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Goan Fish Curry Recipe Pin

Goan Fish Curry Recipe

Aromatic and vibrant Goan fish curry recipe from the coastal region of India. Perfect for seafood lovers and those craving a taste of authentic Indian cuisine. Try it now to savor the taste of Goa in your own kitchen!
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Goan, Indian
Ingredients Equipment Method Notes

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

Equipment

  • 1 bowl
  • 1 pan or pot

Method
 

To Marinate the Fish
  1. 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
  2. Set it aside for 10-15 minutes to marinate.
Make the Curry Paste
  1. In a grinding jar, add the freshly scraped coconut and dry red chilies.
    1/2 cup Fresh coconut, 6-8 nos Dry red chilies
  2. 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
  3. 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
  4. Grind into a smooth paste using water. Add water in intervals to grind.
    Water
Make the Fish Curry
  1. Heat oil over medium heat in a large pot
    2 tbsp Coconut oil
  2. Add curry leaves and sliced onions to the oil. Sauté until golden brown.
    7-8 nos Curry leaves, 1/4 cup Onion
  3. Once the onions are cooked, add the prepared spice paste to the pan.
  4. Cook the spice paste with onions for 2-3 minutes until the raw smell disappears and the oil starts to separate.
  5. Add water as needed and bring the curry to a gentle simmer.
    Water
  6. Carefully add the marinated fish pieces to the simmering curry.
  7. Add salt and slit green chilies. Adjust the salt according to your taste preferences.
    Salt, 1 no Green chili
  8. Let the fish cook in the curry for 7-10 minutes or until it is cooked through.
  9. Pour coconut milk into the curry and stir well. Simmer for another 2 minutes.
    1/2 cup Coconut Milk
  10. Garnish with fresh coriander leaves and serve hot with steamed rice or crusty bread.

Notes

  1. If using frozen fish, ensure it is properly thawed before using.
  2. If using fresh fish, opt for fresh and firm fish for the best flavor.
  3. Adjust the quantity of water and salt based on your desired consistency and taste preferences for the curry.
     
  4. Green chilies are optional; they're only for visual appeal rather than adding spiciness.