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Goan Fish Curry

Goan Fish Curry - Easy Meal Recipe

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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 973
Ingredients Method Notes

Ingredients
  

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

Method
 

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.

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.