Goan Fish Curry

Name: Goan Fish Curry
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 Dried Kashmiri Red Chilies, de-seeded if you prefer milder heat; 2 tsp Coriander Seeds; 1 tsp Cumin Seeds; 1/2 tsp Black Peppercorns; 1/2 tsp Ground Turmeric; 5 cloves of Garlic; 2 centimeter (cm)s of Ginger, peeled; 100g Fresh Grated Coconut; 6 petals of Kokum Petals, or 1.5 tablespoons tamarind pulp as a substitute; 125ml Water, to grind to a smooth paste; 600g Firm White Fish, e.g., kingfish/seer, snapper, or pomfret; cut into 4–5 cm pieces; 2 tbsp Coconut Oil; 1 small Onion, finely sliced; 1 small Tomato, chopped; 450ml Water, to adjust curry consistency; 1 1/2 tsp Fine Salt, or to taste

This Goan Fish Curry is a bright, tangy and coconut-forward curry that balances smoky red chilies, toasted spices and the sour note of kokum. Tender chunks of white fish simmer gently in a creamy, aromatic coconut-spice gravy for a comforting coastal meal perfect with rice or warm bread.

This Goan Fish Curry is a bright, tangy and coconut-forward curry that balances smoky red chilies, toasted spices and the sour not... Show more

Traditional Indian Recipe

Health Grade

S- · Outstanding

Rating

4.4

Time

45 min

Price

1,88 €

Calories

343 kcal

low calorie

healthy

one pot

gluten free

Method

Cut the fish

If needed, cut the Firm White Fish into 4–5 cm pieces, then rinse them quickly and pat them dry. Keep the pieces fairly even so they cook at the same pace.

Blend the masala

If you want a milder curry, remove some of the seeds from the Dried Kashmiri Red Chilies before blending. Add them to a jug blender with the Coriander Seeds, Cumin Seeds, Black Peppercorns, Ground Turmeric, Garlic, Ginger, Fresh Grated Coconut, and Kokum Petals. Pour in 125 ml of the Water and blend, scraping down the sides as needed, until you have a smooth, thick masala paste.

Prep the vegetables

Slice the Onion thinly and chop the Tomato into small pieces so they soften quickly in the pan.

Soften the onion

Warm the Coconut Oil in a pan over medium heat. Add the sliced onion and cook, stirring often, until it turns soft and lightly golden, about 5 minutes. Stir in the chopped tomato and cook for 3 minutes more, until it breaks down into a jammy base.

Cook the curry base

Scrape in the spice paste and cook, stirring constantly, until it smells deeply fragrant and the oil starts to separate at the edges, about 4 minutes. Pour in the remaining 450 ml water, add the Fine Salt, and bring the curry to a gentle simmer. Let it bubble for 5 minutes so the coconut mellows and the flavors come together.

Simmer the fish

Gently slide in the fish pieces and spoon sauce over the top so they are mostly covered. Keep the heat low and simmer for 6 minutes more, just until the fish turns opaque and flakes easily; do not boil hard or the pieces may break apart.

Serve hot

Ladle the curry into bowls and serve hot, making sure each piece of fish gets plenty of the glossy coconut sauce.

Ingredients

Method

For 4 servings

Adjust servings

For the masala paste

8 Dried Kashmiri Red Chilies, de-seeded if you prefer milder heat
2 tsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Black Peppercorns
1/2 tsp Ground Turmeric
5 cloves of Garlic
2 centimeter (cm)s of Ginger, peeled
100g Fresh Grated Coconut
6 petals of Kokum Petals, or 1.5 tablespoons tamarind pulp as a substitute
125ml Water, to grind to a smooth paste

For the curry

600g Firm White Fish, e.g., kingfish/seer, snapper, or pomfret; cut into 4–5 cm pieces
2 tbsp Coconut Oil
1 small Onion, finely sliced
1 small Tomato, chopped
450ml Water, to adjust curry consistency
1 1/2 tsp Fine Salt, or to taste

Nutrition

Per Serving.

Calories

343 kcal

17% of Daily kcal

Protein

33 g

66% RDI

Fat

18 g

14g sat fat

Carbs

14 g

5% RDI

Sugar

4.1 g

8% RDI

Fiber

7 g

23% RDI

Salt

2.5 g

50% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.6 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the masala paste

8 Dried Kashmiri Red Chilies, de-seeded if you prefer milder heat
2 tsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Black Peppercorns
1/2 tsp Ground Turmeric
5 cloves of Garlic
2 centimeter (cm)s of Ginger, peeled
100g Fresh Grated Coconut
6 petals of Kokum Petals, or 1.5 tablespoons tamarind pulp as a substitute
125ml Water, to grind to a smooth paste

For the curry

600g Firm White Fish, e.g., kingfish/seer, snapper, or pomfret; cut into 4–5 cm pieces
2 tbsp Coconut Oil
1 small Onion, finely sliced
1 small Tomato, chopped
450ml Water, to adjust curry consistency
1 1/2 tsp Fine Salt, or to taste

Goan Fish Curry

Method

Cut the fish

Blend the masala

Prep the vegetables

Soften the onion

Cook the curry base

Simmer the fish

Serve hot

Ingredients

Method

For the masala paste

For the curry

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the masala paste

For the curry

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