This Goan kingfish curry recipe is quick and easy, ready in just 30 minutes. It is a popular Indian fish curry recipe from Goa, made with fresh Kingfish slices simmered in a spiced coconut masala curry that tastes even better the next day. Serve surmai curry with rice, pav, or traditional poi. Here’s how to make this Goan fish curry with stepwise photos and a recipe video.
I love this Kingfish curry because it’s easy to make and is always a hit with my family. Whenever I prepare kingfish fry, I set aside a few fish pieces to make this flavorful Goan fish curry for our Sunday lunch. Here, I am sharing an easy fish curry that gives you authentic coastal flavors.
This fish curry recipe is similar to Mangalorean fish curry, with a lot of the same ingredients and steps, but this one’s simpler, less spicy, and lets the flavor of fish shine. Love Indian fish curry recipes? You may like Goan Pomfret Caldine Curry, Mackerel Fish Curry, Goan Fish Curry, Sardine Curry, and Bangude Pulimunchi.
About This Recipe
This Goan fish curry recipe is made with fresh fish steaks (slices), onions, and a blend of basic Indian spices. The fish is first marinated with salt and then cooked in a spiced coconut masala curry. You can serve this fish curry with rice, pav, or Goan poi/poee (a local Goan bread).
I've shared a simple kingfish or surmai fish curry recipe we usually make at home. There might be a few variations, but the ingredients and method are more or less the same.
You can make this Goan fish curry ahead of time. This kingfish curry tastes even better the next day as the flavors deepen overnight. Just reheat gently and enjoy with rice or poi.
You may also like these other popular Goan fish recipes from this website:
Ingredients Notes
This fish curry recipe uses the same ingredients that we use to make Goan Fish Curry. For the detailed list of ingredients & their measurements, please check out the recipe card below.
- Fresh Fish: I use medium-sized kingfish steaks/slices (also known as Iswan in Goa/ Surmai fish/Seer fish) for this curry, which is firm, meaty, and perfect for soaking up the coconut masala without falling apart. You can also use mackerel or pomfret fish for this goan fish curry recipe.
- Coconut: Freshly grated coconut makes this Goan fish curry creamy, slightly sweet, and thick.
- Kashmiri red chilies: These red chilies are not spicy and give a bright red color to the fish curry.
- Spices: Simple spices like coriander seeds, cumin, and black peppercorns are used in this recipe.
- Onion, ginger, and garlic: They form the base of any Indian curry.
- Tamarind: Tamarind brings in the tang and balances the spiciness of this Goan fish curry.
- Salt & Turmeric: Just a pinch of turmeric for color and a dash of salt to bring all the flavors to life.
- Kokum: A few pieces of kokum lend a gentle sourness and an authentic Goan coastal flavor to the fish curry. If not available, skip it.
- Oil: I typically use coconut oil for traditional flavor, but any neutral oil works here.
How to Make Goan Kingfish Curry Recipe with Step-By-Step Photos
Marinate the fish
1) Sprinkle salt evenly on both sides of the fish steaks. Place the marinated fish in a refrigerator. Finely chop the onions. Keep it aside on a plate.
Prepare the coconut masala paste
1) Combine all the coconut masala paste ingredients in a mixer jar. Add a little water and grind the ingredients to a fine paste. Add more water as needed to achieve a smooth consistency.
Making fish curry
1) Heat 2 teaspoons of oil in a heavy-bottom pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2) Next, add the ground masala paste to the onions. Stir well to combine. Add water to the pan to adjust the consistency of the fish curry.
3) Now, add salt to taste, green chilies (optional), and kokum. Bring the curry to a boil.
4) Gently add the marinated fish slices to the boiling curry. Cook for approximately 5 minutes or until the fish is cooked through and flakes easily with a fork. Avoid overcooking the fish. Goan fish curry is now ready to serve. Serve with rice or bread.
Tips to Make The Best Goan Fish Curry
- Use fresh fish: Fresh kingfish (or any firm fish like mackerel or pomfret can be used to make this curry. Avoid frozen fish as far as possible for the best texture and flavor.
- Grind a smooth masala: Whether using fresh coconut or frozen, grind the masala to a smooth and creamy consistency.
- Balance the sourness: Tamarind and kokum both add tang to the curry, but adjust according to your taste. Too much sourness can overpower the flavor of fish.
- Don’t overcook the fish: Add the fish once the curry is simmering gently, and cook just until done (about 5–7 minutes). Overcooked fish can become tough or break apart.
- Let it rest: This curry tastes even better after resting. If time allows, make it a few hours ahead, or enjoy the leftovers the next day for maximum flavor.
- Use coconut oil (if possible): Coconut oil adds an authentic Goan aroma and depth, especially if you’re using fresh coconut in the masala.
Frequently Asked Questions
You can serve it with steamed rice, Goan poi (bread), pav, or sannas (steamed rice cakes). Add a side of fish fry, papad, salad, or kismur, for a true Goan meal.
Add fish to the simmering curry gently, and avoid stirring with a ladle after adding it. Just swirl the pan slowly to stir. Cook until the fish is opaque and flakes easily (about 5–7 minutes).
Yes, but the flavor and texture will be slightly different. If using canned coconut milk, reduce the quantity slightly and simmer it gently to avoid curdling. Add the coconut milk just before adding the fish, bring it to a gentle simmer, then add the fish and cook on low heat for about 5 minutes or until the fish is cooked.
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Goan Kingfish Curry Recipe (Surmai Curry)
Equipment
- 1 Heavy bottom pan/pot
Ingredients
To marinate the fish
- 4 medium size Kingfish steaks (slices)/Iswan/Surmai Fish/Seer Fish
- salt to taste
For the coconut masala paste
- ½ grated coconut (1 cup)
- 10-12 dried Kashmiri red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 6 black peppercorns
- 1- inch ginger
- 3 big garlic cloves or 6-7 small garlic
- a small piece of tamarind
- ½ teaspoon turmeric
- 1 small onion sliced
For the fish curry
- 2 teaspoon oil
- 1 onion chopped
- salt to taste
- 1 green chili slit (optional)
- 4-5 kokum add as per taste
Instructions
Marinate the fish
- Sprinkle salt evenly on both sides of the fish steaks/slices. Place the marinated fish in a refrigerator.
- Finely chop the onions. Keep it aside on a plate.
Prepare the coconut masala paste
- Combine all the coconut masala paste ingredients in a mixer jar. Add little water and grind the ingredients to a fine paste. Add more water as needed to achieve a smooth consistency.
Making fish curry
- Heat 2 teaspoons of oil in a heavy bottom pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Next, add the ground masala paste to the onions. Stir well to combine.
- Add water to the pan to adjust the consistency of the fish curry.
- Now, add salt to taste, green chilies (optional), and kokum. Bring the curry to a boil.
- Gently add the marinated fish steaks to the boiling curry.
- Cook for approximately 5 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid overcooking the fish. Goan fish curry is now ready to serve. Serve with rice or bread.
Video
Notes
- Use fresh fish: Fresh kingfish (or any firm fish like mackerel or pomfret can be used to make this curry. Avoid frozen fish if possible for the best texture and flavor.
- Grind a smooth masala: Whether using fresh coconut or frozen, grind the masala to a smooth, creamy consistency.
- Balance the sourness: Tamarind and kokum both add tang, but adjust according to your taste. Too much sourness can overpower the flavor of fish.
- Don’t overcook the fish: Add the fish once the curry is simmering gently, and cook just until done (about 5–7 minutes). Overcooked fish can become tough or break apart.
- Let it rest: This curry tastes even better after resting. If time allows, make it a few hours ahead or enjoy the leftovers the next day for maximum flavor.
- Use coconut oil (if possible): Coconut oil adds an authentic Goan aroma and depth, especially if you’re using fresh coconut in the masala.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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