Goan Fish Curry
Tangy coconut-tamarind curry with kashmiri chili — Goan Sunday lunch.
Ingredients
- 600 g White fish fillet
- 400 ml Coconut milk
- 1 tbsp Tamarind paste
- 1 Onion
- 2 tsp Kashmiri chili powder
- ½ tsp Ground turmeric
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tbsp Coconut oil
- 1 tsp Salt
- 240 g Basmati rice
- 1 Tomato (optional)
- 20 g Ginger (optional)
- 5 cloves Garlic (optional)
- 2 Green chili (optional)
- 1 tsp Brown mustard seeds (optional)
- 1 sprig Curry leaves (optional)
- ½ Lime (optional)
Method
- Rinse the basmati rice until the water runs clear, then cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes.
- Pat the fish dry. Cut into large pieces. Rub with some of the salt and a little of the turmeric. Rest 10 minutes.
- Soak the tamarind in a little warm water for 5 minutes, then strain and reserve the liquid.
- Mince the onion, ginger, and garlic, slit the chilies, and chop the tomato.
- Heat the coconut oil in the kadai over medium heat. Add the mustard seeds and wait for them to pop, about 15 seconds, then add the curry leaves and let them sizzle.
- Add onions. Cook 8 minutes until soft and pale golden.
- Stir in ginger, garlic, and chilies. Cook 2 minutes.
- Add kashmiri chili, remaining turmeric, coriander powder, cumin, and a splash of water. Cook 1 minute.
- Add tomato. Cook 4 minutes until soft.
- Pour in coconut milk, the tamarind water, and remaining salt. Bring to a bare simmer (don't boil — coconut splits).
- Slide the fish into the sauce in a single layer. Cook 5 minutes, flipping once, until just cooked through.
- Squeeze lime over. Serve over basmati rice.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Goan Fish Curry
Goan fish curry, often called the Sunday lunch of Goa, is the classic coastal curry of India's western shore, shaped by Portuguese contact and an abundance of coconut and tamarind. What defines it is the balance of two acids and a fat: sour tamarind against sweet, rich coconut milk, with Kashmiri chilli lending a deep red color and fragrance more than fierce heat. A base of onion, ginger, garlic, and ground coriander and cumin gives it body, while a tempering of mustard seeds and curry leaves in coconut oil sets the whole dish in a South Indian register.
On the palate it is tangy and mellow at once, the coconut smoothing the tamarind's bite and the spices building warmth without overwhelming the delicate white fish. Rubbing the fish with salt and turmeric and resting it briefly firms the flesh so it holds together in the simmering gravy. It is traditionally ladled over plain rice, sometimes the local par-boiled variety, with a wedge of lime to sharpen each bite, and it rewards being made a little ahead so the flavors settle.
Goan Fish Curry: frequently asked questions
How many calories are in Goan Fish Curry?
A serving has about 710 calories — 34.2g protein, 67.1g carbs, 35.8g fat, 6.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 34.2g of protein, roughly 19% of its calories.
Is Goan Fish Curry gluten-free?
Based on its ingredients, Goan Fish Curry has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Goan Fish Curry take to make?
About 35 minutes start to finish, but only around 29 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Goan Fish Curry?
The core ingredients are essential, but you can leave out tomato, ginger, garlic — they're optional and mainly there for extra flavor or finish.
How many servings does Goan Fish Curry make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.