Goan Fish Curry Recipe (Indian Fish Curry)

Make this authentic Goan Fish Curry, a classic Indian fish recipe, at home in under 30 minutes with our easy step-by-step guide for beginners and seafood lovers.

Goan Fish Curry is a traditional Indian seafood dish from Goa, a coastal state in India. This authentic Goan curry is spicy, tangy, and flavorful dish made with fresh fish, grated coconut, and a homemade blend of roasted spices. It’s a perfect example of a healthy Indian non-vegetarian recipe that’s both comforting and easy to prepare. Typically served with steamed rice, it makes a satisfying and wholesome Indian lunch or dinner. It is a must-try coastal Indian cuisine.

Ingredients and Substitutes

• Fish – I usually go for kingfish, pomfret, or mackerel because they hold their shape well and have that coastal flavor. You can use 500g of fish but if I don’t have these, any firm white fish like tilapia or snapper works too.
• Coconut oil – Coconut oil gives that authentic Goan touch and aroma. If it’s not handy, I just use any regular cooking oil like sunflower or vegetable oil.
• Onions – This adds sweetness and depth to the base. I prefer red onion, but white or yellow ones also do the job.
• Green Chilies – These bring a gentle heat without overpowering. You can add more or less depending on how spicy you like it.
• Tomatoes– I add tomato for a bit of tang and to give body to the gravy. Sometimes I use canned tomato if I’m out of fresh.
• Coconut milk – This is what makes the curry rich and creamy. I use fresh coconut milk when possible, but canned coconut milk works just fine.
• Water – I add water to adjust the consistency of the gravy. If I want extra flavor, I sometimes use light fish stock or even coconut water.
• Tamarind Pulp – This adds that essential tangy-sour taste. If I’m out of tamarind, I sometimes use a bit of lemon juice or amchur (dry mango powder).
• Fresh Coriander Leaves – I sprinkle chopped coriander on top for freshness. If I don’t have any, a bit of parsley can work, but the taste is different.
• Grated Coconut – This goes into the masala paste and adds texture and flavor. Fresh or frozen coconut is best, but I soak dry desiccated coconut if I don’t have the other two.
• Red Chilies – These bring heat and color. I usually adjust the number based on how spicy I want the curry. Kashmiri red chilies are great for a milder version with more color.
• Coriander Seeds – I roast and blend these into the masala – they add warmth and a citrusy hint. Ground coriander can be used in a pinch.
• Cumin Seeds – These give an earthy touch. If I’m in a rush, I use ground cumin.
• Garlic Cloves – Garlic adds depth and punch. Sometimes I just use garlic paste when I’m short on time.
• Ginger – A piece of ginger brings heat and freshness. You can also use ginger paste about ½ teaspoon.
• Turmeric Powder – This gives color and that earthy, warm flavor. I never skip this – it’s essential.
• Red Chili Powder – This boosts the spice level and deepens the color. For less heat, I go with Kashmiri chili powder or mix it with paprika.
• Kokum Rinds – These give that classic Goan sourness. If I don’t have kokum, I just use a little extra tamarind.
• Sichuan Pepper – It adds a slight zing and a lemony-spicy note. If I don’t have it, I sometimes use a few black peppercorns, though it’s not exactly the same.
• Salt – I adjust salt towards the end to bring everything together. Any regular salt works fine.

How to Make Goan Fish Curry at home

1. Traditionally, authentic Goan fish curry uses kingfish, pomfret, or mackerel, but you can also prepare this coastal curry with any firm white fish like tilapia or snapper. Clean 500 grams of fish thoroughly under running water, remove scales, guts, and fins if needed, and cut it into medium-sized pieces for easy cooking.

2. Marinate the fish with ½ teaspoon salt and ¼ teaspoon turmeric powder, gently rubbing the spices over the pieces, and let them rest for 15–20 minutes. This quick fish marinade reduces any strong smell and gives a flavorful base to the fish curry.

3. Soak a small lemon-sized ball of tamarind (or 1 tablespoon tamarind paste) in ½ cup warm water until soft, mash to extract the pulp, and strain the liquid. This tangy tamarind water adds the signature sourness to traditional Goan curries and enhances the coastal flavors.

4. Prepare the Goan curry masala paste by blending 1 cup grated coconut, 4–5 dried red chilies, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 4–5 garlic cloves, 1-inch piece of ginger, 1 teaspoon turmeric powder, 1 tablespoon tamarind pulp, 1 teaspoon red chili powder, and a little water until smooth. This homemade masala gives the curry its rich, spicy, and creamy texture.

5. Heat 2 tablespoons of coconut oil in a pan, add the freshly ground masala paste, and cook for 3–4 minutes until aromatic. Stir well and allow the mixture to gently simmer to release all the coastal Indian flavors.

6. Add 2–3 kokum rinds, ½ teaspoon Sichuan pepper, and salt to taste to the curry base, then carefully place the marinated fish into the simmering curry. Cover and cook for 7–10 minutes until the fish is tender, perfectly cooked, and infused with the spicy coconut gravy.

7. Once the fish is ready, garnish with fresh coriander leaves or sliced green chilies. Serve this Goan fish curry hot with steamed rice, Goan poi bread, or fluffy basmati rice for a wholesome Indian coastal meal.

Serving Suggestions for Goan Fish Curry

Serve Goan fish curry with plain steamed rice to soak up the flavorful coconut-based gravy, allowing each bite to capture the rich, tangy taste of the coastal spices. Traditional Goan bread, such as soft poi or pav buns, complements the curry perfectly, and adding a simple cucumber, onion, and tomato salad with a squeeze of lemon brings freshness and a satisfying crunch to the meal. For a festive Goan meal, pair the curry with crispy fried fish on the side. Use fresh fish for this seafood recipe, as fresh fish will give your curry a much better taste and texture of the entire seafood experience.

To add more variety and texture, roasted or fried papad (appalam) works wonderfully as a crunchy accompaniment. A light cucumber or mint raita helps balance the heat and spices in the curry. You can adjust spice levels according to your preference, just use fewer chilies or even skip them. The choice is yours.

Frequently asked questions

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