Goan Fish Curry
A classic Goan Fish Curry with a tangy and spicy coconut milk base, perfectly balanced with tamarind and aromatic spices, reflecting the rich coastal flavors of Goa.
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Ingredients
- 600 gramsfirm white fish (like kingfish, pomfret, or cod)
cut into chunks
- 1 tablespoontamarind paste
- 100 gramsgrated coconut
- 6 piecesdry red chilies
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds
- 1 teaspoonblack peppercorns
- 1 teaspoonmustard seeds
- 0 ¼ teaspoonfenugreek seeds
- 10 leavescurry leaves
- 1 piecegreen chili
sliced lengthwise
- 4 piecesgarlic cloves
peeled
- 1 inchfresh ginger
piece, peeled
- 1 mediumonion
finely chopped
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 3 tablespoonscoconut oil
- 1 to tastesalt
- 300 milliliterswater
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Dry roast the dry red chilies, coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds over medium heat until aromatic, about 2-3 minutes. Let them cool.
Grind the roasted spices with grated coconut, garlic cloves, ginger, and tamarind paste to a smooth paste using a little water if needed. Set aside.
Heat coconut oil in a pan over medium heat. Add curry leaves and green chili, fry for about 30 seconds until fragrant.
Add chopped onions and sauté until translucent, about 5-6 minutes.
Add turmeric powder and red chili powder, stir for 30 seconds.
Add the prepared ground spice and coconut paste. Cook for 5 minutes, stirring occasionally.
Add water and salt. Bring the mixture to a gentle boil.
Add the fish chunks carefully into the curry. Cover and simmer on low heat for 10-12 minutes or until the fish is cooked through and tender.
Check seasoning and adjust salt if necessary. Garnish with fresh coriander leaves and remove from heat.
Serve hot with steamed rice.
