Kitchen Recipe Collection
Indian Goan Fish Curry
A bright, fiery, and deeply tangy coconut-based fish curry from the coastal state of Goa, flavored with tamarind and Kashmiri chilies.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- firm white fish (pomfret or kingfish)
- freshly grated coconut
- kashmiri dry red chilies
- coriander seeds
- cumin seeds
- garlic
- tamarind paste
- turmeric
- onions
- coconut oil
Equipment
- Blender
- Wide pan or clay pot
Instructions
- 1
Marinate Fish
Clean the fish pieces and marinate them with a pinch of turmeric, salt, and a few drops of lemon juice. Set aside.
- 2
Soak Chilies
Soak Kashmiri dry red chilies in warm water for 15 minutes to soften them.
- 3
Grind the Paste
In a blender, combine freshly grated coconut, soaked red chilies, coriander seeds, cumin seeds, garlic cloves, and a little water.
- 4
Make it Smooth
Blend until you get an incredibly smooth, fine, vibrant orange-red paste.
- 5
Extract Tamarind
Soak a small ball of tamarind in warm water, squeeze it, and extract the tangy juice. Discard the pulp.
- 6
Sauté Onions
In a wide pan (preferably earthen), heat coconut oil. Add finely chopped onions and sauté until translucent.
- 7
Add Coconut Paste
Pour the vibrant coconut-spice paste into the pan. Cook on medium heat for 5-6 minutes until the raw smell of the spices disappears.
- 8
Add Tamarind and Water
Pour in the tamarind extract and about 1.5 cups of water to adjust the curry's consistency. Bring to a rolling boil.
- 9
Add the Fish
Once the curry is bubbling, gently slide the marinated fish pieces into the pan. Add salt.
- 10
Cook the Fish
Lower the heat, cover the pan, and simmer gently for 8-10 minutes. Fish cooks very quickly.
- 11
Check Consistency
The curry should be luscious and slightly thick from the coconut. Do not stir vigorously, just swirl the pan to avoid breaking the fish.
- 12
Serve
Let it rest for 10 minutes so the fish absorbs the tangy flavors. Serve hot over a bed of steamed white rice.
Cooking Tips
- Using freshly grated coconut rather than canned coconut milk gives this curry its authentic texture and sweetness.
- Kashmiri chilies are essential—they provide the fiery red color without making the dish unbearably spicy.
Variations
- Goan Prawn Curry: Substitute fish with fresh prawns and reduce the simmering time to 5 minutes.
Chef's Notes & Storage
- A staple in Goan households, traditionally eaten with parboiled rice for lunch.
Nutrition Estimate
340 calories · 26g protein · 12g carbs · 22g fat · 3g fiber per serving
