Glad to hear you enjoyed, it's always one of our favorites!

Thanks, I have seen this method used in Malaysia as well.

Well glad to hear you have been enjoying it! Hope you find some other ideas to tempt you too.

In Goa we use grated coconut and extract the juice (milk) to make curry.

I've used this one and love it! https://importfood.com/products/thai-cookware/item/mortar-and-pestle-solid-thai-granite

Yes I do, but actually the one I have is really old that I picked up on a trip to Peru, so it's not exactly linkable! But one thing I would say is I'd suggest going for one that is a little coarse on the bottom rather than smooth, as I think it helps with crushing the seeds etc.

I don't, but you could certainly make this with shrimp instead of fish (not sure if it would be quite what you are thinking of but it will certainly be tasty!)

It's worth looking to see what ingredients are in the mix, as they can vary and may or may not be similar to the spices here, which is why I would always recommend working from the basic spices. But you will almost certainly need to add at least fresh garlic and ginger as well as tamarind and the fresh chili, tomato and coconut to get as close as you can to the curry's flavors.

I have a bag of masala spice mix, can I use this instead?

Yes, you certainly could make this with chicken, just be aware it will take longer to cook than fish. You might want to brown the chicken first, then take it out and set aside, before you make the curry to help it along (plus it will add flavor)

That's the amount as it is when you buy the paste (though you may need a little more or less depending on how concentrated yours is as that can vary). If you are starting from scratch with tamarind pods, you'll need a bit more of the tamarind water you make, probably nearer 2tbsp or more depending how strong you make it.

Glad to hear you enjoyed! Haven't tried it with smoked fish but glad it worked out. And yes, do take a look around - hope you find some other ideas.

Glad to hear you enjoyed, and yes lemon/lime works well as an alternative (though there is something about tamarind's flavor that make it worth using, if you can get it). Yes, curry leaves are indeed popular and a good addition, if you have them.

We just made your curry - delicious. Didn’t have tamarind so added lime, which worked well IMO. I’m not the biggest fan of fish so this was a great way to eat it! Oh and we added curry leaves, my favourite ingredient in southern Indian food! It was in almost everything we ate in Kerala, along with mustard seeds.

In all honesty, these are both pretty central to the flavor of this dish so are not easily substituted. The lemon would work in a pinch, but is certainly not quite the same. If you don't want to use coconut milk, a little cream would be OK, but again really not the same.

It's really up to you, depending on what you can get and prefer heat-wise (I don't think it's common to get the local chilis outside of India) - I generally use serrano, but as you prefer, like I say.

So I don't have a kids version of this exact curry, but I sometimes make my kid-friendly salmon curry for them when we have this - it's linked above but here's the link: https://www.carolinescooking.com/kid-friendly-salmon-curry/

Great, glad to hear you enjoyed!

Sounds good, glad you enjoyed!

So glad to hear you enjoyed! And yes, definitely a good idea to have some spare sauce in the freezer at this point 🙂

Yes tomato paste certainly works as an alternative, and great having fresh fish stock as well. Glad you enjoyed!

Glad to hear you enjoyed! It's one of our favorites as well.

I'd really recommend against using the pre-mixed spices for this as the flavors just aren't quite right - they are intended to help speed up to get a particular flavor but it's not the same as those in this Goan curry. Particularly it's missing the tamarind which is key here. I know it might look like a few ingredients, but it's actually pretty easy so hope you'll give it a try as it is!

This looks very good and appetizing.. I just wanna know if the readily available garam masala Or curry powder that I have at home would be enough instead of making your own? And would the procedure be the same? I wanna make it good coz I wanna convince my vegan boyfriend that he can be pescatarian instead 🙂 Thanks a lot!

Glad to hear you enjoyed, it really is such a favorite of ours too. Those sound like tasty additions, too.

So glad to hear you enjoyed. Yes you can certainly use different fish in this and I can see haddock being good (it just might break up a little more than some).

Sorry, looks like a little part of the description was deleted in updating recipe format at some point, now amended - it's diced then added along with the chili. Hope you enjoy!

I want to make this tonight, how do I prepare the tomato for the dish?

Once I'd made the spice mix it all came together really quickly and easily so suitable for a week-night dinner too, just serve over rice. For the record I used haddock (it was the only MSC certified fish on the shelf when I went to the shop) and it worked perfectly well.

So glad you enjoyed, it's a big favorite here too. I do keep meaning to explore some other curries so I will see what I can do!

So glad you enjoyed - it's a big favorite here too!

Great to hear you enjoyed, it's definitely one of our favorites.

So glad to hear you enjoyed, and yes can see curry leaves are good in there if you have them.

Glad you enjoyed! It's definitely one of our favorites as well.

So glad to hear! It's definitely a favorite.

So glad you enjoyed! Yes, just double everything if you want twice as much and otherwise the directions are the same.

So glad to hear you enjoyed, it's such a favorite of ours as well.

Thanks for your comment, and I can appreciate fresh coconut is good but it's actually not something we can find here all that easily (at least not consistently). I always use unsweetened coconut milk and have never found this to be sweet, although I can see that concern. And yes, if you use coconut itself I'd imagine a blender is helpful to combine.

Also try dried red chillies instead of the green ones, you might like the result more ;-). I prefer putting in all the curry ingredients (fresh grated cocunut, chillies, salt) in a blender. It gives it the nice texture (the coconut milk makes it quite runny).

If you are in the US, you can find pomfret in the asian stores, (generally frozen though). Not sure about europe. We cook it with basa fish, and tilapia as well.

Not tried it with haddock, so I will take your word for it,

That's great! So glad you liked it. I have a few meat curries I really like - on the site there is a beef massaman curry and lamb rogan josh, both of which I love. They are actually both made in the slow cooker to help get the flavors right through the meat but could also be done as a braise. They are not quite as quick as this but it's largely hands off cooking.

So glad you enjoyed it! Yes lemon is not a bad alternative if you don't have tamarind, though I do recommend hunting some down if you can. And absolutely, worth experimenting with different fish!

1. I did not have tamarind concentrate so I replaced with 1 teaspoon of lemon oil.
2. Also I crushed onion in a bullet then fried in the oil.
3. In the end since my curry was little thick (as onions were crushed), I added around 1/2 cup water.

I am going to try this soon with different Fish !

Thanks for letting me know, Rachel, I'm so glad it has become a favorite - it's one we come back to often and love over and over as well!

So glad you enjoyed, and I couldn't agree more about the layers of flavor.

Thanks Val, hope you enjoy!

Thanks Jolene! In fairness the kids can be pretty skeptical at times, but this wasn't one I'd try on them anyway due to the spice, but we love it!

So glad to hear you enjoyed it, it's a big favorite here. And I can imagine salmon would work well too, as it clearly did.

So glad you enjoyed, and I can imagine swordfish being great in there too.

Thanks Jo, I am so glad you enjoyed it. It's a big favorite here too, and love hearing when others love it as much!

Thanks for letting me know, so glad to hear you enjoyed it!

I am so pleased you both made it and everyone loved it! That's great to hear - thanks so much for coming back to let me know!

Thanks Stefanie, so glad you liked it, and I agree I love how quick it is given you are making from scratch. And you're reminding me I need to make it again soon myself!

Yes, tilapia stays fairly firm and can take on flavor so should work.

Thanks for your comment, Jennifer, I'm so glad you enjoyed it. It has become a favorite here too!