Goan Fish Curry is a vibrant dish bursting with tropical flavors and bold spices. It’s like a culinary adventure through the coastal streets of Goa, offering a refreshing yet satisfying depth with every bite.
This dish pairs beautifully with Grandma’s Perfect Homemade Bread and Cucumber Feta Salad—a perfect balance of hearty and fresh that amplifies the fish curry’s tangy, creamy flavors. These sides bring out the best in each other, making every meal feel like a celebration.
Perfect for a family dinner or weekend gathering, this recipe blends the warmth of traditional Goan cooking with modern convenience. Whether you’re a seasoned chef or a beginner, this curry invites exploration while remaining grounded in comfort.
Why You’ll Be Hooked?
- I first tried this dish during a trip to Goa, and it instantly became a favorite in my kitchen.
- The coconut milk and tamarind balance each other perfectly, giving the curry a distinct, refreshing twist.
- Over the years, I’ve added my own touch, like adjusting the spice level, making it just right for my family.
- This dish is great for busy weeknights when I want something flavorful, quick, and satisfying.
- Tastes good and is versatile, making it easy to adapt to your preferred flavors.
Goan Fish Curry Recipe
Goan Fish Curry is a vibrant and aromatic dish that blends coastal flavors with warm spices. This coconut-based curry features tender white fish simmered in a rich, tangy sauce made with tomatoes, tamarind, and Kashmiri chili. It's bold, comforting, and best served with steamed rice.
Equipment
- Blender stick
- Large pot
- Tall jug or milkshake container
- Cutting board
- Knife
- Wooden spoon
Ingredients
Curry
- 1 tbsp tomato paste
- 3 tbsp vegetable oil
- 1.2 lbs firm-fleshed white fish
- 2 long green chillies
- ¼ tsp chilli powder
- 2 cut into half lengthwise and deseeded
- 1½ tsp sugar
- 1 tomato
- ½ tsp black mustard seeds
- ⅔ cup canned tomato pulp/polp
- ⅔ cup water
- ½ red onion
Curry paste
- 1 tsp turmeric
- 2½ tbsp Kashmiri chilli powder
- 2 tsp cumin
- 1 tbsp coriander
- ½ red onion, chopped
- 2 tbsp tamarind puree
- 6 tbsp water
- 6 garlic cloves
- ⅜ tsp ground cloves
- 1 tbsp fresh ginger
- ½ tsp fenugreek powder
Garnish or Serving
- ¼ cup fresh coriander/cilantro leaves
- Basmati rice
- Finely sliced green chillies , optional
Instructions
- To prepare the curry paste, combine all paste ingredients in a tall jug or milkshake container, then blend until smooth, adding water as needed.
- In a large pot, heat oil over medium heat and add black mustard seeds, letting them sizzle for 30 seconds.
- Stir in red onion and cook for 3 minutes until slightly golden.
- Add the curry paste, cooking for another 3 minutes to enhance the spices and remove excess water.
- Turn the heat up to medium-high, mix in tomato paste and tomato pulp, and cook for 2 minutes.
- Pour in water, coconut milk, sugar, salt, and chili powder if using, then bring to a gentle simmer.
- After 2 minutes, add tomato and green chili, allowing it to cook for another 3 minutes until the sauce thickens.
- Stir in the fish and let it cook for 3 to 4 minutes until it flakes easily.
- Remove from heat, garnish with fresh coriander and green chilies, and serve with basmati rice.
Notes
- For a less spicy version, substitute Kashmiri chili powder with smoked paprika and omit additional chili powder.
- Tamarind puree can be replaced with a mix of tomato ketchup and white vinegar for a similar tangy depth.
- Full-fat coconut milk gives the best flavor and thickness; if unavailable, use evaporated milk or cream.
- Firm white fish like snapper, cod, or barramundi works best, while oily or overly delicate fish should be avoided.
| Nutrition | Value |
| Calories | 484kcal |
| Carbohydrates | 15g |
| Fibre | 2g |
| Fat | 35g |
| Protein | 34g |
| Cholesterol | 75g |