Goan Fish Curry

This famous Goan fish curry comes from the sun-drenched coast of Goa, known for its seafood and deeply aromatic flavors. The curry has a rich tomato and coconut base, layered with spices, offering an authentic taste that’s often served in great Indian restaurants. While it’s traditionally spicy, you can adjust the heat to your preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

For the Curry Paste:

• 2 1/2 tbsp Kashmiri chili powder
• 1 tbsp coriander
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp fenugreek powder (optional)
• 3/8 tsp ground cloves
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp tamarind puree
• 1/2 red onion, chopped
• 6 tbsp water (plus more, as needed)

For the Curry:

• 3 tbsp vegetable oil
• 1/2 tsp black mustard seeds
• 1/2 red onion, thinly sliced
• 1 tbsp tomato paste
• 2/3 cup canned tomato pulp/polp (or passata/crushed tomato)
• 2/3 cup water
• 400ml full-fat coconut milk
• 1 1/4 tsp salt (or 3/4 tsp fine table salt)
• 1 1/2 tsp sugar
• 1/4 tsp chili powder (optional)
• 2 long green chilies, cut in half (optional)
• 1 tomato, cut into chunks
• 600g firm-fleshed white fish (like cod, tilapia, or snapper), cut into 1.25″ cubes

Garnishes/Serving:

• 1/4 cup fresh cilantro leaves
• Finely sliced green chilies (optional)
• Basmati rice

Instructions

1. Make the Curry Paste:
   • Place curry paste ingredients in a blender and blitz until smooth. Add water as needed to make a puree.
2. Prepare the Curry:
   • Heat oil in a large pot over medium heat. Add black mustard seeds and cook until they sizzle, about 30 seconds.
   • Add sliced red onion and cook for 3 minutes until golden.
   • Stir in curry paste and cook for 3 minutes to let the spices bloom and cook through.
   • Add tomato paste and tomato pulp; cook for 2 minutes.
3. Simmer the Sauce:
   • Pour in water, coconut milk, sugar, salt, and chili powder (if using). Stir and bring to a simmer over low heat for 2 minutes.
   • Add tomato chunks and green chilies (if using), simmer for 3 minutes.
4. Cook the Fish:
   • Add the fish cubes, stir gently, and simmer for 3-4 minutes until the fish flakes easily.
5. Garnish & Serve:
   • Remove from heat and transfer to a serving bowl. Garnish with fresh cilantro and sliced green chilies (if desired).
   • Serve with basmati rice.

Notes

• Spice Adjustments: If you prefer a less spicy curry, omit the chili powder and reduce the amount of Kashmiri chili powder. For a mild option, substitute the Kashmiri chili with smoked paprika.
• Fish Options: Choose firm white fish like Spanish mackerel, tilapia, or cod. Avoid delicate fish like sole or oily fish like tuna.
• Tamarind Substitute: If you can’t find tamarind puree, use 1 tbsp ketchup and 1 tbsp white vinegar as a substitute.

Nutrition per serving (excluding rice):

• Calories: 484 kcal
• Carbohydrates: 15g
• Protein: 34g
• Fat: 35g
• Saturated Fat: 28g
• Cholesterol: 75mg
• Sodium: 916mg
• Potassium: 1012mg
• Fiber: 2g
• Sugar: 6g
• Vitamin A: 493 IU
• Vitamin C: 16mg
• Calcium: 79mg
• Iron: 6mg

Print