Goan Fish Curry – Easy Meal Recipe

Last Updated on October 20, 2025

When it comes to enjoying Goan fish curry, rice is the obvious companion. However, I’ve always believed in thinking outside the box. Steamed basmati rice is traditional and comforting, but why not shake things up with coconut rice or even some warm naan? 

You could also serve it alongside a fresh salad, maybe with mango for a fruity twist. The balance of flavors can elevate your meal to a new level. So, grab your plate and let’s embark on this tasty journey!

Let me tell you why I adore Goan fish curry. This dish is not just a meal; it’s an experience. Growing up, I was always surrounded by spices. My grandmother, bless her heart, taught me that food is about love and tradition. Every time I prepare Goan fish curry, it reminds me of family gatherings filled with laughter and stories.

When I first tasted this dish, I was hooked. The vibrant colors, the aromatic spices, and the creamy coconut milk – each element told a story. It’s a dish that brings people together. Not to mention, it’s bursting with flavors that make your taste buds dance.

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How I Use the Ingredients in This Recipe

I cherish each ingredient that makes up Goan fish curry. The savory half red onion, fragrant garlic, and zesty ginger form the base of the curry paste. The tamarind pulp adds a tangy twist, while Kashmiri red chili powder gives it that beautiful color without overwhelming heat. I also have a soft spot for the earthy flavor of ground coriander, complemented by roasted cumin and turmeric, which add depth and warmth. Then there’s fenugreek, cloves, and a sprinkle of lime juice to tie it all together.

Isn’t it fascinating how these humble ingredients come together to create something extraordinary? When I cook, I think about balance—sweet, savory, sour, and spicy all playing together. Let’s dive into the recipe and make this vibrant dish.

Ingredients List

For the Curry Paste:

• 6 garlic cloves, finely minced
  
• ½ small red onion, roughly chopped
  
• 1 tbsp fresh ginger, grated
  
• 2 tbsp tamarind pulp
  
• 2 ½ tbsp Kashmiri red chili powder
  
• 2 tsp roasted cumin powder
  
• 1 tbsp ground coriander seeds
  
• 1 tsp turmeric powder
  
• ½ tsp fenugreek powder
  
• 3/8 tsp ground cloves
  
• 6 tbsp water (plus more if needed)
  
• 1 tsp lime juice
  

For the Curry:

• 3 tbsp vegetable oil
  
• ½ tsp black mustard seeds
  
• ½ red onion, quartered and thinly sliced
  
• 1 tbsp tomato paste
  
• 2/3 cup canned tomato pulp/polpa (or tomato passata or crushed tomatoes)
  
• 2/3 cup water
  
• 400 ml / 14 oz full-fat coconut milk
  
• 1 ¼ tsp kosher salt (or ¾ tsp fine table salt)
  
• 1 ½ tsp sugar
  
• ¼ tsp pure chili powder (not US chili powder)
  
• 2 long green chilies, halved and deseeded, optional
  
• 1 medium tomato, cut into 2.5 cm / 1″ chunks
  
• 600 g / 1.2 lb firm white fish, cubed into 3 cm / 1.25″ pieces
  
• 1 tsp garam masala
  

Garnishes / Serving:

• ¼ cup fresh coriander / cilantro leaves
  
• Finely sliced green chilies, optional
  
• Steamed basmati rice
  
• A wedge of lime
  

How to Make Goan Fish Curry

Step 1: Prepare the Curry Paste

First off, we need to create that aromatic curry paste. In a blender, toss in the chopped red onion, minced garlic, and grated ginger. Then add the tamarind pulp, Kashmiri red chili powder, ground coriander, roasted cumin, turmeric, fenugreek, cloves, 6 tablespoons of water, and lime juice. Blend this mixture until it forms a smooth paste. If it’s too thick, add a bit more water until it reaches a consistency you like.

Step 2: Heat the Oil and Cook the Mustard Seeds

In a large pot or deep pan, heat the vegetable oil over medium heat. Once it’s hot, toss in the mustard seeds. Wait for them to crackle; it won’t take long! This step adds a wonderful nutty flavor to the oil.

Step 3: Sauté the Onions

Next, bring in the quartered red onion. Cook it until it turns translucent—about 4-5 minutes. The aroma filling your kitchen at this point will surely make your mouth water.

Step 4: Add in the Curry Paste

Now it’s time to introduce your beautiful curry paste into the pan. Stir it around for a good 5-7 minutes. The spices will begin to bloom, and you will smell a delightful blend.

Step 5: Tomatoes and Liquid Ingredients

After that, mix in the tomato paste and ensure it’s well combined. Then pour in the canned tomato pulp and water. Stir to bring everything together. Now, add in the coconut milk, salt, sugar, and pure chili powder. Give it a good stir and bring the mixture to a gentle simmer.

Step 6: Cook the Fish

Once the sauce is simmering, it’s time for the star of the show: the fish. Gently add the cubed fish into the pot, alongside the halved green chilies and the chunks of the medium tomato. Cook for around 10 minutes. The fish should be tender and flaky.

Step 7: Finishing Touches

Finally, sprinkle in the garam masala and stir gently to incorporate. Give it a few minutes on the stove to marry the flavors. Remember to taste, adding more salt or lime juice as needed.

Nutrition Information

Recipe Notes

• Tamarind Pulp: This ingredient provides a tangy flavor that balances out the richness of coconut milk. You can find it in Asian grocery stores or online.
  
• Kashmiri Red Chili Powder: This spice is mild and gives a beautiful color to the curry. If you can’t find it, use regular chili powder, but be careful with the quantity.
  
• Black Mustard Seeds: These seeds add a delightful crunch and flavor when cooked. Watch closely; they pop!
  
• Coconut Milk: Full-fat coconut milk enriches the curry. For a lighter version, you can opt for light coconut milk.
  
• Fish: Firm white fish works best. I prefer using cod or tilapia. They hold their shape well during cooking.
  
• Garam Masala: This is a blend of spices that enhances the overall flavor. You can make your own or buy it pre-made from the store.
  

Recipe Variations

Feeling adventurous? Here are a few variations to try:

• Vegetable Version: Replace fish with vegetables like eggplant or zucchini for a vegetarian twist.
  
• Spicy Twist: Add extra chili peppers if you’re in the mood for more heat. Trust me, your taste buds will tingle.
  
• Another Protein: Shrimp or mussels can also be great alternatives. Just ensure they are cooked through and tender.
  

Conclusion

Making Goan fish curry isn’t just about cooking; it’s about sharing an experience filled with flavor and nostalgia. Each step takes you closer to the rich, creamy, and spicy memories of family dinners. When you serve this dish, you’re not just feeding people; you’re sharing a piece of your heart. I hope you try this recipe and enjoy it as much as I do. Happy cooking!

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Print Recipe

Goan Fish Curry – Easy Meal Recipe

Author: Mary Siegel Cuisine: Indian Courses: Main Course

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 973

Best Season: Suitable throughout the year

Description

Let me tell you why I adore Goan fish curry. This dish is not just a meal; it’s an experience. Growing up, I was always surrounded by spices. My grandmother, bless her heart, taught me that food is about love and tradition. Every time I prepare Goan fish curry, it reminds me of family gatherings filled with laughter and stories.

When I first tasted this dish, I was hooked. The vibrant colors, the aromatic spices, and the creamy coconut milk – each element told a story. It’s a dish that brings people together. Not to mention, it’s bursting with flavors that make your taste buds dance.

Ingredients

Servings

For the Curry Paste:

• 6 garlic cloves, finely minced
• ½ small red onion, roughly chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp tamarind pulp
• 2½ ½ tbsp Kashmiri red chili powder
• 2 tsp roasted cumin powder
• 1 tbsp ground coriander seeds
• 1 tsp turmeric powder
• ½ tsp fenugreek powder
• ³⁄₈ tsp ground cloves
• 6 tbsp water (plus more if needed)
• 1 tsp lime juice

For the Curry:

• 3 tbsp vegetable oil
• ½ tsp black mustard seeds
• ½ red onion, quartered and thinly sliced
• 1 tbsp tomato paste
• ²⁄₃ cup canned tomato pulp/polpa (or tomato passata or crushed tomatoes)
• ²⁄₃ cup water
• 400 / 14 ml oz full-fat coconut milk
• 1¼ tsp kosher salt (or ¾ tsp fine table salt)
• 1½ tsp tsp sugar
• ¼ tsp pure chili powder (not US chili powder)
• 2 long green chilies, halved and deseeded, optional
• 1 medium tomato, cut into 2.5 cm / 1" chunks
• 600 / 1.2 g lb firm white fish, cubed into 3 cm / 1.25" pieces
• 1 tsp garam masala

Garnishes / Serving:

• ¼ cup fresh coriander / cilantro leaves
• Finely sliced green chilies, optional
• Steamed basmati rice
• A wedge of lime

Instructions

Step 1: Prepare the Curry Paste

1. First off, we need to create that aromatic curry paste. In a blender, toss in the chopped red onion, minced garlic, and grated ginger. Then add the tamarind pulp, Kashmiri red chili powder, ground coriander, roasted cumin, turmeric, fenugreek, cloves, 6 tablespoons of water, and lime juice. Blend this mixture until it forms a smooth paste. If it’s too thick, add a bit more water until it reaches a consistency you like.

Step 2: Heat the Oil and Cook the Mustard Seeds

1. In a large pot or deep pan, heat the vegetable oil over medium heat. Once it’s hot, toss in the mustard seeds. Wait for them to crackle; it won’t take long! This step adds a wonderful nutty flavor to the oil.

Step 3: Sauté the Onions

1. Next, bring in the quartered red onion. Cook it until it turns translucent—about 4-5 minutes. The aroma filling your kitchen at this point will surely make your mouth water.

Step 4: Add in the Curry Paste

1. Now it’s time to introduce your beautiful curry paste into the pan. Stir it around for a good 5-7 minutes. The spices will begin to bloom, and you will smell a delightful blend.

Step 5: Tomatoes and Liquid Ingredients

1. After that, mix in the tomato paste and ensure it’s well combined. Then pour in the canned tomato pulp and water. Stir to bring everything together. Now, add in the coconut milk, salt, sugar, and pure chili powder. Give it a good stir and bring the mixture to a gentle simmer.

Step 6: Cook the Fish

1. Once the sauce is simmering, it’s time for the star of the show: the fish. Gently add the cubed fish into the pot, alongside the halved green chilies and the chunks of the medium tomato. Cook for around 10 minutes. The fish should be tender and flaky.

Step 7: Finishing Touches

1. Finally, sprinkle in the garam masala and stir gently to incorporate. Give it a few minutes on the stove to marry the flavors. Remember to taste, adding more salt or lime juice as needed.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 973kcal

% Daily Value *

Total Fat 98.7g152%

Saturated Fat 86g430%

Cholesterol 9mg3%

Sodium 196mg9%

Total Carbohydrate 24g8%

Dietary Fiber 10g40%

Sugars 14g

Protein 13g26%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Tamarind Pulp: This ingredient provides a tangy flavor that balances out the richness of coconut milk. You can find it in Asian grocery stores or online.
  
• Kashmiri Red Chili Powder: This spice is mild and gives a beautiful color to the curry. If you can’t find it, use regular chili powder, but be careful with the quantity.
  
• Black Mustard Seeds: These seeds add a delightful crunch and flavor when cooked. Watch closely; they pop!
  
• Coconut Milk: Full-fat coconut milk enriches the curry. For a lighter version, you can opt for light coconut milk.
  
• Fish: Firm white fish works best. I prefer using cod or tilapia. They hold their shape well during cooking.
  

Garam Masala: This is a blend of spices that enhances the overall flavor. You can make your own or buy it pre-made from the store.

Keywords: Goan Fish Curry