Goan Fish Curry
A tangy and spicy coconut-based fish curry from Goa, flavored with tamarind and traditional spices.
Goan Fish Curry
ByKavitha
Quick Info
- Prep: 15 mins
- Cook: 25 mins
- Servings: 4
Ingredient Substitutes
- Kingfish → Pomfret
- Tamarind → Kokum
Ingredients
- 500g fish (kingfish/pomfret)
- 1 cup grated coconut
- 6 dried red chilies
- 1 tbsp tamarind pulp
- 6 garlic cloves
- 1 small onion, chopped
- 1/2 tsp turmeric
- 2 tbsp oil
- Salt to taste
- 2 cups water
Instructions
- Clean and cut fish into medium pieces.
- Grind coconut, red chilies, garlic, turmeric, and tamarind into a smooth paste.
- Heat oil in a pan and sauté onions until translucent.
- Add ground paste and cook until aromatic.
- Add water and bring to a gentle boil.
- Add fish pieces and simmer 10–12 mins until cooked.
- Adjust salt and serve hot.
Tips & Variations
Use fresh sea fish for best flavor | Do not overcook fish to prevent breaking | Kokum can replace tamarind for authentic Goan taste | Curry tastes better after resting 10 mins
You will love it
goan Fish Curry is a classic coastal dish from goa, known for its balance of tangy, spicy, and aromatic flavors. Fresh fish is gently simmered in a coconut-based gravy made with dried red chilies, garlic, tamarind, and local goan spices. Light yet deeply flavorful, this curry reflects goa’s rich coastal food culture and is best enjoyed with plain steamed rice or traditional breads.
Serving: Best served hot with steamed rice, neer dosa, or appam. Pair with a simple vegetable stir-fry or cucumber salad.
Storage: Refrigerate up to 2 days in an airtight container
Tools Required
FAQ
Which fish is best for Goan fish curry?
Kingfish or pomfret are ideal.
Can I make it less spicy?
Reduce red chilies for milder heat.
Can coconut milk be used?
Yes, coconut milk can replace fresh coconut paste.
Is this curry gluten-free?
Yes, it is naturally gluten-free.
Can it be prepared in advance?
Yes, it tastes better after a few hours and keeps well for 1–2 days.
📝 From Our Kitchen
Goan fish curry is a daily staple in many coastal homes and is usually cooked fresh with locally caught fish. Families often adjust the sourness using kokum or tamarind based on availability.
— Kavitha, Cheffo Kitchen
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Kavitha
Founder & Publisher • Culinary Editor
Hi, I’m Kavitha — the founder of Cheffo. Cooking has always been close to my heart, especially traditional recipes passed down through families. Through Cheffo, I share authentic regional dishes with clear instructions and practical tips so you can recreate those comforting flavors at home.