Goan Fish Curry

Name: Goan Fish Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 5 tbsp rapeseed/canola oil; 1 tsp salt; ¼ tsp chilli powder; 400 ml/14 fl oz/1⅔ cups coconut milk; 1 tsp granulated sugar; 2 green chillies, halved and deseeded; 1 fresh tomato, cut into 8 wedges; 2 tbsp chopped fresh coriander/cilantro; 800 g/1 lb 12 oz thick white fish fillets (ideally belly cut), cut into 8 equal-sized pieces; 2 green chillies, finely sliced; 6 garlic cloves, chopped; 1 tbsp chopped fresh root ginger; 2 tbsp tamarind purée; ½ red onion, roughly chopped; 6 tbsp water, or as needed; ½ tsp mustard seeds; ⅜ tsp ground cloves; 1 tbsp Kashmiri chilli powder; 2 tsp ground cumin; 1 tbsp ground coriander; ½ tsp fenugreek powder; 1 tsp ground turmeric; 150 g/5 oz onions, thinly sliced; 75 g/3 oz canned chopped tomatoes; 1 tbsp tomato paste/tomato concentrate; 100 ml/3½ fl oz/scant ½ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

All seafood lovers enjoy this famous fish curry from Goa, as it is packed with flavour and just so easy to make. Tender pieces of thick white fish are cooked in a rich, aromatic, spiced tomato and coconut gravy. Garnish with sliced fresh green chillies for a bit of extra heat. It goes very well with plain rice or chapati.

Ingredients

Spice Paste

1 tbsp Kashmiri chilli powder
1 tbsp ground coriander
2

Asia
India
Goa
Fish course
Pescatarian
Gluten-free

Method

Place all the spice paste ingredients in a food processor and blitz to a smooth paste. Add more water, if needed. Set aside.

Heat the oil for the curry sauce in a large pan over a medium heat. Add the mustard seeds and let them sizzle for 30 seconds (careful – they might pop!), then add the sliced onions and sauté until light golden in colour. Add the spice paste and cook for 6–8 minute