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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 5 people
Calories 484 kcal

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.