Ingredients:

For Marinating the Fish:

• 1 pound (450g) firm white fish fillets (such as tilapia, cod, or snapper), cut into pieces
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

For the Curry:

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1-2 green chilies, slit (adjust to your spice preference)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 10-12 curry leaves
• 1-2 tablespoons tamarind paste (adjust to taste)
• 1 cup grated coconut (fresh or unsweetened desiccated coconut)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 cup water
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions:

1. Marinate the Fish:

• In a bowl, marinate the fish pieces with turmeric, salt, and lemon juice. Allow them to marinate while you prepare the curry.

2. Prepare the Coconut Paste:

• In a blender, combine the grated coconut, turmeric powder, red chili powder, and coriander powder. Add a little water and blend to form a smooth paste. Set aside.

3. Cook the Curry:

• Heat the vegetable oil in a deep pan or skillet over medium heat.
• Add the mustard seeds, fenugreek seeds, and curry leaves. Let them sizzle for a minute or until the mustard seeds start to pop.
• Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn soft and translucent.

4. Add the Coconut Paste:

• Add the coconut spice paste to the skillet and cook for a few minutes. Stir frequently to avoid burning.

5. Tamarind Paste:

• Add the tamarind paste and a cup of water. Stir well to combine.

6. Simmer and Add Fish:

• Let the curry simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken.
• Carefully add the marinated fish pieces to the curry and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily. Be gentle to avoid breaking the fish.

7. Adjust Seasoning:

• Taste and adjust the seasoning with salt and tamarind paste as needed. If you prefer a tangier curry, add more tamarind.

8. Serve:

• Garnish the Goan Fish Curry with fresh cilantro leaves.
• Serve hot with steamed rice or Indian bread like naan or roti.

This traditional Goan Fish Curry is known for its delightful balance of flavors—spicy, tangy, and creamy. It's a popular coastal dish from the Indian state of Goa, and it's sure to be a hit at your dinner table. Enjoy!