Goan Fish Curry
Spicy and tangy, this Goan Fish Curry will remind you of all the amazing food you relished in Goa during your last trip. Made using simple ingredients, it comes together in under 30 minutes. Here is how to make it (gluten-free).
If you are fond of fish curries, then here are some popular Indian curries that are often prepared at my home: Kerala Style Fish Molee, Kerala Fish Curry, Alleppey Fish Curry, and Tomato Fish Curry.
About Goan Fish Curry
Goan Fish Curry is a warm, spicy, tangy fish curry packed with coastal flavors.
To those who are not aware, Goa is a coastal state in India, renowned for its fabulous beaches, tropical climate, and fantastic cuisine.
It is the smallest state in India, and Goan cuisine is gaining popularity worldwide due to its simple ingredients and robust flavors.
This Goan-style fish curry uses simple ingredients and comes together in under 30 minutes.
Just like Chicken Vindaloo, another popular Goan curry, this curry also has a slight tang to it. However, the tang in this recipe comes from tamarind paste and not vinegar. Having said that, you can use vinegar as a substitute for tamarind if you are short on it.
Serve this spicy Goan fish curry with some hot steamed rice for a treat to your taste buds. This curry is unique, and you’ll love it, as it bursts with flavors.
Ingredients
You will get all the ingredients to make this curry in Indian grocery stores.
To Marinate The Fish
Fish – You can use any firm white fish to make this Goan curry. I have used boneless Surmai cubes (seer fish), but you can choose from pomfret, ravens, salmon, pollock, haddock, cod, or tilapia. If using frozen fish, then thaw it to room temperature before using it in this recipe.
The fish is marinated with salt, turmeric powder, and lime juice. Use freshly squeezed lime juice for the best flavors.
To Make The Goan Masala Paste
This fish curry uses a freshly ground masala paste that adds a unique flavor and a refreshing taste.
You will need whole spices like black peppercorns (kali mirch), cinnamon (dalchini), and cloves (laung).
You will also need cumin seeds, whole coriander seeds, grated fresh coconut, Kashmiri dry red chilies, and garlic to make the paste.
I prefer to use Kashmiri dry red chilies, as they give the curry a fantastic bright red color without making it too spicy. You can use any dry red chili that is available to you. If you want a milder curry, you can reduce the number of dry chilies and remove their seeds.
You can either grate the fresh coconut at home or buy it from the frozen aisle of any Indian grocery store.
Garlic is a must, as it adds a distinct flavor that is hard to miss. I often peel and refrigerate the garlic cloves in a glass jar for about 5-6 days so that they come in handy and save me the peeling time.
To Make The Curry
To make the curry, you will need cooking oil, green chilies, onions, tomatoes, Kashmiri chilli powder, tamarind paste, coconut milk, and salt.
Use any cooking oil like sunflower oil, rapeseed oil, or light olive oil.
Adjust the green chilies as per your taste.
Tamarind pulp gives a nice tanginess to this curry. If it’s not available, you can use lime juice or white vinegar as a substitute.
You can replace chili powder with cayenne pepper powder.
I used tetra-pack coconut milk, but you can also use canned or freshly made milk. Coconut cream also works fine.
Add a few curry leaves to this Goan fish curry recipe for added flavor.
How To Make Goan Style Fish Curry
Marinate The Fish
Wash 1 pound (500 g) of boneless fish (cut into 1-inch pieces) with water.
Drain well and add it to a medium-sized mixing bowl along with the following ingredients.
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 1 tablespoon lime juice
Mix well to coat the fish.
Keep the bowl aside for 15 minutes.
Make The Ground Goan Masala Paste
Add the following ingredients, along with ¾ cup of water, to a high-speed blender and blend to make a smooth paste.
- 2 tablespoon whole coriander seeds
- 2 teaspoon cumin seeds
- 1 cup grated fresh coconut
- 8-10 whole Kashmiri dry red chilies (stalks removed)
- 5-6 cloves of garlic (peeled)
- 1 teaspoon whole black peppercorns
- 1 teaspoon cloves
- 1-inch piece of cinnamon stick
Scrape the sides of the blender a few times while blending.
Make The Curry
Heat 3 tablespoon oil in a skillet over medium high heat.
Once the oil is hot, arrange the marinated fish in the skillet in a single layer and fry for 2-3 minutes on each side until lightly browned.
Remove the fried fish pieces on a plate and set it aside.
Add 2-3 chopped green chillies in the remaining oil and fry for 3-4 seconds.
Add ½ cup chopped onions and cook until they turn translucent (2-3 minutes).
Add ½ cup finely chopped tomatoes and 2 teaspoon Kashmiri red chili powder to the skillet and cook for 1-2 minutes until the tomatoes are slightly mushy. Mash the tomatoes with the back of a ladle while cooking.
Now add the ground masala paste that we made earlier to the skillet along with 1 cup of water, and 2 teaspoon tamarind paste, and mix well.
Cover the pan with a lid and cook for 6-8 minutes until the oil starts to separate on the sides of the skillet.
Add 1 cup coconut milk and 2 cups of water and mix well.
Tip – If you like your curry super creamy, then blend it at this stage using a blender stick. You can also use a food processor to process the curry.
Add the cooked fish and 2 teaspoon salt and bring the curry to a boil.
Reduce the heat to low and simmer for 3-4 minutes.
Check for salt and add more if required. Garnish with fresh coriander leaves and serve hot with rice.
Frequently Asked Question
Tomatoes add a nice flavor and tartness to the curry, but you can always skip them and make it without tomatoes. Even this version tastes great. All the other ingredients and the process to make this curry will remain the same.
Serving Suggestions
Serve homemade Goan fish curry with hot steamed rice for an incredible Goan treat. You can also serve the Goan traditional bread, Poi, or even pav with this coconut-flavored fish curry.
Storage Suggestions
This delicious fish curry can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in the microwave or a pan over the stovetop. Add some water if the curry has thickened after refrigerating.
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Goan Fish Curry Recipe
Ingredients
To Marinate The Fish
- 1 pound fish (500 g, I used boneless surmai fish cut into 1 inch pieces)
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 1 tablespoon lime juice
To Make The Ground Masala Paste
- 2 tablespoons whole coriander seeds
- 2 teaspoons cumin seeds
- 1 cup grated fresh coconut
- 8-10 whole Kashmiri dry red chilies (stalks removed)
- 5-6 cloves garlic (peeled)
- 1 teaspoon whole black peppercorns (kali mirch)
- 1 teaspoon cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
To Make The Curry
- 3 tablespoons oil
- 2-3 chopped green chilies
- ½ cup chopped onions
- ½ cup finely chopped tomatoes
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons tamarind paste
- 1 cup coconut milk
- 2 teaspoons salt (or to taste)
Instructions
Marinate The Fish
- Wash fish with water. Drain well and add it to a medium-size mixing bowl along with salt, turmeric powder, and lime juice. Mix well to coat the fish.
- Keep the bowl aside for 15 minutes.
Make The Ground Goan Masala Paste
- Add coriander seeds, cumin seeds, fresh coconut, Kashmiri dry red chilies, garlic, black peppercorns, cloves, and cinnamon stick along with ¾ cup of water to a high-speed blender and blend to make a smooth paste.
- Scrape the sides of the blender a few times while blending.
Make The Curry
- Heat oil in a skillet over medium-high heat.
- Once the oil is hot, arrange the marinated fish in the skillet in a single layer and fry for 2-3 minutes on each side until lightly browned.
- Remove the fried fish on a plate and set it aside.
- In the remaining oil, add green chilies and fry for 3-4 seconds.
- Add onions and fry until they turn translucent (2-3 minutes).
- Add tomatoes and Kashmiri red chili powder to the skillet and cook for 1-2 minutes until the tomatoes are slightly mushy. Mash the tomatoes with the back of a ladle while cooking.
- Now add the ground masala paste that we made earlier to the skillet along with 1 cup of water, and tamarind paste, and mix well.
- Cover the pan with a lid and cook for 6-8 minutes until the oil starts to separate on the sides of the skillet.
- Add coconut milk and 2 cups of water and mix well.
- Add the cooked fish, and salt and bring the curry to a boil.
- Reduce the heat to low and simmer for 3-4 minutes.
- Check for salt and add more if required. Garnish with fresh coriander and serve hot with rice.
Great curry,
Excellent flavour. Tastiest by far.
My husband is Marathi and he loves this recipe. His all time favourite. Very easy to follow and make. Life saver!
Super. Precise.