Ingredients
- •4 white fish fillets (pomfret, sea bass, or cod — 6 oz each)
- •1 tsp kosher salt
- •½ tsp ground turmeric
- •1 tbsp fresh lemon juice
- •For curry paste:
- •1 cup freshly grated coconut (or 3/4 cup desiccated coconut soaked in warm water)
- •6 dried red chilies, soaked in warm water
- •1 tsp cumin seeds
- •1 tsp coriander seeds
- •¼ tsp black peppercorns
- •4 cloves garlic
- •1-inch piece ginger
- •For curry sauce:
- •2 tbsp coconut oil
- •1 large onion, finely sliced
- •2 green chilies, slit lengthwise
- •1 can (14 oz) coconut milk
- •2 tbsp tamarind paste
- •1 tsp kosher salt
- •4 kokum petals (or 1 tbsp tamarind paste as substitute)
- •Fresh cilantro for garnish
- •Steamed basmati rice for serving
Instructions
Rub fish fillets with salt, turmeric, and lemon juice. Set aside.
Place fillets in vacuum-seal bags in a single layer. Seal on the gentle setting.
Preheat sous vide bath to 130°F (54°C).
Submerge and cook for 35–40 min.
While fish cooks, make the curry paste. Blend soaked coconut, soaked chilies, cumin, coriander, peppercorns, garlic, and ginger into a smooth paste with 2–3 tablespoons of water.
Heat coconut oil in a wide saucepan over medium heat.
Add sliced onion and cook 8–10 min until softened and turning golden.
Add the curry paste and slit green chilies. Cook 3–4 min, stirring constantly, until fragrant and the oil separates.
Pour in coconut milk and stir to combine.
Add tamarind paste, kokum petals, and salt.
Simmer gently for 10 min until the sauce thickens slightly.
When fish is done, gently remove fillets from bags.
Carefully slide the sous vide fish fillets into the simmering curry.
Spoon sauce over the fish and simmer on very low heat for 3–4 min (do not stir — just baste gently).
Garnish with fresh cilantro.
Serve with steamed basmati rice, spooning plenty of curry sauce over each serving.
Notes
- •Fresh coconut makes the biggest difference; desiccated coconut soaked in warm water is the next best option
- •Kokum is a sour fruit unique to Goan cooking — extra tamarind paste is the standard substitute
- •The fish should be gently nestled into the sauce, never stirred aggressively — it's fragile
- •Goan fish curry is traditionally eaten with plain steamed rice, never naan or roti