Ingredients
For the curry paste 🌶️
- 1 cup grated coconut (fresh or frozen)
- 1 tbsp coriander seeds
- 6 dried red chilies (adjust to taste)
- 1 tsp cumin seeds
- 5 garlic cloves
- 1 small piece of ginger (1 inch)
- 1/2 tsp turmeric powder
- 1 small onion (optional)
- 1/2 tsp black pepper (optional)
- 1/2 cup water
For the curry 🐟
- 500g fish (kingfish, mackerel, pomfret, or any firm white fish), cleaned and cut into pieces
- 1 small onion, finely chopped
- 1 medium tomato, chopped
- 1-2 kokum pieces or 1 tbsp tamarind pulp
- 2 tbsp oil
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish (optional)
Directions
Goan Fish Curry is a beloved coastal dish from the vibrant state of Goa, India. Known for its bold flavors, this curry brings together freshly grated coconut, red chilies, coriander, cumin, and garlic to form a rich, aromatic base. The addition of tamarind or kokum gives it a tangy kick, perfectly balancing the creamy texture of the coconut. Traditionally made with kingfish, pomfret, or mackerel, this dish is simmered gently to keep the fish tender and juicy.
Served hot with plain steamed rice, Goan Fish Curry is more than just a meal—it’s a warm, comforting taste of the seaside. Whether you’re new to Goan cuisine or a seafood lover looking for a wholesome homemade recipe, this dish is quick to make and deeply satisfying. Best of all, it’s naturally gluten-free, protein-rich, and bursting with traditional flavors in every bite.
Here’s an approximate nutritional breakdown for the Goan Fish Curry recipe (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250–300 kcal |
| Protein | 20–25g |
| Carbohydrates | 10–12g |
| Fat | 18–22g |
| Saturated Fat | 12–14g |
| Fiber | 2–3g |
| Sugar | 4–5g |
| Sodium | 300–400mg |
| Cholesterol | 40–50mg |
| Vitamin A | 10–15% of the Daily Value (DV) |
| Vitamin C | 20–25% of the DV |
| Iron | 15–20% of the DV |
| Calcium | 5–8% of the DV |
Disclaimer: The nutritional information provided is an estimate based on standard ingredients and portion sizes. Actual values may vary depending on the specific ingredients used and portion sizes. Please consult a healthcare professional for personalized advice.
Steps
1 Done | Make the curry pasteBlend all the curry paste ingredients with water to a smooth paste. |
2 Done | Cook the baseHeat oil in a pan, sauté chopped onion until soft. Add chopped tomato and cook until mushy. |
3 Done | Add curry pasteStir in the ground paste and fry on low heat for 3–5 minutes until aromatic. |
4 Done | Add water and bring to a boilAdd about 1 to 1.5 cups of water (depending on the thickness you prefer). Add kokum or tamarind pulp and salt. Simmer for 5 minutes. |
5 Done | Add fishGently slide in the fish pieces. Do not stir too much to avoid breaking them. Cover and cook for 8–10 minutes, or until the fish is cooked through. |
6 Done | Finish and serveTaste and adjust salt or tanginess. Garnish with fresh coriander if desired. Serve hot with steamed rice. |
7 Done | 📝 TipsUse fresh coconut for authentic flavor, but frozen works well too. You can replace kokum with tamarind, but kokum gives a unique Goan touch. For spicier curry, add a green chili when grinding the paste. |
