Name: Goan Fish Curry with Coconut and Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Firm white fish fillets (Kingfish, Sea Bass, or Snapper); 1 cup Freshly grated coconut (or thick coconut milk); 2 tbsp Tamarind paste; 6 whole Dried Kashmiri red chillies; 1 tbsp Coriander seeds; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 4 cloves Garlic cloves; 1 inch Fresh ginger; 1 medium Onion, finely chopped; 2 tbsp Coconut oil; 2 whole Green chillies, slit; 1 tsp Salt

"Transport your senses to the sun-drenched beaches of Goa with this vibrant, aromatic fish curry. This dish perfectly balances the heat of Kashmiri chillies with the silky richness of coconut milk and the signature tang of tamarind."

1 Ingredients

Qty	Item
500 g 500 g	Firm white fish fillets (Kingfish, Sea Bass, or Snapper)
1 cup 240 ml	Freshly grated coconut (or thick coconut milk)
2 tbsp 30 ml	Tamarind paste
6 whole 6 pieces	Dried Kashmiri red chillies
1 tbsp 15 g	Coriander seeds
1 tsp 5 g	Cumin seeds
1 tsp 5 g	Turmeric powder
4 cloves 4 cloves	Garlic cloves
1 inch 2.5 cm	Fresh ginger
1 medium 110 g	Onion, finely chopped
2 tbsp 30 ml	Coconut oil
2 whole 2 pieces	Green chillies, slit
1 tsp 5 g	Salt

2 Instructions

Rub the fish fillets with half the turmeric powder and a pinch of salt. Set aside to marinate for 15 minutes.

To make the masala paste, blend the grated coconut, dried red chillies, coriander seeds, cumin seeds, garlic, ginger, and remaining turmeric with a little water until smooth.

Heat coconut oil in a large pan or clay pot over medium heat. Add the chopped onions and sauté until translucent and soft.

Add the slit green chillies and the prepared masala paste. Fry for 3-4 minutes until the raw smell disappears and the oil starts to separate.

Stir in the tamarind paste and add 1.5 cups of water to achieve the desired curry consistency. Bring to a gentle simmer.

Carefully slide the marinated fish pieces into the bubbling curry. Cover and cook for 5-7 minutes, or until the fish is flaky and cooked through.

Season with extra salt if needed. Serve hot with steamed basmati rice or local Goan poi bread.

·
Kashmiri chillies provide the classic deep red color without making the curry overly spicy.
·
For a more authentic flavor, use a clay pot (manchatti) to cook the curry.
·
Avoid over-stirring once the fish is added, as the fillets can easily break apart.
·
If you don't have tamarind paste, you can soak a small ball of dried tamarind in warm water and strain the juice.

? Frequently Asked Questions

Can I use frozen fish for this curry?

Yes, but ensure the fish is completely thawed and patted dry before marinating for the best texture.

What is the best substitute for fresh coconut?

You can use canned full-fat coconut milk; however, the fresh coconut paste adds a traditional gritty texture that is characteristic of Goan cuisine.

Is this curry very spicy?

The spice level is moderate. You can adjust the heat by removing the seeds from the dried chillies before blending.

How long does Goan fish curry last in the fridge?

It tastes even better the next day! It can be stored in an airtight container for up to 2 days.

→ Keep Cooking

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