Goan Fish Curry 🐟 Coconut & Kokum 🇮🇳 (Ambot Tik)

Description

Coastal, tangy, and coconut-smooth — tender white fish in a chili–coconut gravy brightened with kokum/tamarind 🌴🍛.
Hook: One-pan, 30-minute curry with restaurant balance ⚡

Ingredients

• 🐟 Firm white fish (cod/kingfish/snapper), 3–4 cm chunks: 700 g (1.5 lb)
• 🧂 Salt: 1 tsp (6 g / 0.21 oz)
• 🌕 Turmeric: ½ tsp (1.5 g)
• 🛢 Coconut oil (or neutral): 2 tbsp (30 ml / 1 fl oz)
• 🧅 Onion, finely chopped: 1 small (100 g / 3.5 oz)
• 🫚 Ginger–garlic paste: 1 tbsp (15 g / 0.5 oz)
• 🌶 Green chilies, slit: 1–2
• 🍃 Fresh curry leaves: 10–12
• 🌶 Kashmiri chili powder (mild): 2 tsp (6 g / 0.21 oz)
• 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
• 🌱 Ground cumin: ½ tsp (1.5 g / 0.05 oz)
• ⚫ Freshly ground black pepper: ¼ tsp (0.8 g)
• 🟤 Kokum petals: 3–4 (or tamarind paste 1 tbsp / 15 ml)
• 🥥 Thin coconut milk: 300 ml (1¼ cups / 10 fl oz)
• 🥥 Thick coconut milk: 200 ml (¾–1 cup / 6.8–8 fl oz)
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
• 🍋 Lime wedges, to serve

Preparation

1. 1️⃣ Season fish: Toss with salt and turmeric; rest 10 min.
2. 2️⃣ Base: Heat coconut oil. Sauté onion 5–6 min to light golden. Add ginger–garlic, green chilies, and curry leaves; cook 30 s.
3. 3️⃣ Spices: Lower heat; stir in Kashmiri chili, coriander, cumin, pepper and bloom 20–30 s.
4. 4️⃣ Simmer: Add thin coconut milk and kokum/tamarind; season with a pinch more salt. Bring to a gentle simmer.
5. 5️⃣ Poach fish: Slide in the fish; cook 3–5 min until just opaque.
6. 6️⃣ Finish: Stir in thick coconut milk and keep below a boil 1–2 min. Rest 2 min. Scatter cilantro. Serve with steamed rice.

Total Time

🕒 Prep: 10–12 min

🔥 Cook: 15–18 min

⏳ Total: ~30 min

Back to full recipe