Go Back
–+ servings

Goan Fish Curry

Thick, crimson-gold coconut curry edged with the sour brightness of kokum and the heat of dried red chilies, wrapped around sweet fish.
Print Recipe
Prep Time: 35 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 600 g firm white fish fillets (king fish or halibut)
  • 2 tbsp coconut oil
  • 1 onion sliced
  • 2 green chilies
  • 1 tbsp ginger-garlic paste
  • 4 dried Kashmiri chilies Spice Paste; soaked
  • 1 tsp coriander seeds Spice Paste
  • 1/2 tsp cumin seeds Spice Paste
  • 1/2 tsp turmeric Spice Paste
  • 1 tbsp tamarind paste Spice Paste
  • 400 ml coconut milk Spice Paste
  • Kokum or extra tamarind Spice Paste
  • Salt Spice Paste

Instructions

  • Blend soaked chilies with coriander, cumin, turmeric, and tamarind to a paste.
  • Heat coconut oil; cook onion until soft.
  • Add ginger-garlic paste and spice paste; cook 5 minutes.
  • Add coconut milk and kokum; bring to a simmer.
  • Cook sauce 10 minutes until thickened.
  • Add fish gently; cook 6–8 minutes until just opaque.
  • Adjust tanginess with extra kokum or tamarind.
  • Serve immediately.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 28g | Fat: 24g | Fiber: 1g
Tried this recipe?Let us know how it was!