Konkani Fish Curry

• For the curry: 500 g fish (pomfret, mackerel, kingfish), cut into steaks
• 2 tbsp coconut oil
• 1 medium onion, finely sliced
• 1 medium tomato, chopped
• 8–10 fresh curry leaves
• 1 tsp mustard seeds
• Salt to taste
• Water as needed

• 1 cup freshly grated coconut
• 4–6 dried red chillies (adjust to heat)
• 1 tbsp coriander seeds
• ½ tsp cumin seeds
• 3–4 garlic cloves
• ½" piece ginger
• Small lemon-sized tamarind ball (or 3 kokum petals)
• ½ tsp turmeric powder

1. Prep fish: Rinse and pat dry the fish pieces. Lightly rub with salt and a pinch of turmeric. Set aside.
2. Make the masala: In a blender, grind the grated coconut, dried chillies, coriander seeds, cumin, garlic, ginger and tamarind with 3–4 tbsp water to a smooth paste.
3. Sauté aromatics: Heat coconut oil in a deep pan. Add mustard seeds; when they splutter, add curry leaves and sliced onion. Sauté until translucent and lightly golden.
4. Add masala & tomato: Stir in the ground masala and cook on medium heat for 3–4 minutes until fragrant. Add chopped tomato and cook until oil slightly separates.
5. Add water: Pour 1 to 1½ cups of water (adjust for desired consistency) and bring to a gentle simmer.
6. Add fish carefully: Gently slide the fish pieces into the simmering curry. Cover and simmer on low for 8–10 minutes until fish is cooked through. Avoid excessive stirring to keep the fish intact.
7. Adjust seasoning: Taste and add salt. If using kokum, adjust tang by adding 1–2 extra pieces or a splash of tamarind water if needed.
8. Finish: Turn off heat and drizzle a teaspoon of coconut oil on top for aroma. Garnish with fresh curry leaves.

Serve hot with steamed rice, neer dosa, or plain boiled rice. A simple kachumber or sliced raw onion and lemon on the side complements the curry well.

• Use kokum instead of tamarind for a characteristic coastal sourness.
• Freshly grated coconut gives the best flavor — avoid desiccated coconut for authenticity.
• For a slightly thinner curry, increase water and simmer a little longer.