Goan Fish Curry

5 from 6 votes

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).

Goan fish curry served in a bowl.
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About Goan Fish Curry

Goan Fish Curry is a warm, spicy, tangy fish curry packed with coastal flavors.

To those who are now aware of Goa, it is a coastal state in India and is popular for its fabulous beaches, tropical climate, and amazing food.

It is the smallest state in India and Goan cuisine is slowly becoming popular worldwide because of 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 in place of tamarind if you are short of 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 will love it as it is bursting with flavors.

If you are fond of fish curries, then here are some popular Indian curries that are often prepared at home

Ingredients

You will get all the ingredients to make this curry in Indian grocery stores.

Goan fish curry marination ingredients.
Goan masala paste ingredients.
Goan fish curry ingredients.

To Marinate The Fish

Fish – You can use any firm white fish you choose 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.

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 in its place.

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 Fish Curry

Marinate The Fish

Wash 1 pound (500 g) of fish with water.

Drain well and add it to a medium-size mixing bowl along with

  • ½ teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 tablespoon lime juice

Mix well to coat the fish.

fish, salt, turmeric and lime juice added to a bowl.

Keep the bowl aside for 15 minutes.

Marinated fish.

Make The Ground Goan Masala Paste

Add

  • 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

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.

Paste ingredients added to a blender along with water.
Smooth paste made.

Make The Curry

Heat 3 tablespoon oil in a skillet over medium-high heat.

Oil heating in a pan.

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.

Fish pieces arranged in the pan in a single layer.
Fried fish in the pan.

Add 2-3 chopped green chillies in the remaining oil and fry for 3-4 seconds.

Sauteed green chilies.

Add ½ cup chopped onions and cook until they turn translucent (2-3 minutes).

Onions added to the pan.
Sauteed onions.

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.

Tomatoes and red chili powder added to the pan.
Cooked tomatoes.

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.

water, masala paste and tamarind paste added to the pan.
Mixed 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.

Pan covered with a lid.
Cooked masala.

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.

Coconut milk and water added to the pan.

Add the cooked fish and 2 teaspoon salt and bring the curry to a boil.

Fish and salt added to the pan.

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.

Ready Goan fish curry.

Frequently Asked Questions

How to make this curry without tomatoes?

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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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).
5 from 6 votes

Goan Fish Curry Recipe

Spicy and tangy, this Goan Fish Curry will surely 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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

To Marinate The Fish

  • 1 pound fish (500 g, I used surmai cubes)
  • 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)
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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.

Video

YouTube video

Notes

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.
Tamarind paste gives a nice tanginess to this curry. If it’s not available, you can use lime juice or vinegar in its place.
I used tetra-pack coconut milk, but you can use canned or freshly made milk.

Nutrition

Calories: 422kcal, Carbohydrates: 14g, Protein: 26g, Fat: 32g, Saturated Fat: 26g, Cholesterol: 57mg, Sodium: 426mg, Potassium: 743mg, Fiber: 5g, Sugar: 5g, Vitamin A: 354IU, Vitamin C: 7mg, Calcium: 79mg, Iron: 5mg
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5 from 6 votes (2 ratings without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    My husband is Marathi and he loves this recipe. His all time favourite. Very easy to follow and make. Life saver!