Goan Fish Curry Recipe (Indian Fish Curry)
Goan Fish Curry is a traditional Indian seafood dish from Goa, a coastal state in India. It is a spicy and tangy fish curry made with fresh fish, grated coconut, and a blend of spices, it is rich, tangy for healthy Indian recipe lovers. It is served with hot steamed rice, making it a simple yet satisfying Indian non vegetarian dish. It is a must-try coastal Indian cuisine. Learn how to make Goan Fish Curry at home with our easy step-by-step guide, perfect for beginners and fish curry eaters. This recipe brings the taste of Goa to your kitchen in under 30 minutes.
Ingredients List
- 500g fish (preferably kingfish, pomfret, or mackerel)
- 2 tablespoons oil (coconut oil preferred)
- 1 medium onion (finely chopped)
- 2 green chilies (slit)
- 1 medium tomato (chopped)
- 1 cup coconut milk
- 1 cup water (as needed)
- 1 tablespoon tamarind pulp
- Fresh coriander leaves for garnish
- 1 cup grated coconut
- 4-5 dried red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4-5 garlic cloves
- 1-inch ginger
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 4-5 kokum rinds
- 5-6 Sichuan pepper
- Salt
Goan Fish Curry Recipe Instructions
Prepare the Fish
1. Choose your fish – Traditionally, Goan fish curry uses kingfish (surmai), pomfret, or mackerel. You can also use any firm white fish. Clean the fish thoroughly under running water and remove scales, guts, and fins if needed.
2. Cut the fish into medium-sized pieces (about 2–3 inches each).
Marinate the Fish
3. Add ½ teaspoon salt and ¼ teaspoon turmeric powder to the fish pieces. Gently rub the marinade over the fish and let it rest for 15–20 minutes. This helps eliminate any fishy smell and infuses a base flavor.
Prepare the Tamarind
4. Take a small lemon-sized ball of tamarind (or about 1 tablespoon if using paste), place it in a glass bowl, and add ½ cup of warm water. Let it soak for 10–15 minutes to soften and release its tangy flavor.
After soaking, mash the tamarind in the water with your fingers or a spoon to extract the pulp. Strain the liquid using a fine sieve. Set the tamarind water aside for later use in the curry.
Grind the Masala Paste
5. In a blender, grind the following ingredients into a smooth paste using a little water:
- Grated coconut
- Dried red chilies
- Coriander seeds
- Cumin seeds (jeera)
- Garlic cloves
- Ginger
- Turmeric powder (haldi)
- Tamarind
- Red chili powder
Cook the Curry Base
6. Heat coconut oil in a pan over medium heat, then add the freshly ground masala paste, and cook for 3–4 minutes.
7. Stir everything and bring the curry to a gentle simmer.
Add the Fish and Simmer
8. Carefully place the fish pieces into the curry. Add 2–3 kokum rinds, ½ teaspoon Sichuan pepper, and salt. Cover and cook for 7–10 minutes, or until the fish is cooked through and has absorbed the flavors.
Garnish and Serve
9. Once the fish curry is cooked, sprinkle fresh coriander leaves or sliced green chili on top. Serve hot with steamed rice, or pair it with Goan poi (bread). Enjoy your delicious Goan Fish Curry.
Serving Suggestions for Goan Fish Curry
- Steamed Rice: Serve Goan fish curry with plain steamed rice to soak up the flavorful coconut-based gravy.
- Goan Poi or Pav: Traditional Goan bread (poi) or soft pav buns complement the rich curry perfectly and you can also pair it with a simple cucumber, onion, and tomato salad with a squeeze of lemon adds freshness and crunch to the meal.
- Fried Fish: For a festive Goan meal, pair the curry with crispy fried fish on the side. Use fresh fish for this seafood recipe. Fresh fish will give your curry a much better taste and texture.
- Papad (Appalam): Serve with roasted or fried papad for an added crunch.
- Pair with Raita: A light cucumber or mint raita helps balance the heat and spices in the curry. You can adjust spice levels according to your preference. Use fewer chilies or even skip them. The choice is yours.
FAQs
Traditionally, Goan fish curry is made with kingfish (surmai), pomfret, or mackerel. However, you can also cook this curry with any firm white fish such as snapper, cod, or tilapia.
Steamed rice is the classic choice. You can also serve it with Goan poi (bread), pav, a simple salad, or papad.
Coconut is an essential ingredient in authentic Goan fish curry. However, you can use coconut milk or skip it, though the taste of curry will be different.
Recipe Card
Goan Fish Curry (Indian Fish Curry)
Equipment
- 1 Blender or mixer grinder
- 1 Deep sauté pan
- 1 Spatula
- 1 Knife and chopping board
- 1 Bowl for marination
- 1 Fine sieve for tamarind
Ingredients
- 500 g fish kingfish, pomfret, or mackerel
- 2 tablespoons oil coconut oil preferred
- 1 medium onion finely chopped
- 2 green chilies slit
- 1 medium tomato chopped
- 1 cup coconut milk
- 1 cup water as needed
- 1 tablespoon tamarind pulp
- Salt to taste
- Fresh coriander leaves for garnish
- 1 cup grated coconut
- 4 dried red chilies
- 1 tablespoon coriander seeds dhaniya ke beej
- 1 teaspoon cumin seeds jeera
- 5 garlic cloves lehsun ki kaliyan
- 1- inch ginger adrak
- 1 teaspoon turmeric powder haldi powder
- 1 teaspoon red chili powder
- 5 kokum rinds
- 5 Sichuan pepper
Instructions
- Clean and cut the fish into medium-sized pieces.
- Marinate with ½ tsp salt and ¼ tsp turmeric powder. Let it rest for 15–20 minutes.
- Soak 1 tbsp tamarind in ½ cup warm water for 10–15 minutes. Mash and strain to extract the pulp.
- In a blender, grind grated coconut, dried red chilies, coriander seeds, cumin, garlic, ginger, turmeric, red chili powder, and tamarind pulp with a little water into a smooth paste.
- Heat oil in a pan.
- Add chopped onions and sauté until golden.
- Add green chilies and tomato. Stir in the ground masala paste and cook for 3–4 minutes.
- Add marinated fish pieces to the curry base.
- Pour in coconut milk, water (as needed), kokum rinds, and Sichuan pepper. Simmer for 7–10 minutes until fish is cooked.
- Adjust salt. Garnish the curry with fresh coriander leaves.
- Serve Goan Fish Curry hot with steamed rice or Goan poi bread.
