Goan Fish Curry
Dive into the vibrant flavors of Goa with this authentic Goan Fish Curry, a mouthwatering blend of fresh fish, creamy coconut milk, and bold spices. Infused with the tanginess of tamarind and the heat of red chili powder, this curry is perfectly balanced with aromatic ingredients like curry leaves, cumin, and mustard seeds. The addition of fresh ginger, garlic, and slit green chilies takes its flavor profile to the next level, while a silky, spice-laden coconut milk base ensures every bite is rich and flavorful. This easy-to-make, one-pan dish is ready in under an hour and pairs beautifully with steaming rice or soft chapati, making it an irresistible choice for a comforting meal at home. Perfect for seafood lovers and fans of Indian coastal cuisine, this traditional Goan delicacy will transport your taste buds straight to the shores of India.
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Recipe Information
Ingredients
- 500 grams Fresh fish (pomfret, kingfish, or mackerel recommended)
- 400 ml Coconut milk
- 1 large Onion
- 1 large Tomato
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 tablespoon Tamarind pulp
- 1 teaspoon Mustard seeds
- 2 pieces Green chilies
- 10 leaves Fresh curry leaves
- 2 tablespoons Vegetable oil
- 1 to taste Salt
- 200 ml Water
Instructions
Clean and cut the fish into medium-sized pieces. Rinse well and set aside.
Finely chop the onion and tomato. Peel and crush the garlic. Grate the ginger. Slit the green chilies lengthwise.
In a small bowl, mix the tamarind pulp with 2 tablespoons of water to dilute it. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and curry leaves, and sauté for 30 seconds until aromatic.
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Stir in the crushed garlic and grated ginger. Sauté for another 1-2 minutes.
Add the chopped tomato and cook until it softens and blends with the mixture, about 5 minutes.
Lower the heat and stir in turmeric powder, red chili powder, and coriander powder. Cook the spices for 1-2 minutes.
Pour in the coconut milk, water, and the diluted tamarind pulp. Mix well and bring the curry to a gentle simmer.
Season with salt to taste. Adjust the seasoning as needed.
Gently add the fish pieces to the curry. Cover and cook for 8-10 minutes, or until the fish is tender and cooked through.
Finally, add slit green chilies to the curry for an extra burst of flavor. Simmer for another 2 minutes.
Turn off the heat and let the curry rest for 5 minutes before serving.
Serve the Goan Fish Curry hot with steamed rice or fresh chapati.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4501 mg | 196% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 61.9 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 56.2 mcg | 281% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3258 mg | 69% | |
*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.
