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Tender white fish gently simmered in a bright coconut sauce scented with toasted spices, tamarind, garlic, and ginger. This coastal Indian classic balances warmth, tang, and creamy richness without overwhelming the fish.
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Blooming the spices in oil builds a fragrant base, while coconut milk softens their heat and tamarind supplies the sour edge that makes Goan fish curry distinctive. Adding the fish late preserves its moist, delicate texture.
Refrigerate cooled curry in an airtight container for up to 2 days. Store rice separately and refrigerate it promptly.
Reheat gently in a covered saucepan over low heat until the sauce is steaming and the fish reaches 74°C/165°F; avoid boiling, which can toughen the fish.
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