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Authentic Goan Fish Curry served in a bowl with a rich coconut-based curry and pieces of fish

Goan Fish Curry

A traditional coastal curry made with a smooth coconut and spice paste, tangy tamarind, and firm white fish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Goan, Indian
Ingredients Equipment Method Notes

Ingredients
  

Masala Paste
  • 1 cup fresh or frozen grated coconut Thawed if frozen
  • 4 whole Kashmiri dried red chilies Stems removed
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 4 cloves garlic
  • 4 small shallots Peeling and halved
Curry
  • 1 tablespoon cooking oil
  • 2 whole green chilies Slit lengthwise
  • 1 tablespoon tamarind paste Adjust to taste
  • 500 grams firm white fish fillets Cut into large chunks; internal temperature should reach 74°C / 165°F
  • 1 1/2 cups water Plus extra for grinding
  • 1 teaspoon salt To taste

Equipment

  • 1 Blender or wet grinder Needed to grind the coconut masala into a smooth paste.
  • 1 Wide pan or kadai Allows the fish pieces to lie flat without overcrowding.

Method
 

  1. Combine the grated coconut, Kashmiri red chilies, coriander seeds, cumin seeds, turmeric powder, garlic, and shallots in a blender with 1/2 cup of water. Blend until completely smooth and thick.
  2. Heat the cooking oil in a wide pan over medium heat. Add the slit green chilies and sauté for 30 seconds until fragrant.
  3. Pour the ground coconut paste into the pan along with 1 cup of water and salt. Stir well and bring the mixture to a gentle simmer over medium-low heat.
  4. Stir in the tamarind paste and let the curry simmer gently for 5 minutes so the flavors blend.
  5. Gently slide the fish chunks into the simmering curry in a single layer. Cook without aggressive boiling for 6 to 8 minutes until the fish is opaque, flakes easily, and reaches an internal temperature of 74°C / 165°F at the thickest piece. Remove from heat and serve warm.

Notes

Ensure the fish is cut into uniform pieces so they cook evenly in the simmering broth.