This creamy and tangy fish curry recipe is a new favorite in WAC Content Strategist Kristin Gole’s household. Taking its cues from the cuisine of Goa, a seaside state of India where seafood and spice abounds, Kristin’s simple fish curry transforms Pacific rockfish and basic ingredients into a richly-flavored meal.
Kristin found culinary inspiration for this recipe in the time she’s spent cooking with her Indian-American mother-in-law. “I’m always so impressed by her knowledge of flavors, her ability to make a delicious meal out of my empty pantry and scraps from my fridge when I’ve forgotten to properly grocery shop,” she said.
As someone newer to cooking Indian food — Kristin herself is of Italian and Irish descent — she’s found that the key to a great curry is a deliberate layering in flavors. “The order that you put in each ingredient, and the time you let it take to develop the flavors, is so important and adds a depth to the dish.”
