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) 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.

Video

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