Goan Fish Curry
The everyday Goan staple — fresh fish simmered in a tangy coconut milk gravy seasoned with dried Kashmiri chillies, kokum, and Goan masala. Always eaten with steamed Goan red rice, this is the dish that defines Goan daily life.
Cuisines
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 300 grams | firm white fish (e.g., kingfish or pomfret) |
| 1 cup | freshly grated coconut |
| 2 tablespoons | coconut oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic |
| 1 inch | ginger |
| 3 tablespoons | coriander seeds |
| 1 teaspoon | cumin seeds |
| 5 whole | dried red chilies |
| 1 teaspoon | turmeric powder |
| 1 small | ball of tamarind |
| — | salt to taste |
| 2 cups | water |
Instructions
- 1 Clean and cut the fish into pieces, then set aside.
- 2 In a pan, dry roast the coriander seeds, cumin seeds, and dried red chilies until aromatic.
- 3 Grind the roasted spices with grated coconut, garlic, ginger, and turmeric powder into a smooth paste using a little water.
- 4 Soak the tamarind in warm water and extract the pulp.
- 5 Heat coconut oil in a pan and sauté the onions until golden brown.
- 6 Add the ground spice paste to the onions and sauté for a few minutes until the oil separates.
- 7 Add the tamarind pulp and water to the pan, bringing the mixture to a boil.
- 8 Gently add the fish pieces and salt to taste, then simmer until the fish is cooked through, about 10-12 minutes.
- 9 Adjust the seasoning and consistency as desired before serving.
Tips
For a richer taste, use freshly grated coconut and adjust the spice level by varying the number of red chilies.