Goan Fish Curry

Ingredients

• 7 Kashmiri chilies
• 1/2 medium coconut scraped
• 1 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 1/2 teaspoon turmeric powder
• 10 medium cloves of garlic
• 1/2 inch piece of ginger
• 2 tablespoons vegetable oil
• 8 curry leaves
• 2 slit green chillies
• 1 small onion slivered
• 2 cups water
• Salt
• 1/2 inch thick fillets of any firm white-fleshed fish, like kingfish

Directions

1. Using a blender or spice grinder, grind the chilis, coconut, coriander, cumin, turmeric, garlic, and ginger until the mixture is very smooth. Set the paste aside.
2. Put the oil in a large, heavy-bottomed saucepan with a lid and heat it over high heat until it shimmers. Stir in the curry leaves and chillies, and cook until they sputter and turn fragrant, about 15 seconds.
3. Turn the heat down to medium. Add the onion and cook, stirring now and then, until it has softened without browning, about 5 minutes.
4. Add the spice paste and continue cooking, stirring from time to time, until it smells aromatic and the oil starts to rise to the surface, about 5 minutes.
5. Pour in the water, stir, cover the pan, and bring the curry to a boil. Once it has boiled, taste for seasoning and add salt if needed.
6. Lower the heat to low and gently slide in the fish fillets, making sure they are completely submerged in the curry. Cook the fish gently for 5 minutes without stirring. Serve immediately with steamed white rice.