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, mackerel, or any firm white fish
- ½ tsp salt for marination + to taste
- ¼ tsp turmeric powder for marination
- 1 tsp turmeric powder for masala
- 1 lemon-sized ball tamarind or 1 tbsp tamarind paste for soaking
- 1 tbsp tamarind pulp for masala
- ½ cup warm water for soaking tamarind
- 1 cup grated coconut
- 5 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4 garlic cloves
- 1 inch piece ginger
- 1 tsp red chili powder
- 2 tbsp coconut oil
- 2 kokum rinds
- ½ tsp Sichuan pepper
- fresh coriander leaves for garnish
- 1 green chili sliced optional for garnish
- water as needed for curry consistency
Instructions
- Clean 500 grams of fresh fish under running water, removing scales, guts, and fins if needed, then cut it into medium-sized pieces of about 2–3 inches.
- Marinate the fish with ½ teaspoon salt and ¼ teaspoon turmeric powder, rub gently, and set aside for 15–20 minutes to infuse flavor and reduce odor.
- Soak a small lemon-sized ball of tamarind or 1 tablespoon tamarind paste in ½ cup warm water for 10–15 minutes, mash well, strain, and keep the tamarind water aside.
- In a blender, grind 1 cup grated coconut, 4–5 dried red chilies, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 4–5 garlic cloves, 1-inch ginger piece, 1 teaspoon turmeric powder, 1 tablespoon tamarind pulp, and 1 teaspoon red chili powder into a smooth paste using a little water.
- Heat 2 tablespoons coconut oil in a pan on medium flame, add the ground masala paste, and sauté for 3–4 minutes until fragrant and cooked.
- Pour in water to adjust curry consistency, stir, and let the masala base simmer gently.
- Add 2–3 kokum rinds, ½ teaspoon Sichuan pepper, salt to taste, and the prepared tamarind water to the simmering curry, mix well, then gently place the marinated fish pieces inside.
- Cover the pan and cook for 7–10 minutes until the fish is tender, then garnish with coriander leaves or green chili and serve hot with steamed rice or Goan poi bread.