Goan Fish Curry Recipe

• 7 Kashmiri chilies
• 1/2 medium coconut scraped
• 1 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 1/2 teaspoon turmeric powder
• 10 medium cloves of garlic
• 1/2 inch piece of ginger
• 2 tablespoons vegetable oil
• 8 curry leaves
• 2 slit green chillies
• 1 small onion slivered
• 2 cups water
• Salt
• 1/2 inch thick fillets of any firm white-fleshed fish (like kingfish)

1. Grind chilis, coconut, coriander, cumin, turmeric, garlic, and ginger in a spice grinder or blender until very smooth. Set aside. Heat oil in a large heavy-bottomed lidded saucepan over high heat until shimmering. Add the curry leaves and chillies and stir till they splutter and release their aroma, about 15 seconds. Reduce heat to medium. Add the onion and cook, stirring occasionally, until softened but not browned, about 5 minutes.
2. Add the spice paste and keep stirring from time to time until it releases an aroma and the oil begins to float on top, about 5 minutes. Add water, stir, close the lid and bring the curry to the boil. Once boiled, check seasoning and add salt if needed. Reduce heat to low and slide in the fish fillets until they are totally immersed in the curry. Let the fish cook gently for 5 minutes without stirring. Serve immediately with steamed white rice.

chilies, coconut scraped, coriander seeds, cumin seeds, turmeric powder, garlic, ginger, vegetable oil, curry, green chillies, onion, water, salt, whitefleshed fish

Taken from www.seriouseats.com/recipes/2011/11/goan-fish-curry-recipe.html (may not work)