Goan Fish Curry is a traditional Goan coastal curry made with fresh mackerel, coconut, dried red chillies, tamarind, and kokum. This is a staple fish curry that is tangy, mildly spicy, and ready in 30 minutes, making it perfect for an easy lunch or dinner. This Goan mackerel curry pairs best with steamed rice or Goan bread and is cooked using a simple simmering method that keeps the fish soft and intact.
This Goan fish curry recipe for rice is mildly spicy, tangy, and perfect for everyday meals. This fish curry gets its signature tangy taste from kokum and freshly ground coconut, which are commonly used in everyday Goan cooking.
In many Goan homes, fish curry and rice are everyday food, not something made only for special occasions. Living in Goa, I learned this fish curry from my Goan neighbour, who shared her family's recipe with me.
I've been making it the same way at home ever since, and I cook it twice a week because my family loves it. If you enjoy spicy-tangy Goan flavours, you may also like Moriche Ambotik, Goan Caldin, Goan kingfish curry, or Recheado Fish Fry.
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About this Recipe
I make this authentic Goan fish curry the same way it is cooked in many Goan Hindu homes. My recipe is easy, made with freshly ground coconut masala and fresh fish. No oil is used to make this curry.
I have learned that slow simmering gives a lighter coconut-based fish curry and helps the mackerel stay soft without breaking. Most days I use Bangda (mackerel), but when that is not available, kingfish or sardines work just as well. You can also use the same coconut-tamarind base to make a delicious Goan prawn curry.
This Goan mackerel fish curry tastes even better the next day. At home, we often enjoy the leftovers for breakfast with Poi or Pao (Goan bread). You may also like other traditional Goan recipes, Chicken Xacuti, Khatkhate, and Chicken Cafreal.
Ingredients Notes
Goan fish curry uses simple ingredients commonly found in Goan home cooking. Fresh coconut forms the base of the curry, dried red chillies add colour and mild heat, and souring agents like tamarind or kokum give it the signature tangy taste.
Fresh Fish for Goan Fish Curry
Authentic Goan fish curry is always made with fresh saltwater fish such as mackerel (bangda), kingfish, sardines, or pomfret. Fresh fish always gives the right texture and flavour in this coconut-based fish curry in Goan homes.
Canned fish is not ideal for this recipe. I tried making this curry with canned fish and was not happy with the results. Since canned fish is already cooked, it breaks apart easily and changes the taste and texture of the curry. If canned fish is all you have, add it only at the very end of cooking.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Coconut: Freshly scraped coconut is used to make this fish curry. Coconut gives the fish curry a creamy texture. If fresh coconut is not available, you can substitute it with full-fat coconut milk, as used in this Goan Caldine Curry.
- Spices: This fish curry uses a simple, freshly ground masala made with turmeric, dried red chillies, and coriander seeds.
- Red chillies: Dried byadgi red chillies are commonly used as they give a bright colour and mild heat. You can also use dried Kashmiri red chillies. If using Kashmiri red chilli powder, add it while grinding the masala.
- Coriander seeds: Whole coriander seeds give better flavour, but coriander powder can be used if needed. Add it while grinding the coconut masala.
- Tamarind: Tamarind adds tanginess to the fish curry. Soak it in hot water for 10-15 minutes, remove the seeds, and extract the pulp by pressing it with your fingers. Lemon juice or vinegar can be used as a substitute if tamarind is not available.
- Kokum: Kokum is commonly used in Goan fish curries as a souring agent and is added while the curry simmers. It gives this fish curry a distinct coastal flavour. Skip if unavailable.
- Teppal (Triphal): Teppal, also known as triphal, is used in some Goan and coastal Karnataka fish curries. It adds a subtle aroma and flavour. Use only the outer covering and discard the seed. Add it in small quantities, or skip it if you don't have it.
How to make Goan Fish Curry (With Step-By-Step Photos)
Step 1: Marinate the fish: Add salt and turmeric to the mackerel fish and rub it well on all sides. This helps remove the raw fish smell and lightly flavours the fish. Keep it aside while you prepare the masala.
Step 2: Prepare the masala: In a mixer or grinder jar, add coconut, Byadgi red chilies, coriander seeds, turmeric powder, tamarind, ginger, and garlic. Add a little water and grind to a smooth paste. Keep it ready.
Step 3: Make the curry: Transfer the ground coconut masala to a deep, heavy-bottom pan. Add water to adjust the gravy consistency. It should be neither too thick nor too thin.
Step 4: Place the pan on medium heat and bring the curry to a gentle boil. Lower the heat and simmer for 3-4 minutes. Add the marinated fish, kokum, and teppal to the curry. Cook on medium heat for about 2 minutes. Taste and adjust salt if needed.
Tip: Do not stir with a ladle, as the fish may break. Instead, gently swirl the pan by holding the sides with a kitchen cloth.
Step 5: Simmer the fish curry: Lower the heat and cook for another 3-4 minutes, or until the fish is cooked through. Switch off the heat and keep the curry covered for 10 minutes before serving. Serve this spicy and tangy Goan-style fish curry with steamed rice.
My Tips for Making the Best Goan Fish Curry
- Add fish only after the curry starts boiling. This helps the fish cook evenly and prevents it from breaking.
- Do not stir with a ladle after adding fish to the curry. Gently swirl the pan using a kitchen cloth. This keeps the fish pieces intact.
- Cook the fish on low heat. Fish cooks quickly, usually in 3-5 minutes, depending on the thickness. Overcooking will make it break and turn dry.
- Be careful with salt. Salt is added while marinating the fish, so always taste the curry after adding the fish.
- Use teppal (triphal) carefully. Discard the seeds and use only the outer skin. Add just a few pieces for aroma. Remove and discard while serving. Do not eat it. Skip if unavailable.
Recipe FAQs
This fish curry pairs best with steamed rice. You can also serve it with Goan bread (Pao or Poli) or sliced bread for a local touch. I like to serve it with rice and Mackerel fry or Goan Prawns Fry.
Fish like mackerel (bangda), kingfish (iswan), pomfret (paplet), or butterfish (soundale) work very well for this curry.
Tamarind or lemon juice works well as a substitute.
It has a spicy & tangy curry. You can reduce the spiciness by using fewer chilies or by de-seeding them. And if you like spicy, add more red chilies to taste.
Goan-Style Fish Curry Variations
- Goan Hindu style: A simple, mildly spiced fish curry. Tamarind or kokum is used as the main souring agent.
- Goan Catholic style: Usually spicier, with added spices like peppercorns and cumin. Some versions use vinegar instead of tamarind for tang.
Recipe Card
Goan Fish Curry
Video
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) Fresh fish works best
- 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: Add salt and turmeric to the fish and rub it well on all sides. This helps remove the raw fish smell and lightly flavours the fish. Keep it aside while you prepare the masala.
- Prepare the masala: In a mixer or grinder jar, add coconut, Byadgi red chilies, coriander seeds, turmeric powder, tamarind, ginger, and garlic. Add a little water and grind to a smooth paste. Keep it ready.
- Prepare the curry base: Transfer the ground coconut masala to a deep, heavy-bottom pan. Add water to adjust the gravy consistency. It should be neither too thick nor too thin.
- Cook the curry: Place the pan on medium heat and bring the curry to a gentle boil. Lower the heat and simmer for 3-4 minutes. Add the marinated fish, kokum, and teppal to the curry. Cook on medium heat for about 2 minutes. Taste and adjust salt if needed.
- Do not stir with a ladle, as the fish may break. Instead, gently swirl the pan by holding the sides with a kitchen cloth.
- Simmer the fish curry: Lower the heat and cook for another 3-4 minutes, or until the fish is cooked through. Switch off the heat and keep the curry covered for 10 minutes before serving. Serve this spicy and tangy Goan-style fish curry with steamed rice.
Notes
- Add fish only after the curry starts boiling. This helps the fish cook evenly and prevents it from breaking.
- Do not stir with a ladle after adding fish to the curry. Gently swirl the pan using a kitchen cloth. This keeps the fish pieces intact.
- Cook the fish on low heat. Fish cooks quickly, usually in 3-5 minutes, depending on the thickness. Overcooking will make it break and turn dry.
- Be careful with salt. Salt is added while marinating the fish, so always taste the curry after adding the fish.
- Use teppal (triphal) carefully. Discard the seeds and use only the outer skin. Add just a few pieces for aroma. Skip if unavailable.
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.