Goan Fish Curry Recipe (Indian Fish Curry)
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. 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 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 (Step by Step Photos)
Choose and Prepare the Fish
1. Traditionally, Goan fish curry uses kingfish (surmai), pomfret, or mackerel. I usually take 500 grams of fish. 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.
Soak and Extract Tamarind Pulp
4. Take a small lemon-sized ball of tamarind (or about 1 tablespoon if using paste), 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.
Make the Goan Curry Masala Paste
5. In a blender, grind the following ingredients into a smooth paste using a little water:
- 1 cup grated coconut
- 4–5 dried red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds (jeera)
- 4–5 garlic cloves
- 1-inch piece of ginger
- 1 teaspoon turmeric powder (haldi)
- 1 tablespoon tamarind pulp
- 1 teaspoon red chili powder
- Water (as needed for grinding)
Cook the Masala 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. Add 2–3 kokum rinds, ½ teaspoon Sichuan pepper, and salt to taste to the curry base. Stir well and bring to a gentle simmer.
Carefully place the marinated fish pieces into the curry. Cover and cook for 7–10 minutes, or until the fish is cooked through and has absorbed all the flavors.
Garnish and Serve
9. Once the fish is cooked, garnish with fresh coriander leaves or sliced green chili. 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.
