Goan Fish Curry is a classic coastal Indian dish that combines fresh Mackerel fish with a tangy, spicy, and flavorful coconut-based curry. This traditional fish curry with coconut recipe is from Goan cuisine, is easy to prepare, and comes together in just 30 minutes. Perfect for busy weekends, it pairs beautifully with steamed rice or bread. Learn to prepare this flavorful dish with step-by-step photos and a video tutorial.
Goa is a coastal state in India along the Arabian Sea. Goan fish curry and rice are not just dishes—they are a way of life here in Goa. Over the years of living in this beautiful coastal state, I’ve come to appreciate locals' deep connection with their food. One of my fondest memories involves learning this fish curry from my Goan neighbor, who graciously shared her family recipe with me.
When I made this tangy and spicy Goan-style fish curry at home, it was a hit with my family. Similar to Mackerel fish curry, this fish curry recipe is a spicy-tangy delight, using kokum and freshly ground coconut to give it a unique coastal flavor. You may also like other traditional Goan recipes like Goan Prawns Rava Fry, Chicken Xacuti, Chicken Cafreal, Moriche Ambotik, and Goan Kingfish Fry.
About this Recipe
I tried to keep this fish recipe authentic, the way the Goan Hindu household prepares it. This Goan-style fish curry recipe is made with fresh fish, tamarind, kokum, freshly ground spices, and coconut.
This fish curry recipe is versatile and can be used as a base for any other fish. You can substitute tamarind and kokum with fresh lemon juice. This Mackerel fish curry recipe is mildly spicy, uses simple ingredients, and tastes amazing.
You do not need any oil to make this fish curry. Make freshly ground fish masala with coconut, heat it until it comes to a boil, add fish, and cook it on low heat. It’s ready in 30 minutes. It pairs up beautifully with steamed rice. You can make this fish curry in advance. This Goan fish curry tastes better the next day. Goans enjoy their leftover curry for breakfast with Pao or Poli (bread).
You may also like these other Indian seafood recipes from this website:
Ingredients Notes
Goa’s cuisine is a blend of Portuguese and Indian flavors. The ingredients used in Goan fish curry are simple like coconut, dried red chilies for heat, tamarind for tanginess, and kokum for a unique sour twist. Here’s what you will need to make this fish curry.
Fresh or Canned Fish
Authentic Goan fish curry is always made with fresh fish. - I used fresh Bangda (Mackerel) fish to make the curry. Clean and rinse it well with water. The fish that I used to make curry is small in size so I made a few slits on it. You can cut it into two to three pieces if the fish is bigger in size. You can use any fish to make the curry like Surmai fish, Butterfish (Soundale), or Ravas fish to make this curry.
Coconut
Freshly scraped coconut is used to make the curry. It adds creaminess to the fish gravy. You can substitute it with coconut milk.
Spices
This easy fish curry recipe uses turmeric, dried red chilies, and coriander seeds to make masala.
- Red chilies - I used dried byadgi red chilies. You can also use dried Kashmiri red chilies. These chilies give a bright red color to the fish curry and are mildly spicy. Substitute with Kashmiri red chili powder, and add it while grinding the masala.
- Coriander seeds - You can substitute whole coriander seeds with coriander powder. Add it while grinding the coconut masala.
Tamarind & Kokum
- Tamarind - Gives a tangy touch and authentic coastal flavor to the curry. Soak tamarind in hot water for 10-15 minutes to soften. Remove the seeds. Mash the softened tamarind pulp with your fingers to extract the pulp. You can substitute it with lemon juice or vinegar.
- Kokum - It is an integral part of traditional Goan recipes. Kokum is added as a souring agent at the end while simmering the curry for authentic coastal fish curry flavor. You can skip it if not available.
Teppal to Triphal
- It is used mostly in Goa and Karnataka. It gives a distinctive aroma and flavor to the fish curry. They are dried berries, added in small quantities, after discarding the seed. You can skip it if it is not available.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Goan Fish Curry (With Step-By-Step Photos)
Marinate the fish
1) Marinate the fish with salt and turmeric. Set aside.
Prepare the masala
1) For the masala: In a mixer or grinder jar, add coconut, Byadagi red chilies, coriander seeds, turmeric powder, tamarind, ginger, and garlic. Add a little water and grind to a fine paste. Keep it aside.
For making the curry
1) Transfer the prepared coconut masala to a deep bottom pan. Add water to adjust the consistency of the gravy and stir. The curry should not be too thick or too thin.
2) Heat the curry at medium heat until it comes to a boil. Lower the heat and simmer for 3-4 minutes.
3) Add the marinated fish, kokum, and teppal to the pan. Cook for 2 minutes on medium heat. Taste and add salt accordingly.
4) Avoid stirring with a ladle to prevent breaking the fish. Instead, swirl the pan. Hold the handles/sides of the pan with a clean kitchen cloth and swirl the pan gently. You can watch the video for details.
5) Cook on low heat for 3-4 minutes or until fish is cooked. Remove from heat. Keep it covered for 10 minutes before serving. Serve this spicy and tangy goan-style fish curry with steamed rice.
Expert Tips
- Teppal and tirphal - If you are using it for the first time discard the seeds and add only the outer covering. Add these berries in small quantities. Discard them while eating. Skip if it is not available.
- Be careful while adding salt to the curry. We added salt while marinating the fish. After adding fish to the masala, cook it for 2-3 minutes, taste the curry and then add salt as per taste.
- Do not use a ladle to stir the curry after adding fish to the curry. It will break the fish. Hold the handles of the pan with a clean kitchen cloth and gently swirl the pan.
- Do not overcook the curry. Always add fish at the end of cooking the curry. Fish will be cooked within 3-5 minutes. If you overcook the curry, the fish will disintegrate in the curry. (The timing may increase depending on the thickness of the fish).
Frequently Asked Questions
This curry pairs best with steamed rice. You can also serve it with Goan bread (Pao or Poli) or sliced bread for a local touch.
Any fish like Mackerel (Bangda), Kingfish (Iswan), Pomfret (Paplet), or Butter Fish (Soundale) are great alternatives.
Tamarind or lemon juice works well as a substitute.
It has a mildly spicy curry however you can adjust it by using fewer chilies or de-seeding them. And if you like spicy add more red chilies to taste.
Goan-Style Fish Curry Variations
- Goan Hindu style: Simple fish curry with mild flavor. Use tamarind or kokum as the primary souring agent.
- Goan Catholic-style: This fish curry is spicier, with peppercorns and cumin. Some substitute tamarind with vinegar in their fish curries.
If you make this recipe, please leave a comment and a starred review below. For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.
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Recipe Card
Goan Fish Curry
Equipment
- 1 Deep bottom pan
Ingredients
For the Masala
- 1 cup freshly scraped coconut
- 6-7 dried byadagi red chilies or Kashmiri red chilies
- 1.5 tablespoon coriander seeds
- ½ teaspoon turmeric powder
- a small ball of tamarind
- 1- inch ginger
- 6-7 garlic cloves
For the Curry
- 5 Mackerel fish (medium size) (I used fresh fish, fresh or canned fish both works fine here)
- salt to taste
- turmeric powder
- 3-4 kokum (skip if you do not have it.)
- 8-10 teppal and tirphal (skip if you do not have it.)
Instructions
Marinate the fish
- Marinate the fish with salt and turmeric. Keep it aside.
For the masala
- To make coconut masala - In a mixer or grinder jar, add coconut, Byadagi red chilies, coriander seeds, turmeric powder, tamarind, ginger and garlic. Add a little water and grind to a fine paste. Keep it aside.
For making Goan fish curry
- Transfer the prepared coconut masala to a deep bottom pan. Add water to adjust the consistency of the gravy and stir. The curry should not be too thick or too thin.
- Heat the curry at medium heat until it comes to a boil. Lower the heat and simmer for 3-4 minutes.
- Add the marinated fish, kokum and teppal to the pan. Cook for 2 minutes on medium heat. Taste and add salt accordingly.
- Stir gently without using ladle. Hold the handles of the pan with a clean Kitchen cloth and swirl the pan gently. You can watch the video for details.
- Cook on low heat for 3-4 minutes or until fish is cooked. Remove from heat. Keep it covered for 10 minutes. Serve goan fish curry with steamed rice.
Video
Notes
- Teppal and tirphal - If you are using it for the first time discard the seeds and add only the outer covering. Add these berries in small quantities. Once the curry is ready, discard them while eating. Skip if it is not available.
- Marinating the fish helps to remove the smell from it.
- We added salt while marinating the fish. Add salt to the curry after adding the fish to the masala. Taste it and add salt as per taste.
- While making fish gravy, do not use a ladle to stir the curry after adding fish to the curry. It will break the fish. Hold the handles of the pan with the kitchen cloth and gently swirl the pan.
- If you prefer a less spicy curry, deseed the red chilies before adding them to grind the masala.
- Storage Suggestions:
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- Store the leftovers within 2 hours of cooking.
- Transfer the leftover curry to an airtight container and store it in the refrigerator. Stays good for 2 days. Reheat and serve.
- You can freeze it for a longer shelf life. Stays good for a week. Thaw, reheat and serve.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I make this Goan Fish Curry almost every alternate Sunday, and it never fails to be a comforting, flavor-packed meal. With its simple, authentic Goan flavors and rich, satisfying taste. Try it, you will love it.