Goan Fish Curry Recipe

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

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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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

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