How to Cook Perfect Goan Fish Curry Recipe

Spicy and tangy, this Goan fish curry will surely remind you of all the amazing food you relished in Goa during your last trip. Made using simple ingredients, it comes together in under 20 minutes. Here is how to make it.

How to Cook Perfect Goan Fish Curry Recipe
Author: Srikanth Rajkumar
Preparation Time: 10 min
Cooking time: 20 min
Servings: 4 Persons
Calories per serving: 422 calories

Spicy and tangy, this Goan fish curry will surely remind you of all the amazing food you relished in Goa during your last trip. Made using simple ingredients, it comes together in under 20 minutes. Here is how to make it.

For Marinating the Fish:

• 1 pound fish fillets (I used surmai)
• ½ teaspoon salt
• ½ teaspoon turmeric powder
• 1 tablespoon lime juice

For the Ground Masala Paste:

• 2 tablespoons whole coriander seeds
• 2 teaspoons cumin seeds
• 1 cup grated fresh coconut
• 8-10 whole Kashmiri dry red chilies (stalks removed)
• 5-6 cloves whole cloves of garlic (peeled)
• 1 teaspoon whole black peppercorns
• 1 teaspoon cloves
• 1 inch piece of cinnamon stick

For the Curry:

• 3 tablespoons vegetable oil
• 2-3 chopped green chili peppers
• ½ cup chopped onion
• ½ cup chopped tomato
• 2 teaspoons Kashmiri red chili powder
• 2 teaspoons tamarind paste
• 1 cup coconut milk
• Salt (to taste)
  
  

For Marinating the fish:

1. Wash 1 pound (500 g) of fish well with water. Drain well and add it to a medium-size mixing bowl along with ½ tsp salt, ½ tsp turmeric powder, and 1 tbsp lime juice. Mix well to coat the fish.
2. Keep the bowl aside for 15 minutes.
   
   

For the ground Goan masala paste:

1. Add 2 tbsp whole coriander seeds, 2 tsp cumin seeds, 1 cup grated fresh coconut, 8-10 whole Kashmiri dry red chilies (stalks removed), 5-6 cloves of garlic (peeled), 1 tsp whole black peppercorns, 1 tsp cloves, and a 1-inch piece of cinnamon stick along with ¾ cup of water to a high-speed blender and blend to make a smooth paste.
   
   

For the curry:

1. Heat 3 tbsp vegetable oil in a skillet over high heat. Once the oil is hot, arrange the marinated fish in the skillet in a single layer and fry for 2-3 minutes on each side until lightly browned.
2. Remove the fried fish on a plate and set aside.
3. In the remaining oil, add 2-3 chopped green chili pepper and fry for 3-4 seconds.
4. Add ½ cup chopped onion and fry until they turn translucent (2-3 minutes).
5. Add ½ cup chopped tomatoes and 2 tsp Kashmiri red chili powder to the skillet and cook for 1-2 minutes until the tomatoes are slightly mushy.
6. Now add the ground masala paste that we made earlier, ½ cup of water, and 2 tsp tamarind paste, and cook on medium for 6-8 minutes until the oil starts to separate on the sides of the skillet. Keep stirring frequently.
7. Add 1 cup coconut milk, 2 cups of water, and cooked fish, and bring the curry to a boil. Reduce the heat to low and simmer for 3-4 minutes.
8. Add salt to taste and mix well. Garnish with fresh coriander and serve hot with rice.

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