Description
This authentic Goan Fish Curry is a vibrant and flavorful seafood dish from the coastal region of Goa, India. It features tender cubes of firm white fish simmered in a rich, spicy coconut milk curry infused with traditional Indian spices, tamarind, and fresh herbs. Served with fragrant basmati rice, this curry offers a perfect balance of heat, tanginess, and creaminess for an unforgettable meal.
Ingredients
Scale
Curry Paste
- 2 1/2 tbsp Kashmiri chilli powder
- 1 tbsp coriander
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp fenugreek powder
- 3/8 tsp ground cloves
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamarind puree
- 1/2 red onion, chopped
- 6 tbsp water (plus more if needed)
Curry
- 3 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 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
- 2/3 cup water
- 400ml (14oz) full-fat coconut milk
- 1 1/4 tsp salt (cooking/kosher, or 3/4 tsp fine table salt)
- 1 1/2 tsp sugar
- 1/4 tsp pure chilli powder (not US chili powder mix)
- 2 long green chillies, cut into half lengthwise and deseeded (optional)
- 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
- 1/4 cup fresh coriander/cilantro leaves
- Finely sliced green chillies (optional)
- Basmati rice, to serve
Instructions
- Make the Curry Paste: Place all curry paste ingredients (Kashmiri chilli powder, coriander, cumin, turmeric, fenugreek powder, ground cloves, minced garlic, grated ginger, tamarind puree, chopped red onion, and water) into a tall jug or milkshake container. Use a stick blender to blitz on high for 5 to 10 seconds until the onion is fully pureed. Add more water if necessary to achieve a smooth paste.
- Sizzle Mustard Seeds: Heat the vegetable oil over medium heat in a large pot. Add the black mustard seeds and allow them to sizzle for about 30 seconds, being careful as they may pop.
- Sauté Onion: Add the thinly sliced red onion (quartered then sliced) to the pot and cook for 3 minutes, stirring occasionally, until the edges begin to turn golden.
- Cook Off Curry Paste: Add the prepared curry paste to the pot and cook for 3 minutes. This helps evaporate excess water, blooming the spices and cooking the garlic and ginger flavors into the oil.
- Add Tomato: Increase the heat to medium-high and stir in the tomato paste and canned tomato pulp. Cook for 2 minutes to reduce and thicken slightly.
- Add Liquids and Spices: Pour in the water, coconut milk, sugar, salt, and pure chilli powder (if using). Stir to combine and bring the mixture to a gentle simmer over low heat, ensuring it’s bubbling gently but not boiling aggressively.
- Simmer with Tomato and Green Chillies: Let the sauce simmer for 2 minutes, then add the fresh tomato chunks and halved green chillies. Continue simmering for 3 more minutes, stirring occasionally. The sauce should thicken and become richly aromatic.
- Add Fish: Gently add the cubed firm white fish to the simmering curry. Stir carefully to submerge the fish in the sauce. Cook for 3 to 4 minutes, until the fish flakes easily when tested with a fork.
- Garnish and Serve: Remove the pot from heat and transfer the fish curry to a serving bowl. Garnish with fresh coriander leaves and finely sliced green chillies if desired. Serve immediately accompanied by fluffy basmati rice.
Notes
- Kashmiri chilli powder gives the curry its vibrant red color and mild heat; avoid substituting with hotter powders.
- Fenugreek powder adds a subtle bitterness balancing the spiciness and tanginess.
- Tamarind puree adds a tangy sourness essential for authentic Goan flavor; you can substitute with tamarind paste diluted with water if needed.
- Black mustard seeds add a nutty aroma when toasted in oil and are common in South Indian cooking.
- Use canned tomato pulp or passata for a smooth, consistent tomato base.
- Full-fat coconut milk provides the rich creaminess that balances the spice, use canned for best results.
- Pure chilli powder refers to ground dried chilies without additional spices or salt.
- Green chillies are optional and can be deseeded to reduce heat.
- Firm white fish such as cod, halibut, or kingfish works best to hold shape in the curry.
- This dish pairs perfectly with steamed basmati rice to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Goan, Indian
Keywords: Goan fish curry, Indian fish curry, spicy fish curry, coconut milk curry, seafood curry, authentic Goan recipe
