Goan Fish Curry

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 20 minutes. Here is how to make it.

If you are fond of fish curries, then here are some popular Indian curries that are often prepared at home – Kerala Style Fish Molee, Kerala Fish Curry, Alleppey Fish Curry, Tomato Fish Curry, and Methi Machli.

Jump to:

• About This Recipe
• Ingredients
• How To Make Goan Fish Curry
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About This Recipe

Goan Fish Curry is a warm, spicy and tangy fish curry that is 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 of Indian and Goan cuisine is slowly becoming popular all over the world because of its use of simple ingredients and robust flavors.

This Goan-style fish curry is made using simple ingredients and comes together in under 20 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 the use of 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. Believe me, this curry is very unique and you will definitely love it as this one is bursting 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 of your choice to make this Goan curry. I have used boneless Surmai cubes (seer fish) but you can choose from pomfret, ravas, 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, cinnamon, and cloves.

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 a fantastic bright red color to the curry without making the curry too spicy. You can use any dry red chili that is available to you. If you want a milder curry, you can reduce 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 vegetable 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 use canned or freshly made milk too. 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, and 1 tablespoon lime juice. Mix well to coat the fish.

Keep the bowl aside for 15 minutes.

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, and a 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.

Make The Curry

Heat 3 tablespoon vegetable 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 2-3 chopped green chillies and fry for 3-4 seconds.

Add ½ cup chopped onions and fry 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 Questions

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 along 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 in a pan over the stovetop. Add some water if the curry has thickened after refrigerating.

You Might Also Like

Recipe Card