Goan recipes are those that are frequently used in the region of Goa in India’s west. The star ingredients of this cuisine are coconut milk, any type of seafood, and rice. The degree of spice in Goan cooking is much more intense because of the strategic location of the tropical region.

• 800 g of pomfret (cleaned, sliced)
• 1 sliced onion
• 1 chopped tomato (small)
• 4 pieces of chili (green, scored, deseeded)
• 1 c of coconut milk
• 1 tbsp of oil
• 4 tbsps of water
• Salt (as needed) 

• Grind and make into a paste:  

• 12 pcs of chili (red)
• 2 tbsps of coriander (seeds)
• 1 tbsp of ginger (chopped)
• 1 tbsp of tamarind (paste)
• 1 tsp of powdered turmeric
• 12 tbsps of water

1. Rub the slices of fish with turmeric and salt. Set them aside for about 5 minutes. Rinse them well and then drain.
2. Heat the oiled pan over medium heat. Saute the onions until golden brown (5 minutes).
3. Add in the tomatoes and the spice paste. Cook them for a short while. H
4. Add in water and coconut milk. Let it boil.
5. Add in the salt, chilis, and fish. Gently mix (careful not to break the fish meat). Let it simmer until the fish is cooked (6 minutes)

• If you follow tradition this should be made really spicy. But you could very well reduce the chilis according to your preferred degree of heat.

Serve this dish very hot with appam (coconut pancakes), sol kadi ( kokum cooked in coconut milk), or bread slices topped over hot rice.