Curried Fish Stew Goan Style
Dive into the bold, aromatic flavors of coastal India with this Curried Fish Stew Goan Style! This vibrant dish features tender white fish fillets simmered in a rich, spiced coconut milk broth infused with turmeric, cumin, fenugreek, and fresh curry leaves. Tangy tamarind paste and a zing of lime juice add the perfect balance of acidity, while green chilies contribute a gentle heat. Prepared in just 40 minutes, this one-pot wonder is ideal for weeknight dinners or special occasions. Serve it steaming hot over fluffy white rice or alongside warm naan bread for a soul-satisfying meal that transports your taste buds straight to Goa. Perfect for seafood lovers and curry enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Fish fillets (firm and white fish like cod, halibut, or snapper)
- 2 tablespoons Coconut oil
- 1 large Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (chopped)
- 400 milliliters Coconut milk (unsweetened)
- 1 tablespoon Tamarind paste
- 200 milliliters Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Fenugreek seeds
- 10 pieces Fresh curry leaves
- 2 pieces Green chilies (slit lengthwise)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 piece Lime (juiced)
Instructions
Cut the fish fillets into medium-sized pieces and set aside. Sprinkle a pinch of turmeric powder and salt over the fish and let it marinate for 10 minutes.
Heat coconut oil in a large pan or a skillet over medium heat. Add mustard seeds and allow them to splutter, then add fenugreek seeds and curry leaves.
Stir in the chopped onion and sauté until they turn golden brown, about 5-6 minutes.
Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until aromatic.
Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, and red chili powder. Cook the mixture until the tomatoes break down and the spices are well blended, about 5 minutes.
Pour in the coconut milk, tamarind paste, and water. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, gently add the marinated fish pieces, and simmer for 7-8 minutes, or until the fish is cooked through and tender.
Taste and adjust salt as needed. Finish with a squeeze of lime juice and stir in the fresh cilantro.
Serve hot with steamed rice or warm naan, and enjoy your Goan-style curried fish stew!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 36.0 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 368 mg | 28% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3873 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
