Goan Fish Curry is a signature dish from Goa – the tiny Indian state famous for its rich and diverse food culture. This tangy and mildly spiced coconut curry is woodsy and aromatic and a perfect blend of traditional Goan spices and fresh seafood. If you love seafood or are just exploring new cuisines and love often experimenting with them in your kitchen, then Goan Fish Curry is a must-try!
Ingredients
- 1 cup freshly grated coconut or coconut milk
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- 1 tablespoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon tamarind paste
- 500 grams firm white fish (pomfret or kingfish or mackerel)
- 2 tablespoons oil (coconut oil preferred)
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1-2 green chilies slit (optional)
- 1 cup water
- Salt to taste
- Fresh coriander leaves chopped
- A squeeze of lime
Step By Step Guide
Prepare The Curry Paste
In a blender, combine grated coconut, coriander seeds, cumin seeds, dried red chilies, turmeric powder, red chili powder, and tamarind paste. Blend into a smooth paste using a little water. Set aside.
Prepare The Fish
Clean and cut the fish into medium-sized pieces. Lightly season with salt and turmeric powder. Let it marinate for 10 minutes.
Cook The Curry Base
Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown. Stir in the tomatoes and cook until they soften and release oil.
Simmer The Curry
Add the prepared curry paste to the pan. Sauté for 2-3 minutes until aromatic. Pour in 1 cup of water and bring to a gentle boil. Adjust the consistency by adding more water if needed.
Add The Fish
Gently place the fish pieces into the curry. Cover and simmer for 8-10 minutes, or until the fish is cooked through.
Final Touches
Adjust salt to taste. Garnish with fresh coriander leaves and a squeeze of lime. Serve hot with steamed rice or Goan bread for an authentic experience.
