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Goan Tamarind Coconut Fish Stew with Potatoes
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1 pound white fish fillets, cut into 2-inch pieces
  • 2 medium potatoes, peeled and cubed
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons tamarind paste
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, minced
  • 1 teaspoon turmeric powder
  • 2 teaspoons chili powder
  • 1 teaspoon mustard seeds
  • 10 curry leaves
  • 2 tablespoons vegetable oil
  • 1/2 cup water
  • Salt, to taste
  • Chopped fresh cilantro, for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the mustard seeds and curry leaves. Cook until the seeds begin to pop.
  • Stir in the onion, garlic, and ginger. Cook for 4 to 5 minutes until the onion softens.
  • Add the turmeric and chili powder. Stir for 30 seconds, then add the potatoes. Cook for 2 minutes to coat them with the spices.
  • Pour in the coconut milk, water, and tamarind paste. Add salt and bring the mixture to a gentle simmer. Cover and cook for 12 to 15 minutes until the potatoes are tender.
  • Add the fish pieces. Simmer uncovered for 5 to 7 minutes until the fish is just cooked through and flakes easily.
  • Remove from heat and sprinkle with chopped cilantro before serving.

Notes

Taste the gravy after the potatoes soften and add a little more tamarind paste if you prefer sharper sourness. The fish should be added only at the end so it does not break apart. Leftovers keep well in the fridge for two days. Reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Measuring Spoons