Goan fish curry
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 (or
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Calories
534 kcal
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Course
Main Course
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Cuisine
Indian
Goan fish curry
Description
Goan fish curry starts with toasting whole coriander, cumin, and mustard seeds to release their aroma, which forms the base of a spice paste combined with garlic, ginger, and powdered spices like cayenne, turmeric, and paprika. Onions are sautéed until softened before adding the spice paste, along with diced tomato and green chilies to build a rich foundation. Tender chunks of firm white fish such as haddock are added to the curry, along with tamarind concentrate and coconut milk, bringing a balance of tanginess and creaminess that defines the dish. The fish cooks quickly in this flavorful sauce, resulting in a curry that has a smooth texture and a gentle heat that is well-rounded by the coconut milk.
The curry is best served over steamed rice, which soaks up the sauce and provides a neutral base to highlight the spices and fish. The combination of the freshly made spice paste with tamarind and coconut milk creates a complex yet approachable dish that reflects Goan flavors.
Ingredients
For the spice paste/masala
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 - 3 cloves garlic
- 1 tablespoon ginger 1tbsp is approx a 1in/2.5cm piece, chopped fresh
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon Turmeric
For curry
- 1 tablespoon vegetable oil
- 2 green chili
- 1 onion
- 1 tomato
- 1 lb haddock or use cod, pollock or other firm white fish
- 2 teaspoon tamarind concentrate
- 1 cup coconut milk
Instructions
- Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
- Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
- Finely dice the chilis and onion. Dice the tomato. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
- Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).
- Cut the fish into large bite-sized chunks.
- Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
- Serve over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(or
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 41g | 82% |
| Fat | 33g | 51% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 122mg | 41% |
| Sodium | 949mg | 40% |
| Potassium | 1208mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 20mg | 22% |
| Calcium | 97mg | 10% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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