Name: Goan Fish Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoon oil; 1 small onion, chopped; 1 small green chili, slit; 1 small tomato, chopped; 400g fish, cleaned and sliced; 2 sprigs curry leaves; Salt to taste; Coriander leaves, to garnish; Rice or flatbread, to serve; 1 cup grated coconut; 4 cm piece fresh ginger; 6 garlic cloves; 1 tablespoon ground coriander; ½ teaspoon ground turmeric; 1 ½ teaspoon cumin seeds; 2 teaspoon red chili powder; Water; 1 small lemon sized tamarind; ¼ cup water

If you’re a regular reader of this blog, you might’ve noticed that I’m going through a phase of vegetarian obsession. In fact, I’ve been cooking and baking quite a lot of veggie and fruit dishes lately. So I think it’s time to take a break.

As the name suggests, this Goan fish curry is inspired by the traditional fish recipe from the Western state of India. Most of the recipes from Goa are influenced by Portuguese who had trade relations with the place centuries ago.

The subtle spicy flavor of this fish curry makes it a much loved dish around the world. It’s easy to fall in love with the indulgent, rich coconut sauce. In fact, there’s just something that makes this dish highly irresistible.

More Fish Curry Recipes

Yield: 4

Goan Fish Curry

Popular Goan style fish curry perfect as a side dish for rice or any flat bread.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

To make tamarind pulp:

1 small lemon sized tamarind
¼ cup water

To grind coconut:

1 cup grated coconut
4 cm piece fresh ginger
6 garlic cloves
1 tablespoon ground coriander
½ teaspoon ground turmeric
1 ½ teaspoon cumin seeds
2 teaspoon red chili powder
Water

To make curry:

2 tablespoon oil
1 small onion, chopped
1 small green chili, slit
1 small tomato, chopped
400g fish, cleaned and sliced
2 sprigs curry leaves
Salt to taste
Coriander leaves, to garnish
Rice or flatbread, to serve

Instructions

To make tamarind pulp:

Soak tamarind in water for 10-15 minutes. Strain the pulp and discard the hard bits. Set aside.

To grind coconut:

Place all the ingredients to grind except water in the bowl of a food processor. Add a little water, and process until smooth. Set aside.

To make the curry:

Heat oil in a large pan over medium heat. Add onion and a sprig of curry leaves. Saute for 2-3 minutes or until onions are softened. Add green chili and tomatoes. Saute for 2-3 minutes, or until tomatoes start to break down.
Stir in coconut paste and enough salt. Fry for 1-2 minutes. Add the tamarind pulp and enough water to make a thick sauce. Bring to the boil. Slide in the fish pieces and add the rest of the curry leaves. Bring to the boil again. Simmer for 7-10 minutes or until fish is well cooked. Garnish with coriander leaves.
Serve Goan fish curry warm with rice or any flatbread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 548Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 82mgSodium 325mgCarbohydrates 68gFiber 7gSugar 23gProtein 41g

Ingredients

To make tamarind pulp:

To grind coconut:

To make curry:

Instructions

To make tamarind pulp:

To grind coconut:

To make the curry:

Nutrition Information

Yield

Serving Size

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