Ingredients:

• White fish (pomfret, rohu, basa, or any river fish): 500g (cleaned and cut)
• Grated coconut: 1 cup
• Dry red chilies: 4–5 (adjust to taste)
• Cumin seeds: 1 tsp
• Garlic: 4–5 cloves
• Ginger: 1 inch
• Turmeric powder: 1 tsp
• Tamarind: 1 tbsp (soaked in warm water)
• Onion: 1 (chopped)
• Green chili: 1 (slit)
• Oil: 2–3 tbsp
• Salt: to taste
• Water: as required (for gravy consistency)

Preparation Steps:

1. Make the Masala Paste:
   1. Blend grated coconut, red chilies, cumin, garlic, ginger, and turmeric with a little water into a smooth paste. This masala is the heart of the Goan curry.
2. Cook the Curry:
   1. Heat oil in a pan and sauté the chopped onion until light golden.
   1. Add the ground masala and fry on medium heat for 5–6 minutes until raw smell goes away.
   1. Squeeze and add tamarind extract. Add water to adjust the gravy consistency.
   1. Add salt and bring it to a boil.
3. Add the Fish:
   1. Gently place the fish pieces into the curry. Cover and cook for 8–10 minutes on medium heat. Stir gently to avoid breaking the fish.
4. Final Touch:
   1. Add the slit green chili, simmer for 2 more minutes. Garnish with fresh coriander leaves if desired.

Serving:

Serve hot with steamed rice.