Goan Fish Curry with Coconut
A classic Goan delicacy, this fish curry blends fresh fish with a tangy and spicy coconut-based gravy, highlighting flavors from tamarind, coconut, and aromatic spices reminiscent of coastal India.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 600 gramsfresh firm white fish (like kingfish, mackerel or pomfret)
cut into medium-sized pieces
- 100 gramsgrated fresh coconut
- 6 piecesdry red chili peppers
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds
- 1 teaspoonmustard seeds
- 1 teaspoonturmeric powder
- 1 tablespoontamarind paste
- 10 leavesfresh curry leaves
- 2 centimetersginger
fresh, peeled
- 4 piecesgarlic cloves
- 1 piecegreen chili
slit
- 1 mediumonion
finely chopped
- 3 tablespoonscooking oil
- 1 ½ teaspoonssalt
or to taste
- 2 cupswater
Instructions
Dry roast the dry red chili peppers, coriander seeds, cumin seeds, and mustard seeds in a pan over medium heat until fragrant (about 2-3 minutes). Remove from heat and allow to cool.
Grind the roasted spices along with grated coconut, ginger, garlic, and a little water to form a smooth paste. Set aside.
Heat the oil in a deep pan or kadhai over medium flame. Add curry leaves and chopped onions. Sauté until onions become translucent and soft, about 5 minutes.
Add turmeric powder and the green chili. Stir gently for about 1 minute.
Add the coconut-spice paste prepared earlier. Cook for about 5 minutes, stirring occasionally to prevent sticking.
Mix in tamarind paste and salt. Pour in 2 cups of water, stir well, and bring the mixture to a gentle boil.
Add the fish pieces carefully into the curry. Cover and simmer for about 12-15 minutes or until the fish is cooked through and tender.
Taste and adjust salt or tamarind paste if needed. Remove from heat.
