Goan Fish Curry 🐟

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Ingredients

Adjust Servings:
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)

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Goan Fish Curry 🐟

Authentic Goan curry with coastal flavors

Features:
  • Flavorful
  • Gluten Free
  • High Protein
  • Rich & Creamy
  • Spicy
  • Tender & Juicy
Cuisine:

A traditional Goan fish curry made with coconut, tamarind, and spices—rich, tangy, and perfect with steamed rice. Ready in just 35 minutes!

  • 35 minutes
  • Serves 4
  • Medium

Ingredients

  • For the curry paste 🌶️

  • For the curry 🐟

Directions

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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):

NutrientAmount per Serving
Calories250–300 kcal
Protein20–25g
Carbohydrates10–12g
Fat18–22g
Saturated Fat12–14g
Fiber2–3g
Sugar4–5g
Sodium300–400mg
Cholesterol40–50mg
Vitamin A10–15% of the Daily Value (DV)
Vitamin C20–25% of the DV
Iron15–20% of the DV
Calcium5–8% 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 paste

Blend all the curry paste ingredients with water to a smooth paste.

2
Done

Cook the base

Heat oil in a pan, sauté chopped onion until soft.

Add chopped tomato and cook until mushy.

3
Done

Add curry paste

Stir in the ground paste and fry on low heat for 3–5 minutes until aromatic.

4
Done

Add water and bring to a boil

Add 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 fish

Gently 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 serve

Taste and adjust salt or tanginess.

Garnish with fresh coriander if desired.

Serve hot with steamed rice.

7
Done

📝 Tips

Use 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.

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.

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