Goan Fish Curry

Soak the Kokum Petals in a cup of warm Water for 10–15 minutes to soften; reserve the soaking liquid and set the petals aside.

In a dry skillet over medium heat, toast the Dried Kashmiri Red Chilies, Coriander Seeds, Cumin Seeds and Black Peppercorns until fragrant and slightly darkened—watch carefully so they don't burn. Remove from heat and let cool.

Transfer the toasted spices to a blender and add the Garlic, Ginger, Fresh Grated Coconut and a pinch of Ground Turmeric. Add a few tablespoons of the reserved Water or kokum soaking liquid and blitz to a smooth, thick paste—add more water if needed to loosen.

Pat the Firm White Fish dry and lightly season with Fine Salt and a little extra Ground Turmeric if you like. Keep the fish chilled until ready to cook.

Heat a generous splash of Coconut Oil in a wide skillet or saucepan over medium heat. Add the sliced Onion and sauté until soft and translucent.

Stir in the chopped Tomato and cook until it breaks down and becomes pulpy, then add the prepared coconut-spice paste and fry for 3–5 minutes until the raw smell disappears and the oil begins to separate.

Pour in the reserved kokum soaking liquid and another 1–2 cups of Water (adjust for desired curry consistency). Bring the curry to a gentle simmer and taste for seasoning—add more Fine Salt if needed.

Gently slide the seasoned pieces of Firm White Fish into the simmering curry, taking care not to overcrowd the pan. Simmer gently for 6–8 minutes, or until the fish is just cooked through and flakes easily.

Turn off the heat and let the curry rest for a couple of minutes so the flavors meld. Serve hot with steamed rice or warm bread, and finish with an extra drizzle of Coconut Oil if desired.