traditional Goan curry
Food Recipes Savoury

Goan Fish Curry

Fish curry tastes different from every region in India. When it comes to making it at home, I like it to be quick yet full of flavour. It doesn’t always have to be spicy though I do enjoy that element of it.

Goan Fish Curry

This Goan Fish curry is easy to cook and has the correct balance of creaminess from the coconut and punchiness from the chilli and tamarind sauce. Yeah, the secret ingredient for that pukka taste is Tamarind!

INGREDIENTS

FISH & MARINADE

  • 500g cod ( I used the frozen M&S packet)
  • 1/2 lemon juice
  • 1 tsp salt
  • 1 tsp turmeric 

CURRY BASE

  • 2 tbsp coconut oil
  • 1 medium white onion
  • 1 heaped tsp crushed garlic
  • 1 tsp crushed ginger
  • 150 g minced fresh tomato 
  • 2 tablespoons tamarind sauce (Maggie) If you have a tamarind paste use 2 tsps instead
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric 
  • 1/2 tsp salt
  • 2 tsp roasted coriander and cumin powder (dhana jiru)
  • 4 dried Kashmiri chillies (or less if you want it less spicy
  • 400 ml coconut milk
  • chopped coriander for garnishing 

METHOD

  • Take the fish out of the freezer. Cut the bag on the top and put in the lemon juice, salt and turmeric. Give it a shake so it mixes and then leave it to marinate for at least 30 minutes 
  • Heat coconut oil in a pan that has a large base so the fish is all on one layer
  • Add in sliced onions and cook on low heat for about 10 minutes. Stir occasionally to about burning
  • Add in ginger and garlic. Mix and cook for a couple of minutes
  • Tear in the Kashmiri chillies, mix and cook for a couple of minutes 
  • Add in dhana jiru, red chilli powder, turmeric and salt to taste. Cook for about 2 minutes
  • Stir in the tomatoes and let this cook for about 10 minutes until it’s reduced and the colour of the sauce turns deeper
  • Add in tamarind sauce or paste and stir
  • Pour in the coconut milk. Mix and let this cook and simmer until the sauce thickens and reduces. About 15 minutes. 
  • Add in each piece of fish carefully (without the lemon juice)
  • Gently put some sauce on top of each fillet, cover and let this cook until the fish is ready
  • Serve with chopped coriander and some plain rice

The curry is so fragrant and had a nice spice level. Paired with some rice it makes a perfect meal. It also takes me back to the flavours I enjoyed whilst in Goa.

Hope you get to make the dish and enjoy it as much as I did.

Neha
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