Goan Fish Curry
A tangy, spicy, and aromatic Goan fish curry, bursting with coastal flavors.
⏱️ 50 min🍽️ Serves 1
🔥 380 kcal💪 35g protein🍚 20g carbs🥑 18g fat🌾 5g fibreper serving
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🎬 Watch Kerala Home Cooking make it
Ingredients
- 🐟500 g kingfish or pomfret fillets
- 🧅1 onion, medium
- 🍅2 tomatoes, medium
- 🥥½ cup fresh coconut, grated
- 🌶️4 dried red chilies
- 🌿1 tsp coriander seeds
- 🌱½ tsp cumin seeds
- 🧡¼ tsp turmeric powder
- 🫚1 inch ginger
- 🧄4 cloves garlic
- 🌰1 tsp tamarind paste
- 🥥2 tbsp coconut oil
- 🌾½ tsp mustard seeds
- 🍃10 curry leaves
- 🧂 salt, to taste
Pro tips
- For best flavor, use fresh, firm fish. Kingfish, pomfret, or mackerel work wonderfully.
- Adjust the number of dried red chilies to control the spice level to your preference.
- Do not stir the curry too vigorously after adding the fish to prevent it from breaking apart.
Method
- 1Clean and cut the fish into 2-inch pieces. Marinate with a pinch of salt and turmeric powder.
- 2For the curry paste, blend grated coconut, dried red chilies, coriander seeds, cumin seeds, turmeric powder, ginger, garlic, and tamarind paste with a little water until smooth.
- 3Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then add curry leaves and chopped onion, sauté until translucent.
- 4Add chopped tomatoes and cook until soft and mushy. Stir in the prepared curry paste and cook for 5-7 minutes, stirring occasionally.
- 5Add 1.5 cups of water and salt to taste. Bring the gravy to a boil, then reduce heat and simmer for 5 minutes.
- 6Gently add the marinated fish pieces to the simmering gravy. Cover and cook for 8-10 minutes, or until the fish is cooked through, being careful not to overcook.
- 7Garnish with fresh coriander leaves if desired, and serve hot with steamed rice.