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Authentic Goan Fish Curry – Tender fish cooked in an aromatic coconut and spice-infused gravy. Try this comforting curry to bring a taste of Goa to your kitchen!
About Goan Fish Curry Recipe
This aromatic coconut-based fish curry originates from the coastal paradise of Goa in India. The dish perfectly captures the region’s love for delicious seafood recipes.
Even though Goan Fish Curry has rich and complex flavors, it’s surprisingly quick to prepare, needing just 30 minutes to cook.
The recipe might seem complex with a lot of ingredients but I assure you it’s quite simple to make. All you have to do is marinate the fish, make the curry paste, and simmer the fish curry. And voila, it’s ready!
Why You Will Love This
- A beloved favorite!
- Soul-satisfying warmth in every spoonful ❤️
- Flavorful blend of spices, coconut, and tangy tamarind
- Essence of Goa’s seaside to your plate 🌊
- Packed with Nutrient-Rich Goodness
- Perfectly complements rice, bread, etc. 🍛
Goan Fish Curry Ingredients
You can find all the ingredients in any Indian store. I have also mentioned substitutions for a few ingredients.
Fish – I have used prawns (shrimp) to make this curry. You can make this Goan Fish curry with any white firm fish such as
- King mackerel or Spanish Mackerel
- Barramundi
- Seer (Surmai)
- Pomfret
- Tilapia
- Cod (all types)
- Halibut
- Snapper
Coconut – makes up the base of this fish curry.
Spices – I have used whole spices such as dry red chilies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. You can substitute whole spices with powdered spices if you don’t have whole spices.
Tamarind – Traditionally, tamarind is used to balance the flavors of the curry by adding some tartness. If you don’t have tamarind, substitute it with a medium-sized tomato pureed (1/2 cup tomato puree) or 2 tablespoons of tomato paste with 1 tsp of vinegar.
Full-fat Coconut Milk – is used to add some creaminess and thickness to the curry. You can skip it if you like, but trust me, it makes it better!
Other ingredients – used for tempering the curry are coconut oil, curry leaves, garlic cloves, ginger, green chilies, turmeric powder, and onion. (Skip green chili to make the curry less spicy).
How to Make Goan Fish Curry
Step 1 – Marinate the Fish
Place the cleaned fish pieces on a plate or a bowl. Sprinkle some salt and coat the fish pieces well. Set it aside for later.
If making coconut milk at home, blend fresh coconut meat with water until smooth, then strain through a cheesecloth or fine sieve to extract the milk. Adjust the water quantity for the desired thickness.
Step 2 – Make the Curry Paste
In a blending jar, add the freshly scraped coconut, and dry red chilies.
Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
Add garlic cloves, onion, ginger, and turmeric powder. Also, add the tamarind pulp.
To make tamarind pulp at home, soak a small tamarind ball in water for 10 minutes before using it.
Grind into a smooth paste using a little water as needed. It is important to add water in intervals to get a smooth texture.
Step 3 – Temper the Curry
Heat oil in a pan or deep pot over medium heat. Add the curry leaves and let it crackle. Add sliced onions and sauté until golden brown.
You might also like – Prawns Pulao in Coconut Milk Recipe
Step 4 – Make the Curry
Add the prepared coconut-spice paste to the pan. Cook the spice paste with onions for 2-3 minutes until the raw smell disappears and the oil starts to separate.
Adjust the water and salt based on your desired consistency and taste preferences for the curry.
Step 5 – Add in the Fish
Carefully add the marinated fish pieces to the simmering curry. Let the fish cook in the curry for 7-10 minutes or until it is cooked through. The cooking time will depend on the type of fish you are using.
Be careful not to overcook the fish.
Step 6 – Finish with Coconut Milk
Pour coconut milk into the curry and stir well. Also, add the slit green chilies, Let the curry gently simmer for 2 minutes. Garnish with fresh coriander leaves!
Serving Suggestions
The traditional way to serve this aromatic Goan fish curry is over a bed of fluffy steamed rice.
Serve it with crusty bread, perfect for soaking up the delicious curry. Tear off a piece of bread and dip it into the curry for a comforting and satisfying meal!
Side dishes such as a fresh salad of cucumber, tomatoes, and onions, or pickled onions, and a lemon wedge go well with the curry.
Recipe Tips
- Make this curry vegan by substituting fish with potatoes, spinach, chickpeas, etc. Use the same curry paste for making the vegan dish.
- If you want to make it less spicy, skip green chilies, and reduce the quantity of dry red chilies. Alternatively, you can use Kashmiri chili powder or Kashmiri dry red chilies for a milder flavor. It is mildly spicy, making it ideal for those who prefer a less spicy dish.
- Substitute tamarind paste with lemon juice, kokum extract, tomatoes, or vinegar. Mix and match to get the perfect tanginess.
FAQ’s
1. Can I make this curry without fresh coconut?
Fresh coconut is the main ingredient of this recipe, forming the base of the curry. It’s impossible to achieve the authentic Goan fish curry taste without fresh coconut. You can try using dried coconut or desiccated coconut by soaking it in hot water for 15 minutes and then grinding it with other spices.
2. What to use instead of dry red chilies?
If you don’t have red chilies, you can substitute them with 1 tsp of cayenne pepper powder, smoked paprika, or any other red chili powder, Adjust the spiciness according to your preference.
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Goan Fish Curry Recipe
Equipment
- 1 bowl
- 1 pan or pot
Ingredients
- 6-8 pieces Fish pieces of your choice (250-300gms)
- 1/4 tsp Salt
For Curry Paste
- 1/2 cup Fresh coconut scraped
- 6-8 nos Dry red chilies
- 1 tsp Coriander seeds
- 1/4 tsp Cumin seeds
- 1/8 tsp Fenugreek seeds (methi seeds)
- 6-8 nos Black peppercorns
- 1/2 tsp Turmeric powder
- 1 tbsp Tamarind pulp
- 1/2 no Small onion sliced
- 3-4 nos Garlic cloves
- 1/2 inch Ginger
- Water for grinding
For Curry
- 2 tbsp Coconut oil
- 7-8 nos Curry leaves
- 1/4 cup Onion finely sliced
- Salt to taste
- 1 no Green chili slit lengthwise
- 1/2 cup Coconut Milk
- Water as required
Instructions
To Marinate the Fish
- Place the cleaned fish on a plate and sprinkle salt. Coat the fish evenly.6-8 pieces Fish pieces of your choice, 1/4 tsp Salt
- Set it aside for 10-15 minutes to marinate.
Make the Curry Paste
- In a grinding jar, add the freshly scraped coconut and dry red chilies.1/2 cup Fresh coconut, 6-8 nos Dry red chilies
- Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.1 tsp Coriander seeds, 1/4 tsp Cumin seeds, 1/8 tsp Fenugreek seeds (methi seeds), 6-8 nos Black peppercorns
- Add the sliced onion, garlic cloves, ginger, turmeric powder, and tamarind pulp.1/2 tsp Turmeric powder, 1/2 no Small onion, 3-4 nos Garlic cloves, 1 tbsp Tamarind pulp
- Grind into a smooth paste using water. Add water in intervals to grind.Water
Make the Fish Curry
- Heat oil over medium heat in a large pot2 tbsp Coconut oil
- Add curry leaves and sliced onions to the oil. Sauté until golden brown.7-8 nos Curry leaves, 1/4 cup Onion
- Once the onions are cooked, add the prepared spice paste to the pan.
- Cook the spice paste with onions for 2-3 minutes until the raw smell disappears and the oil starts to separate.
- Add water as needed and bring the curry to a gentle simmer.Water
- Carefully add the marinated fish pieces to the simmering curry.
- Add salt and slit green chilies. Adjust the salt according to your taste preferences.Salt, 1 no Green chili
- Let the fish cook in the curry for 7-10 minutes or until it is cooked through.
- Pour coconut milk into the curry and stir well. Simmer for another 2 minutes.1/2 cup Coconut Milk
- Garnish with fresh coriander leaves and serve hot with steamed rice or crusty bread.
Notes
- If using frozen fish, ensure it is properly thawed before using.
- If using fresh fish, opt for fresh and firm fish for the best flavor.
-
Adjust the quantity of water and salt based on your desired consistency and taste preferences for the curry.
- Green chilies are optional; they’re only for visual appeal rather than adding spiciness.
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