To begin, soak the Kashmiri red chillies in hot water for 2-3 hours. De-seed them and blend them into a smooth paste. If you prefer a hotter version, leave a few chillies with seeds.
Marinate the fish fillets with salt, turmeric powder and lemon juice. Keep aside for 10-15 minutes.
Prepare the curry paste by blending together grated coconut, tamarind paste, onion, garlic, and ginger.
Add the red chilli paste prepared earlier. Add in the ground garam masala. Mix well.
Next add cumin powder (jeera) and coriander powder (dhania). Mix.
Heat 2 tbsp of oil in a pan. Traditionally coconut oil is used. I am using refined oil. Pour in the masala. Saute until you can no longer smell the rawness of ginger and garlic. Add in enough water. Cover it with a lid and cook for 5-10 minutes. Add in the fish fillets. Cover with a lid again and let it simmer until the fish is cooked.
The Goan Red Fish Curry is ready to serve. Garnish with chopped coriander leaves and serve hot.