Goan Fish Curry is a vibrant, tangy, and spicy curry made with coconut, tamarind, and a blend of freshly ground spices. This coastal delicacy is packed with flavors and best served with hot steamed rice. Whether you’re by the beach or at home, one bite of this curry will transport you straight to Goa!
🧾 Ingredients
For the Curry:
- 500g fish (kingfish, mackerel, or pomfret work best)
- 2 tbsp oil (preferably coconut oil)
- 1 onion (finely chopped)
- 1 tomato (chopped)
- Salt to taste
- Water (as needed)
For the Masala Paste:
- 1 cup grated coconut (fresh or frozen)
- 4–5 dry red chilies (Kashmiri for color)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 5–6 black peppercorns
- 1/2 tsp turmeric powder
- 3–4 garlic cloves
- 1 marble-sized ball of tamarind (or 1 tbsp paste)
🐠 Optional:
- A few curry leaves
- 1 green chili (slit) for extra heat
👨🍳 Step-by-Step Instructions
Step 1: Clean and Marinate the Fish
- Clean and cut fish into medium pieces.
- Sprinkle lightly with salt and turmeric. Set aside for 15–20 minutes.
Step 2: Prepare the Masala Paste
- In a grinder, blend coconut, red chilies, coriander, cumin, pepper, garlic, turmeric, and tamarind with a little water to form a smooth paste.
Step 3: Cook the Curry
- Heat oil in a pan. Sauté onions until soft and golden.
- Add chopped tomatoes and cook until they soften.
- Add the ground coconut masala paste and fry for 2–3 minutes.
- Add enough water to make a medium-thick curry. Bring to a boil.
- Add marinated fish pieces gently. Simmer for 7–10 minutes, or until the fish is cooked.
- Taste and adjust salt. Add curry leaves or slit green chili if desired.
🍽️ Serving Suggestions
- Serve hot with steamed rice or Goan sannas (steamed rice cakes).
- Pairs well with a side of Goan prawn fry or pickle.
💡 Pro Tips
- Use Kashmiri chilies for rich red color without too much heat.
- Always add fish at the end to avoid overcooking.
- Let the curry rest for 15–20 minutes before serving for deeper flavor.
