Mango-Stuffed Goan Fish Curry

1.Rinse the fish chunks gently and pat dry with paper towels. Set aside.

2.In a small bowl, combine the finely diced mango with a pinch of salt and a little lemon juice to enhance freshness. Mix well.

3.Carefully make a small slit or pocket in each fish chunk without cutting all the way through. Stuff each pocket generously with the mango mixture and set aside.

4.Heat the vegetable oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.

5.Add cumin seeds and fenugreek seeds, sauté for about 30 seconds until fragrant.

6.Add the chopped onions, green chilies, garlic, and ginger. Sauté until the onions turn golden brown, about 7-8 minutes.

7.Stir in turmeric powder, red chili powder, and coriander powder. Cook the spices for 1-2 minutes, stirring constantly to avoid burning.

8.Add tamarind paste and coconut milk to the pan, stirring well to combine. Bring the curry base to a gentle simmer.

9.Gently place the mango-stuffed fish chunks into the curry, ensuring they are submerged in the sauce. Cover and cook on low heat for 10-12 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent the fish from breaking apart.

10.Season the curry with salt to taste and squeeze the juice of half a lemon over the top. Give a gentle stir to incorporate.

11.Garnish with freshly chopped coriander leaves before serving.

12.Serve hot with steamed rice or Goan poi (bread) for an authentic experience.