Goan Fish Curry Recipe

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.

Behind the Recipe

Goan fish curry relies on a spice forward paste rather than heavy cream or coconut milk.

The base is built from chili, cumin, coriander, and tamarind, creating a curry that’s tangy, lightly spicy, and deeply aromatic.

The curry paste does most of the work, allowing the fish to stay tender and clean-tasting.

Why You’ll Be Hooked?

Recipe Origin or Trivia

Goan cuisine reflects a blend of Indian and Portuguese influences, with seafood playing a central role due to Goa’s coastal location.

Traditional Goan fish curry often features souring agents like tamarind or kokum and relies heavily on chilies and spices rather than dairy.

Kashmiri chili powder is commonly used because it provides color and mild heat without overwhelming spice.

Chef’s Pro Tips for Perfect Results

1. Use firm-fleshed fish so it doesn’t fall apart.
2. Blend the curry paste until completely smooth.
3. Simmer gently after adding fish, no boiling.
4. Taste before finishing and adjust tamarind or sugar if needed.
5. Let the curry rest briefly before serving for deeper flavor.

Kitchen Tools You’ll Need

1. Blender stick
2. Large pot
3. Tall jug or milkshake container
4. Cutting board
5. Knife
6. Wooden spoon

Ingredients For This Special Recipe

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

Ingredient Substitutions

• White fish: Use cod, haddock, pollock, or snapper.
• Tamarind puree: Use tamarind concentrate diluted with water.
• Kashmiri chili powder: Use paprika, mild chili powder blend.
• Tomato pulp: Use crushed tomatoes.
• Fenugreek powder: Omit if unavailable.

Ingredient Spotlight

Kashmiri Chilli Powder:
Known for its vibrant color and mild heat, it gives the curry its signature red hue without overwhelming spice.

Tamarind:
Adds essential sourness that defines Goan fish curry, balancing spice and tomato richness.

Instructions for Making This Recipe

Step 1: To prepare the curry paste, combine all paste ingredients in a tall jug or milkshake container, then blend until smooth, adding water as needed.

Step 2: In a large pot, heat oil over medium heat and add black mustard seeds, letting them sizzle for 30 seconds.

Step 3: Stir in red onion and cook for 3 minutes until slightly golden.

Step 4: Add the curry paste, cooking for another 3 minutes to enhance the spices and remove excess water.

Step 5: Turn the heat up to medium-high, mix in tomato paste and tomato pulp, and cook for 2 minutes.

Step 6: Pour in water, coconut milk, sugar, salt, and chili powder if using, then bring to a gentle simmer.

Step 7: Stir in the fish and let it cook for 3 to 4 minutes until it flakes easily.

Step 8: Remove from heat, garnish with fresh coriander and green chilies, and serve.

Nutrition Facts (Approx. per serving, 4 servings)

Nutrition	Value
Calories	320kcal
Carbohydrates	18g
Fibre	3g
Fat	14g
Protein	30g

Texture & Flavor Secrets

• Gentle simmering keeps fish intact.
• Tamarind adds brightness without heaviness.
• Tomato base gives body without creaminess.
• Fenugreek adds subtle depth in the background.

Cooking Tips & Tricks

• Cut fish into large chunks to prevent breaking.
• Swirl the pan instead of stirring once fish is added.
• Let curry rest 10 minutes before serving.
• Add water gradually to control thickness.

What to Avoid

1. Don’t boil after adding fish.
2. Avoid over-stirring the curry.
3. Don’t skip tamarind, it’s essential.
4. Avoid very delicate fish varieties.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Make-Ahead and Storage Tips

• Curry paste can be made 2 days ahead.
• Store leftovers up to 2 days refrigerated.
• Reheat gently on low heat.
• Freezing not recommended due to fish texture.

What To Pair With This Recipe?

• Yeast Bread
• Honey Butter Cornbread Poppers
• Chicken Salad With Canned Chicken
• Cucumber And Tomato Salad 
• Cucumber Avocado Salad

Creative Leftover Transformations

• Flake fish into rice bowls
• Turn into fish curry wraps
• Add broth to make curry soup
• Serve over quinoa
• Use as filling for savory crepes

Additional Tips

• Adjust chili to your heat tolerance.
• Always taste before serving.
• Fresh coriander brightens the entire dish.
• Curry tastes better after resting briefly.

Make It a Showstopper

Serve the curry in a wide bowl with bright red oil pooling lightly on top, fresh coriander scattered across, and a side of fluffy basmati rice. The contrast of colors and aromas makes it instantly inviting.

Variations to Try

1. Extra Tangy Version: Add more tamarind.
2. Spicier Curry: Add extra green chilies.
3. Tomato-Heavy Version: Increase tomato pulp.
4. Mixed Seafood Curry: Add prawns with fish.
5. One-Pot Rice Curry: Simmer curry and rice together carefully.

FAQs

1. What fish works best?
   Firm white fish like cod or snapper.
2. Can I make it less spicy?
   Reduce Kashmiri chili powder.
3. Does it need coconut milk?
   No, this is a non-coconut Goan style.
4. Can I use frozen fish?
   Yes, fully thaw first.
5. Why is my curry bitter?
   Fenugreek may be too strong, reduce next time.
6. Can I add coconut milk?
   You can, but it changes the style.
7. How long does fish take to cook?
   About 8–10 minutes.
8. Can I make the paste ahead?
   Yes, up to 2 days.
9. Is this authentic Goan curry?
   It follows traditional flavor principles.
10. Can I double the recipe?
    Yes, cook fish in batches if needed.