Goan Fish Curry (Indian Fish Curry)
Goan Fish Curry is a traditional Indian seafood dish from Goa, made with fresh fish, coconut, and aromatic Indian spices. This fish curry is served with hot steamed rice and is perfect for anyone who eats healthy Indian non-vegetarian meals. Learn how to make Goan Fish Curry with this step-by-step recipe guide.
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.