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Goan Fish Curry

Goan Fish Curry Recipe
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Whip up this vibrant and creamy Goan Fish Curry in just over 30 minutes! It’s a taste of the Indian coast right in your own kitchen—perfectly balanced with tangy tamarind, warm spices, and rich coconut milk. This is an easy curry that tastes like it took all day to make.

Ingredients

Scale

For the Curry Paste:

  • 1.5 tbsp Kashmiri chilli powder
  • 1.5 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1/4 tsp fenugreek powder
  • 1/4 tsp ground cloves
  • 4 cloves garlic, minced
  • 2.5 cm (1″) piece of ginger, grated
  • 1.5 tbsp tamarind puree
  • 1/2 red onion, roughly chopped
  • 2 tbsp water

For the Curry:

  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1/2 red onion, thinly sliced
  • 1 tbsp tomato paste
  • 2/3 cup (150g) tomato pulp or passata
  • 2/3 cup (160ml) water
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp Kashmiri chilli powder (optional, for extra heat)
  • 1 fresh tomato, cut into chunks
  • 2 long green chillies, halved lengthwise
  • 600g firm white fish (like cod, halibut, or snapper), cut into 3cm (1.25″) cubes

Instructions

  1. Make the Paste: Combine all the curry paste ingredients in a small blender or a jug with an immersion blender. Blitz on high until you have a smooth, thick, deep-red paste. Add another splash of water if needed to help it blend.
  2. Build the Base: Heat the oil in a large pot over medium heat. Add the mustard seeds and wait for them to sizzle and pop (about 30 seconds). Add the sliced onion and sauté for 3 minutes until softened and golden.
  3. Cook the Spices: Turn the heat down and stir in your curry paste. Cook for 3 minutes, stirring constantly, until it darkens and smells incredibly fragrant. Stir in the tomato paste and tomato pulp, and cook for another 2 minutes.
  4. Simmer the Sauce: Pour in the water and coconut milk. Add the salt, sugar, and optional extra chilli powder. Stir well and bring to a gentle simmer (don’t let it boil rapidly). Add the fresh tomato chunks and green chillies, and let it simmer for 3 more minutes to thicken slightly.
  5. Cook the Fish: Gently place the fish cubes into the simmering sauce, nudging them so they’re submerged. Cook for just 3-4 minutes until the fish is opaque and flakes easily. Be careful not to over-stir, as the fish is delicate! Serve immediately.

Notes

  • Serving Suggestions: This curry is amazing served over fluffy basmati rice to soak up every drop of the delicious sauce. Garnish with a big handful of fresh cilantro.
  • Tips & Tricks: For the creamiest curry, you must use full-fat coconut milk—the light version won’t be the same! Your choice of a firm white fish is key; it ensures the pieces hold their shape beautifully.
  • Storage & Reheating: Leftovers are fantastic! Store in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a saucepan over low heat. Avoid the microwave, as it can make the fish rubbery.

Find it online: https://masaladiaries.com/goan-fish-curry/