Goan Fish Curry with Coconut Rice and Pickled Onions

**Prepare the Pickled Onions:** In a small bowl, combine the thinly sliced red onion, white vinegar, sugar, and salt. Mix well and let it sit for at least 20 minutes, or longer for a more intense flavor. They will soften and turn a vibrant pink.

**Cook the Coconut Rice:** In a medium saucepan, combine the rinsed basmati rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.

**Prepare the Goan Fish Curry:** Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until fragrant.

Add the curry leaves, turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30 seconds, being careful not to burn the spices.

Add the tamarind paste and coconut milk. Bring to a simmer.

Gently add the fish pieces to the curry. Cover the pot and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

If the curry is too thick, add a little water to reach your desired consistency.

Season with salt to taste.

Garnish with fresh chopped cilantro.

Serve the Goan fish curry hot with coconut rice and pickled onions on the side.