Goan Fish Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 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
Description
Goan Fish Curry combines a vibrant homemade curry paste made from Kashmiri chili powder, coriander, cumin, turmeric, fenugreek, cloves, garlic, ginger, tamarind, and red onion, ground to a smooth puree. This paste is cooked with mustard seeds and fresh red onion to release fragrant notes before adding tomato paste and pulp for depth and acidity. Coconut milk enriches the sauce, mellowing the spices and contributing a creamy texture.
The firm white fish is added in chunks to the gently simmering curry, allowing it to cook through while becoming infused with the spicy, tangy sauce. The use of green chili and fresh tomatoes adds brightness and mild heat, and the balance of sugar and salt enhances all flavors. The cooking process includes simmering ingredients to bloom the spices and thicken the sauce gradually.
This curry is best served with fluffy basmati rice to soak up the sauce and can be customized in heat by adjusting chili powder and green chilies. Optional garnishes like fresh cilantro and extra green chili slices complement the dish. The recipe includes notes about substituting ingredients for spiciness control and alternative fish choices suited for this style of curry.
Ingredients
Curry paste:
- 2 1/2 tbsp kashmiri chili powder Note 1
- 1 tbsp Coriander
- 2 tsp cumin
- 1 tsp Turmeric
- 1/2 tsp fenugreek powder (Note 2)
- 3/8 tsp cloves ground
- 6 cloves garlic , minced
- 1 tbsp ginger finely grated, fresh
- 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 tomato pulp Mutti), OR tomato passata or crushed tomato, Note 5, canned
- 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 green chilli cut into half lengthwise and deseeded, optional (Note 8, long
- 1 tomato , cut into 8 wedges then into 2.5cm / 1" chunks
- 600g / 1.2 lb white fish cut into 3cm / 1.25" cubes (Note 9, firm-fleshed
Garnishes / serving:
- 1/4 cup Coriander leaves aka cilantro leaves, fresh
- green chilli optional, finely sliced
- 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
- To reduce spiciness, omit the pure chili powder or substitute Kashmiri chili powder with smoked paprika plus a small amount of regular chili powder or cayenne.
- If fenugreek powder is unavailable, it can be omitted without major impact on flavor.
- Tamarind puree can be substituted with a mix of tomato ketchup and white vinegar if not accessible.
- Black mustard seeds add a distinctive aroma and can be replaced with brown or yellow mustard seeds or mustard powder if needed.
- Use firm white fish varieties like Spanish mackerel, snapper, or barramundi, avoiding oily or delicate fish that may break apart.
- Full-fat coconut milk provides richness; evaporated milk or cream can be alternatives but will alter the flavor.
- Leave out chili powder and green chilies for a milder curry.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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