Goan Fish Curry

Goan Fish Curry
c/o 123rf

Goan Fish Curry is a popular and delicious dish from the coastal region of Goa, India. 

Serves a hungry 2!


  • 500 grams of fish fillets (such as kingfish, pomfret, or any firm white fish)
  • 2 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 4-5 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 2-3 green chilies, slit lengthwise (adjust according to your spice preference)
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder (adjust to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon tamarind paste or lemon juice
  • 1 cup thick coconut milk
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves for garnishing


  1. Marinate the Fish:
    • Wash the fish fillets and pat them dry with a paper towel.
    • In a bowl, mix 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, salt, and a little lemon juice. Coat the fish fillets with this mixture and set aside for about 15-20 minutes.
  2. Prepare the Curry Base:
    • Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
    • Add minced garlic, ginger, and green chilies. Sauté for another couple of minutes until the raw smell disappears.
    • Add chopped tomatoes and cook until they turn soft and mushy.
  3. Add Spices:
    • Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for a minute.
  4. Cook the Fish:
    • Add the marinated fish fillets to the pan. Gently coat them with the masala.
    • Cover and cook for about 5-7 minutes on low to medium heat until the fish is cooked through. Be careful not to overcook the fish as it can become rubbery.
  5. Add Coconut Milk:
    • Once the fish is cooked, add thick coconut milk to the curry. Stir gently to combine.
    • Let the curry simmer for another 2-3 minutes. Adjust the consistency by adding water if necessary.
  6. Final Touch:
    • Add tamarind paste or lemon juice to give a tangy flavor to the curry. Adjust salt according to taste.
    • Garnish with fresh coriander leaves.
  7. Serve:
    • Serve hot Goan Fish Curry with steamed rice or crusty bread.
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