Goan Fish Curry

A delicious coastal Indian dish, Goan Fish Curry features fresh fish simmered in a rich, spiced coconut-based gravy with tamarind and aromatic spices. This curry is known for its balance of creamy, tangy, and spicy flavors, representative of Goa’s vibrant cuisine.

Why You’ll Love This Recipe

• Bursting with authentic coastal Indian flavors
• Balanced heat with tangy tamarind and creamy coconut milk
• Quick and easy—ready in about 30 minutes
• Customizable with different fish or even shrimp
• Perfect with steamed rice for a complete meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the curry paste

• Kashmiri chili powder
• Ground coriander
• Ground cumin
• Turmeric
• Ground cloves
• Garlic
• Ginger
• Tamarind paste
• Red onion
• Water

For the curry

• Vegetable oil
• Black mustard seeds
• Red onion
• Tomato paste
• Crushed tomatoes
• Water
• Coconut milk
• Salt
• Sugar
• Optional chili powder
• Green chilies (optional)
• Fresh tomato chunks
• Firm white fish (e.g., cod, kingfish, tilapia)

For serving and garnish

• Chopped cilantro
• Steamed basmati rice

Directions

1. Blend all curry paste ingredients until smooth.
2. Heat oil in a pan, add mustard seeds and let them pop.
3. Add sliced onion and sauté until golden.
4. Stir in curry paste and cook for a few minutes.
5. Add tomato paste and crushed tomatoes; cook to reduce.
6. Pour in water, coconut milk, salt, sugar, and chili powder. Simmer gently.
7. Add tomato chunks and green chilies; simmer briefly.
8. Gently add fish pieces and cook until just done, about 5 minutes.
9. Garnish with cilantro and serve with rice.

Servings and timing

• Serves: 4
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

• Use shrimp or salmon instead of white fish
• Make it vegetarian with tofu or vegetables like cauliflower
• Adjust the chili levels for a milder or spicier curry
• For a traditional sour version, omit coconut milk and use more tamarind or kokum

Storage/reheating

• Store in an airtight container in the fridge for up to 2 days
• Reheat gently on the stovetop to avoid overcooking the fish
• Can be frozen for up to 1 week, though texture may slightly change

FAQs

What kind of fish works best for Goan Fish Curry?

Firm white fish like cod, kingfish, or tilapia hold up well during simmering.

Can I make this dish vegetarian?

Yes, substitute the fish with tofu or vegetables like eggplant or cauliflower.

Is it very spicy?

It’s mildly spiced, but you can adjust the heat using more or less chili.

Can I skip coconut milk?

Yes, but it will change the flavor. Traditional versions sometimes use just tamarind for a sour base.

What if I can’t find tamarind?

Use a mix of lemon juice and a bit of sugar or vinegar as a substitute.

How long can I store leftovers?

Keep them in the fridge for up to 2 days or freeze for up to a week.

How should I reheat it?

Warm it gently on the stove to keep the fish tender.

What side dishes go well with this curry?

Steamed rice, naan, or a cucumber raita are great accompaniments.

Can I prepare the paste ahead of time?

Yes, the paste can be made and refrigerated for 1–2 days ahead.

Can I use canned tomatoes?

Absolutely, canned crushed tomatoes work well for this recipe.

Conclusion

Goan Fish Curry is a beautifully balanced dish with coconut richness and tangy tamarind, made quickly and easily at home. Whether you’re craving something comforting or introducing yourself to Indian coastal cuisine, this curry is sure to satisfy. Serve it with fluffy rice and enjoy the bold, authentic flavors of Goa.

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