Traditionally, authentic Goan fish curry is made with kingfish, pomfret, or mackerel, but you can also use any firm white fish such as tilapia or snapper. Clean the fish thoroughly under running water, remove scales and fins if needed, and cut it into medium pieces for easy cooking.

Next, marinate the fish. Rub the cleaned fish with a little salt and turmeric powder. Coat each piece evenly and let it rest for a short while. This light marination helps remove any strong smell and adds a gentle flavor base for the curry.

Soak tamarind in warm water until it softens. Mash it well to extract the pulp and strain the liquid. This tangy tamarind water gives the curry its signature coastal sourness and enhances the Goan flavor.

Now, prepare the Goan Masala Paste. Blend grated coconut, dried red chilies, coriander seeds, cumin seeds, garlic, ginger, turmeric, tamarind pulp, and red chili powder with a little water until smooth. This fresh homemade masala forms the heart of the curry, giving it a rich, spicy, and creamy texture.

Heat coconut oil in a deep pan and add the freshly ground masala paste. Sauté on medium heat until aromatic and lightly thickened, stirring well so the flavors develop and release their coastal aroma.

Add kokum, Sichuan pepper, and a little salt to the masala base, then gently place the marinated fish pieces into the simmering curry. Cover and cook until the fish turns tender, perfectly absorbing the spicy coconut flavors.

Once cooked, garnish the curry with fresh coriander leaves or a few slices of green chilies. Serve hot with steamed rice, Goan poi bread, or soft basmati rice for a complete coastal Goan meal.