Ingredients:

• 500g fish (any white fish like pomfret, kingfish, or snapper)
• 1 medium onion, finely chopped
• 1 tomato, chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon tamarind paste
• 2-3 curry leaves
• 1 cup coconut milk
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tablespoon oil
• 1 cup water (adjust consistency)

Instructions:

1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
2. Now, add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and green chilies, cook for another 2 minutes.
4. Add chopped tomatoes and cook until soft. Then, add turmeric powder, coriander powder, and red chili powder.
5. Stir the mixture well and cook for 5 minutes until the spices blend well with the tomatoes.
6. Add tamarind paste and water, bring it to a simmer.
7. Add the fish pieces to the curry and cook for about 10-12 minutes until the fish is cooked through.
8. Finally, add coconut milk and cook for 2 more minutes. Adjust seasoning with salt as needed.
9. Garnish with fresh coriander leaves and serve hot with rice or bread.

Serving:

Serve the Goan-style Fish Curry hot with steamed rice or traditional bread like pav or chapati.