Fish Curry

Being a coastal state, fish has always been central to the cuisine of Goa. Kingfish, pomfret, shark, tuna, sardines and mackerel are most commonly eaten. Chillies and tomatoes were introduced to India with the arrival of Vasco da Gama and the Portuguese in the sixteenth century and keenly adopted into the local cuisine. This curry offers sour notes from the addition of tamarind, balanced with tomatoes and chillies that add sweetness and heat.