Goan Fish Curry
A vibrant, creamy coconut-based fish curry from Goa with aromatic spices and tangy coconut milk. This classic Indian seafood dish is rich, flavorful, and pairs perfectly with steamed rice or bread.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Remove seeds from dried red chilies and soak them in warm water for 10 minutes.
Step 2
Cut fish into 2-inch chunks and set aside.
Step 3
Toast coriander seeds, cumin seeds, and black peppercorns in a dry skillet over medium heat for 1 minute until fragrant.
Step 4
Combine toasted spices, drained chilies, turmeric, garlic, ginger, coconut, and water in a food processor.
Step 5
Blend until smooth, adding more water if needed. Set paste aside.
Step 6
Heat coconut oil in a large pot over medium heat and sauté sliced onions until golden, about 5 minutes.
Step 7
Add curry paste and cook for 3 minutes, stirring constantly, until fragrant.
Step 8
Add diced tomatoes and cook for 2 minutes until softened.
Step 9
Pour in coconut milk and tamarind paste, stir well, and bring to a gentle simmer.
Step 10
Add fish chunks and salt, then cook on low heat for 12-15 minutes until fish is cooked through and flakes easily.
Step 11
Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Tools you’ll need
- food processor
- 12-inch skillet
- large pot (4-quart)
- wooden spoon
- cutting board
- knife
- measuring spoons
- measuring cups
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