If you’re a regular reader of this blog, you might’ve noticed that I’m going through a phase of vegetarian obsession. In fact, I’ve been cooking and baking quite a lot of veggie and fruit dishes lately. So I think it’s time to take a break.
As the name suggests, this Goan fish curry is inspired by the traditional fish recipe from the Western state of India. Most of the recipes from Goa are influenced by Portuguese who had trade relations with the place centuries ago.
The subtle spicy flavor of this fish curry makes it a much loved dish around the world. It’s easy to fall in love with the indulgent, rich coconut sauce. In fact, there’s just something that makes this dish highly irresistible.
More Fish Curry Recipes
- Indian Fish Curry | Video
- Meen Mulakittathu | Red Fish Curry | Video
- Bengal Fish Curry
- Meen Peera | Fish with Shredded Coconut | Video
- Fish Tikka Masala | Video
Ingredients
To make tamarind pulp:
- ▢ 1 small lemon sized tamarind
- ▢ ¼ cup water
To grind coconut:
- ▢ 1 cup grated coconut
- ▢ 4 cm piece fresh ginger
- ▢ 6 garlic cloves
- ▢ 1 tablespoon ground coriander
- ▢ ½ teaspoon ground turmeric
- ▢ 1 ½ teaspoon cumin seeds
- ▢ 2 teaspoon red chili powder
- ▢ Water
To make curry:
- ▢ 2 tablespoon oil
- ▢ 1 small onion chopped
- ▢ 1 small green chili slit
- ▢ 1 small tomato chopped
- ▢ 400 g fish cleaned and sliced
- ▢ 2 sprigs curry leaves
- ▢ Salt to taste
- ▢ Coriander leaves to garnish
- ▢ Rice or flatbread to serve
Instructions
To make tamarind pulp:
- Soak tamarind in water for 10-15 minutes. Strain the pulp and discard the hard bits. Set aside.
To grind coconut:
- Place all the ingredients to grind except water in the bowl of a food processor. Add a little water, and process until smooth. Set aside.
To make the curry:
- Heat oil in a large pan over medium heat. Add onion and a sprig of curry leaves. Saute for 2-3 minutes or until onions are softened. Add green chili and tomatoes. Saute for 2-3 minutes, or until tomatoes start to break down.
- Stir in coconut paste and enough salt. Fry for 1-2 minutes. Add the tamarind pulp and enough water to make a thick sauce. Bring to the boil. Slide in the fish pieces and add the rest of the curry leaves. Bring to the boil again. Simmer for 7-10 minutes or until fish is well cooked. Garnish with coriander leaves.
- Serve Goan fish curry warm with rice or any flatbread.
Nutrition
Ingredients
To make tamarind pulp:
- ▢ 1 small lemon sized tamarind
- ▢ ¼ cup water
To grind coconut:
- ▢ 1 cup grated coconut
- ▢ 4 cm piece fresh ginger
- ▢ 6 garlic cloves
- ▢ 1 tablespoon ground coriander
- ▢ ½ teaspoon ground turmeric
- ▢ 1 ½ teaspoon cumin seeds
- ▢ 2 teaspoon red chili powder
- ▢ Water
To make curry:
- ▢ 2 tablespoon oil
- ▢ 1 small onion chopped
- ▢ 1 small green chili slit
- ▢ 1 small tomato chopped
- ▢ 400 g fish cleaned and sliced
- ▢ 2 sprigs curry leaves
- ▢ Salt to taste
- ▢ Coriander leaves to garnish
- ▢ Rice or flatbread to serve
Instructions
To make tamarind pulp:
- Soak tamarind in water for 10-15 minutes. Strain the pulp and discard the hard bits. Set aside.
To grind coconut:
- Place all the ingredients to grind except water in the bowl of a food processor. Add a little water, and process until smooth. Set aside.
To make the curry:
- Heat oil in a large pan over medium heat. Add onion and a sprig of curry leaves. Saute for 2-3 minutes or until onions are softened. Add green chili and tomatoes. Saute for 2-3 minutes, or until tomatoes start to break down.
- Stir in coconut paste and enough salt. Fry for 1-2 minutes. Add the tamarind pulp and enough water to make a thick sauce. Bring to the boil. Slide in the fish pieces and add the rest of the curry leaves. Bring to the boil again. Simmer for 7-10 minutes or until fish is well cooked. Garnish with coriander leaves.
- Serve Goan fish curry warm with rice or any flatbread.
