Goan-Style Fish Curry with Hijiki

Rinse the dried hijiki under cold water and soak in 2 cups of water for 10–15 minutes until it rehydrates. Drain and set aside.

Pat the fish fillets dry, then cut into large bite-size pieces. Lightly season with a pinch of salt and a pinch of turmeric. Set aside.

Heat oil in a large skillet over medium heat. Add mustard seeds and fenugreek seeds; when they start to crackle, add curry leaves, onion, and a pinch of salt. Sauté until the onion is soft and golden, about 5 minutes.

Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in the chopped tomatoes and cook, mashing occasionally, until they turn pulpy and the oil begins to surface, about 5–7 minutes.

Add the turmeric, cumin, coriander, and chili powder. Cook for 1 minute, stirring constantly, to toast the spices without burning them.

Pour in the coconut milk, tamarind pulp, rehydrated hijiki, and 1/2 cup water. Bring the sauce to a gentle simmer, then cook uncovered for 8–10 minutes so the sauce slightly thickens and the flavors meld. Be careful not to curdle the coconut milk—keep the heat low to medium.

Lower the fish pieces gently into the simmering sauce. Spoon some sauce over the top, then cover and cook on low heat for 8–10 minutes until the fish is opaque and flakes easily. Do not stir too much once the fish is in, to avoid breaking it.

Season with salt to taste, then sprinkle with fresh cilantro. Serve hot with steamed rice or naan.