Goan Fish Curry with Steamed Rice Coconut Fish Curry with Rice

Rinse the basmati rice in cold water until the water runs clear, then cook in a rice cooker or on the stove with 400 ml water and a pinch of salt for 15 minutes, then keep covered.

Cut the fish fillets into 5 cm chunks, then toss with 0.25 tsp turmeric and a pinch of salt. Set aside for 5 minutes.

Heat oil in a large skillet over medium heat. Add finely chopped onion and cook, stirring, for 4–5 minutes until softened and lightly golden.

Add minced garlic, grated ginger, and slit green chilies. Cook for 1 minute until fragrant.

Add diced tomatoes, remaining turmeric, coriander, cumin, and red chili powder. Cook for 3–4 minutes, stirring, until the tomatoes break down and the oil separates.

Pour in the coconut milk and add 0.5 tsp salt. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5 minutes, stirring occasionally.

Gently place the fish chunks into the simmering curry. Cover and cook for 6–8 minutes until the fish is opaque and flakes easily (internal temperature 63°C).

Stir in chopped cilantro, then serve the curry over steamed rice.