Goan Fish Curry

• 1/4 c vegetable oil
• 1 medium white onion, about 1 1/2 c, diced
• 1/2 tsp whole black peppercorns  (or 3/4 tsp ground pepper)
• 2 tsp coriander seeds (or 2 rounded tsps ground coriander)
• 1 tsp cumin seeds (or 1 rounded tsp ground cumin)
• 1/4 tsp cayenne – or to taste
• 1/2 tsp Hungarian sweet paprika
• 1/2 tsp turmeric
• 6-8 garlic cloves, minced
• 1 can coconut milk (about 13 oz)
• 1 T tamarind paste  – or replace it with 1-2 T lime juice
• 1 lb firm white fish cut into 2″ pieces
• Salt and turmeric to rub onto the fish before cooking – just a dusting, enough to coat evenly.
• 10-12 curry leaves (optional)
• 1 T Diamond kosher salt (that’s the maximum amount you’ll use in the whole recipe)
• 1 fresh lime
• rice for serving and cilantro for garnish

Toast peppercorns, coriander, and cumin in a medium hot pan on high heat for 2-3 minutes.  Let cool. Grind the toasted spices in a coffee/spice grinder or blender, then mix in the cayenne, paprika, and turmeric.  Add a bit of water – just enough to make the spices into a paste.

Heat oil in the same pan; add onion and fry on medium-high heat until translucent.  Add the spice paste and garlic to the onions and 1 tsp of the salt.  Also add the curry leaves, if you have them.  Continue to fry over low heat until the onions are golden-ish brown.

Add the coconut milk and stir well to incorporate. Bring the coconut milk to a boil and then add 1/2 c of hot water and the tamarind paste (or lime juice).

Add in fish (which has been sprinkled with turmeric and salt) and simmer until the fish is just flaky (about 4 minutes). Add more salt to taste.

Serve over rice with a sprig of cilantro and squeeze of fresh lime.