Goan Fish Curry
A classic Goan coconut fish curry with a bright tamarind tang, soft onions, and a red chilli masala that stays vivid without feeling heavy.
Cuisine: Goan (Goa) · Style: Curry · Protein: Fish · Total time: · Difficulty: easy · Servings: 4 · Spice: 3/5
Ingredients
- 500g firm white fish, cut into pieces
- 1 tsp turmeric powder
- 1 tbsp lime juice
- 1 tsp salt
- 1 tbsp oil
- 1 onion, sliced
- 2 green chillies, slit
- 1 cup grated coconut
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 8 Kashmiri dried red chillies
- 4 garlic cloves
- 1 tbsp tamarind pulp
- 1/2 cup water
- Fresh coriander to finish
Steps
- Marinate the fish with turmeric, lime juice, and salt for 15 minutes.
- Toast the coconut, coriander seeds, cumin, chillies, and garlic until aromatic, then grind with tamarind and water to a smooth masala.
- Heat oil in a pan, soften the onions and green chillies, then stir in the ground paste.
- Simmer the masala for a few minutes until the raw edge fades and the oil begins to separate.
- Slip in the fish pieces and add a splash of water if needed for a light gravy.
- Cook gently just until the fish turns opaque and flakes cleanly. Finish with coriander and serve with rice.