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Cypriot Halloumi Salad
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
ChefLock Recipe
Goan Fish Curry
This Goan-style fish curry brings together coconut milk, chilli and tamarind around firm white fish. Tamarind gives a deeper fruity sourness than lemon alone. The sauce should be balanced before the fish enters, allowing a short, gentle final cook.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Tamarind concentrate differs substantially between brands, so dilute and taste it rather than assuming every product has the same strength. Use unsweetened coconut milk and firm fish pieces checked for bones.
Cook the onion and spice base, add coconut milk and water, and adjust tamarind gradually. Simmer fish gently to 63°C, or until opaque and readily flaking. Tilt the pan or spoon sauce over the fish instead of stirring vigorously.
Excessive sourness needs more unsalted coconut sauce, not simply more chilli. If fish breaks apart, reduce stirring and cooking time. A thin curry base is easier to reduce before adding the fish.
About This Recipe
This Goan-style fish curry brings together coconut milk, chilli and tamarind around firm white fish. Tamarind gives a deeper fruity sourness than lemon alone. The sauce should be balanced before the fish enters, allowing a short, gentle final cook.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Blender
- ✓ Wide saucepan
- ✓ Fish spatula
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Make spice paste: Blend garlic and ginger with chilli, ground coriander, cumin, turmeric and a small amount of the measured water.
- Cook onion: Heat oil in a wide pan and cook onion for 6–8 minutes until soft.
- Fry paste: Add the spice paste and stir over medium-low heat for 2 minutes. Add tomato and cook for 5 minutes.
- Simmer sauce: Add coconut milk, remaining water, salt and half the tamarind. Simmer gently for 8 minutes and taste before adding more tamarind.
- Poach fish: Add fish in a single layer and cook at a gentle simmer for 7–10 minutes until the thickest piece reaches 63°C.
- Finish: Shake the pan gently instead of stirring to avoid breaking fish. Taste the balance and serve with rice prepared separately.
Chef Notes & Tips
Tamarind concentrates differ greatly in strength. Add part of the amount first and adjust only after tasting the cooked sauce.
Ingredient choices: Tamarind concentrate differs substantially between brands, so dilute and taste it rather than assuming every product has the same strength. Use unsweetened coconut milk and firm fish pieces checked for bones.
Cooking control: Cook the onion and spice base, add coconut milk and water, and adjust tamarind gradually. Simmer fish gently to 63°C, or until opaque and readily flaking. Tilt the pan or spoon sauce over the fish instead of stirring vigorously.
If something goes wrong: Excessive sourness needs more unsalted coconut sauce, not simply more chilli. If fish breaks apart, reduce stirring and cooking time. A thin curry base is easier to reduce before adding the fish.
Ingredient Substitutions
- ↔ White fish → firm salmon pieces
- ↔ Coconut milk → light coconut milk for a thinner sauce
- ↔ Tamarind → a little lime juice at the end for a different acidity
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Serve with plain rice and spoon the sauce around intact fish pieces. Keep an extra acidic garnish optional after the tamarind balance has been set.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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