Goan Fish Curry
User Reviews
5.0
381 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 - 5 people
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Calories
484 kcal
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Course
Main Course
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Cuisine
Indian
Goan Fish Curry
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Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.
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Ingredients
Curry paste:
- 2 1/2 tbsp kashmiri chilli powder (Note 1)
- 1 tbsp Coriander
- 2 tsp cumin
- 1 tsp Turmeric
- 1/2 tsp fenugreek powder (Note 2)
- 3/8 tsp ground cloves
- 6 cloves garlic , minced
- 1 tbsp fresh ginger , finely grated
- 2 tbsp tamarind puree (Note 3)
- 1/2 red onion , chopped
- 6 tbsp water (plus more, as needed)
Curry:
- 3 tbsp vegetable oil
- 1/2 tsp black mustard seeds (Note 4)
- 1/2 red onion , cut in half again (like a quartered orange) and thinly sliced
- 1 tbsp tomato paste
- 2/3 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, Note 5)
- 2/3 cup water
- 400ml/ 14oz coconut milk , full fat (Note 6)
- 1 1/4 tsp salt , cooking/kosher (or 3/4 tsp fine table salt)
- 1 1/2 tsp sugar
- 1/4 tsp chilli powder (pure chilli, not US Chili Powder which is a mix, Note 7)
- 2 long green chillies , cut into half lengthwise and deseeded, optional (Note 8)
- 1 tomato , cut into 8 wedges then into 2.5cm / 1" chunks
- 600g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25" cubes (Note 9)
Garnishes / serving:
- 1/4 cup Fresh coriander/cilantro leaves
- Finely sliced green chillies , optional
- basmati rice
Instructions
Curry Paste:
- Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
Curry:
- Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
- Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
- Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
- Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
- Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
- Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
- Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
- Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
- Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!
Notes
- Spice Note: This recipe as written is quite spicy, as is traditional. The spiciness comes from the Kashmiri chilli powder and chilli powder. To reduce spiciness, leave out the chilli powder - this will leave the curry with quite a warm buzz but not overly spicy. To make it not spicy at all, sub Kashmiri for smoked paprika.
- Kashmiri Chili - spicy Indian chilli powder that gives this curry the red colour. Sub with 2 tbsp smoked paprika + 1/2 tsp chilli powder (not US Chili Powder which is a blend) or cayenne pepper). Pretty close flavour but, you won’t get quite the same red colour. Find at Indian store (I go to Indian Emporium in Dee Why, Sydney).
- Fenugreek powder - another Indian spice, kind of smells like maple syrup! Find at Indian grocery stores, not a key ingredient so just skip it if you can't find it.
- Tamarind puree - sour paste with consistency like tomato paste. Can be labelled as Tamarind Puree, Concentrate or Paste. In Australia it's sold at Woolies, Coles, Harris Farms (Asian section) as well as Asian stores.
- Best sub:. 1 tbsp tomato ketchup + 1 tbsp white vinegar (yes, really, used as sub for Pad Thai too and there are plenty of rave reviews!).
- Black mustard seeds - looks like poppyseeds, wasabi bite, Indian aroma! ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the Indian food section at some Woolworths (Australia) $1.70, otherwise try online.
- We aren't using stacks in this recipe, so not the end of the world if you can't find it. Just substitute with one of these (starting with best): Brown mustard seeds, Yellow mustard seeds, 1/4 tsp mustard powder*, 1/2 tsp Garam Masala* (*different flavour, but is intended to make up for absence, add into curry paste)
- Tomato pulp - this will yield the most authentic result because it's finely diced tomato (it's chunkier small bits than crushed), but canned crushed tomato or tomato passata can be used in a pinch. It's really not a big deal which you use.
- Coconut milk - full fat best for thickening and flavour, Ayam is my brand of choice (highest coconut %, least water).
- Alternatives (if you can't have coconut): evaporated milk or cream. Strong flavour of spices will compensate for not using coconut!
- Chilli powder - leave this out if you can't handle the heat! Not to be confused with US Chili Powder (one "l") which is a non spicy spice blend. This is pure ground chilli. Sub cayenne pepper.
- Green chillies - doesn't add spiciness into sauce, it's more for looks so it's optional. If making this non spicy, omit it.
- Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling.
- Salmon and trout are also mild enough to use here.
- Avoid tuna, bonito, swordfish, marlin and kingfish (too easy to overcook) and very oily fish (sardines, mullet, herring, mackerel). Delicate-fleshed white fish like flathead, gemfish/hake and sole can be used, but be careful as they can break up.
- Original creation by the RecipeTin family, striving to replicate the Goan Fish Curry at the great Malabar South Indian Restaurant in Crows Nest and from travels to Goa. As with all our curry recipes, we draw ideas and inspiration from many sources - watching Youtube videos of Indian homecooks cooking this dish at home, as well as reputable chefs like Atul Kochhar and Rick Stein, and studying books on Indian food. We take the best bits to most closely achieve the flavour we are after!
- Nutrition per serving, excluding rice. 4 generous servings!
Nutrition Information
Show Details
Calories
484cal
(24%)
Carbohydrates
15g
(5%)
Protein
34g
(68%)
Fat
35g
(54%)
Saturated Fat
28g
(140%)
Cholesterol
75mg
(25%)
Sodium
916mg
(38%)
Potassium
1012mg
(29%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
493IU
(10%)
Vitamin C
16mg
(18%)
Calcium
79mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484cal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 75mg | 25% |
| Sodium | 916mg | 38% |
| Potassium | 1012mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 79mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
381 reviews
Excellent
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