Goan Fish Curry Recipe – Indian Special
Goan Fish Curry is one of the most iconic dishes from Goa’s coastal cuisine, bringing together the rich flavors of coconut, tangy tamarind, and freshly ground spices. This Goan Fish Curry Recipe is creamy, spicy, and aromatic, highlighting the perfect balance of heat and tanginess that makes Goan food so beloved. Traditionally paired with steamed rice or Goan sannas, this dish is a staple in many households and a must-try for seafood lovers who crave authentic Indian coastal flavors.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Goan Fish Curry Ingredients:
- 500g firm white fish (e.g., kingfish, snapper, cod), cut into chunks
- 2 tbsp oil (coconut oil preferred)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1–2 green chilies, slit
- 1 cup coconut milk
- 1 tbsp tamarind paste (or juice of 1 lemon)
- 1 cup water
- Salt, to taste
- Fresh coriander, chopped (for garnish)
For the Spice Paste:
- 1/2 cup grated coconut (fresh or desiccated)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 4–5 dried red chilies
- 4–5 garlic cloves
- 1-inch piece ginger
Goan Fish Curry Instructions:
Grind all spice paste ingredients with a little water to form a smooth paste.
Heat coconut oil in a pan and sauté onions until soft and golden.
Add chopped tomatoes and green chilies; cook until tomatoes break down.
Stir in the ground spice paste and cook until aromatic and oil separates.
Add coconut milk, tamarind paste, water, and salt; mix well and bring to a gentle simmer.
Add fish pieces and cook for 8–10 minutes until fish is cooked through and tender.
Adjust seasoning for spice, salt, or tanginess.
Garnish with fresh coriander before serving.
Serve hot with steamed rice or Goan sannas (rice cakes).
Recipe Notes :
Fish Choice: Firm white fish like kingfish, snapper, or cod holds shape well during cooking.
Coconut Milk Tip: Use thick coconut milk for a creamier curry; dilute for a lighter version.
Spice Control: Adjust dried red chilies and green chilies depending on heat preference.
Tanginess: Replace tamarind with lemon juice if needed for a fresh, citrusy twist.
Make Ahead: The curry tastes richer and deeper in flavor when allowed to rest for a few hours.
Serving Idea: Best enjoyed with steamed rice or traditional Goan sannas for an authentic experience.
