.
4. Add the chopped tomato and cook until it breaks down, approximately 3-4 minutes.
5. Sprinkle in the turmeric, red chili, coriander, and cumin powders, stirring well to combine.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Add the fish fillets and season with salt. Cook for about 8-10 minutes, or until the fish is cooked through and flakes easily.
8. Finish with fresh cilantro and lemon juice. Adjust salt if needed.
9. Serve hot with steamed rice or gluten-free bread.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, supporting heart health.
• Contains antioxidants and anti-inflammatory properties from spices and coconut milk.

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