Goan Fish Curry

5 from 1 vote

Learn how to make authentic Goan fish curry with this easy step-by-step recipe. A tangy and spicy, coconut-based fish curry perfect for rice or bread. This traditional fish curry from Goa includes the flavors of coastal Indian cuisine.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Goan, Indian

Servings: servings

Calories: 189kcal

Author: Preeti Nayak

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:
- - 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.

Nutrition