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Goan Fish Curry
Coconut, tamarind, Kashmiri chili
🔥 Intermediate🍛 Main Course🐟 With Fish🕑 40 min
The coastal curry of Western India: no onion-tomato base, but a freshly blended paste of coconut, tamarind and chili. It's bright red, tangy, and ready in 25 minutes — fish doesn't forgive long cooking.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep20 min
Cook time20 min
Total40 min
Serves4 portions
Contains:
FishSulphitesMustard
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 14✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Salt the fish and rub with a pinch of turmeric. Let it sit for 15 minutes.
- Blend the chilies, coriander seeds, cumin, turmeric, garlic, ginger, coconut and tamarind with 150 ml water into a very fine paste. Blend for 2–3 minutes — a grainy paste gives a grainy curry.
- Heat the coconut oil, let the mustard seeds pop, fry the curry leaves and onion for 5 minutes.
- Add the paste and cook over medium heat for 8 minutes, until it darkens and the oil separates out. This step takes the raw taste out of the paste.
- Add 250 ml water, season with salt, bring to a boil.
- Add the fish, turn the heat down low, put the lid on, and cook for 6–8 minutes. Don't stir — just swirl the pot, or the fish will fall apart.
Tips
- The curry is fully cooked without the fish — the fish goes in last. That way it can't overcook.
- Kashmiri chili gives the color without the heat. Regular chili powder in the same amount makes the dish brutally hot.
- The sauce is better the next day, but the fish isn't. Make the sauce ahead and cook the fish in it fresh.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
