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Goan fish curry is usually made from marinated king mackerel fish pieces cooked in a spicy masala paste comprising grated coconut, ginger, garlic, and a variety of spices. The gravy further includes onions, green chilies, and dry kokum. It is very easy to make Goan fish curry at home. Just follow my recipe to surprise your family with this unique dish.

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KEY TAKEAWAYS

Goan fish curry is widely consumed in Goa as well as in other parts of India.

Serve the dish hot with plain steamed rice, jeera rice, or chapatis for the best experience.
Goan fish curry tastes sweet, tangy, and creamy.
Other similar recipes are prawn curry, pomfret curry, Malvani fish curry, and fish xacuti.

The Ingredients:

To marinate the fish:

3 pieces fish (large King Mackerel)

½ tsp salt

To extract tamarind pulp:

1 piece tamarind (small lemon size)

4 tbsp hot water

To make the masala paste:

½ piece coconut (grated)

12 pieces Kashmiri red chilies (whole, without stalk)
6 cloves garlic (deskinned)
1 piece ginger (½ inch size, peeled and diced roughly)

1 tsp cumin seeds (jeera)
3 pieces black peppercorns
1 tbsp coriander seeds (dhania)

½ tsp turmeric powder (haldi)
¾ cup water

To make the fish curry:

½ cup chopped onion
Salt to taste
3 pieces green chilies (slit in the middle)

1 tbsp cooking oil
2 mugs water
5 pieces dry kokum

I came across this recipe at our local clinic. When I visited there one day and had to wait for a long time, the receptionist, who always had a lovely smile, offered me a bit from her lunch pack she brought from her home. I found the fish curry to be simple yet so flavorful. I liked it very much and could not resist asking her how she made it.

I made it that weekend. My husband liked the unique taste and balance of flavors, and the boys said it was “doctor’s dish.” Now, it is our health-check lunch. That visit reminded me that kindness—and recipes—can come from behind desks and soft smiles, served without any appointment.

How to Make Goan Fish Curry? (Step by Step Guide with Images)

Step 1: Take 3 pieces of fish (large king mackerel), rub ½ tsp of salt on them, and keep them aside for at least 45 minutes to 1 hour to marinate.

(Pro tip: Take 5 to 6 pieces if the fish is small).

Step 2: Now, in a bowl, take 1 piece of tamarind (small lemon size) and put 4 tbsp of hot water in it. Let it soak nicely and then extract the pulp.

Step 3: Then, in a mixer, take half a piece of coconut (grated), 12 pieces of Kashmiri red chilies (whole without stalk), 6 cloves of garlic (deskinned), 1 piece of ginger (½ inch size, peeled and diced roughly), 1 tsp of cumin seeds (jeera), 3 pieces of black peppercorns, 1 tbsp of coriander seeds (dhania), ½ tsp of turmeric powder (haldi), and ¾ cup of water. Also, add the tamarind pulp you have extracted to it.

Step 4: Grind them all to make a smooth paste and transfer it to a bowl. Keep it aside.

Step 5: Now, take a frying pan. Do not turn on the gas stove. First, put in ½ cup of chopped onion and salt to taste. Mix the salt and crush the onions further with your fingers.

Step 6: Then, add 3 pieces of green chilies (slit in the middle) in the pan and pour 1 tbsp of cooking oil as well. Now, switch on the gas stove. Stir continuously and fry them on a medium flame for about a couple of minutes or so.

Step 7: Now, when the onions turn slightly brown in color, add the masala paste you made before. Stir well to mix the masala paste with the onions and fry it for a minute or two on a low flame.

Step 8: Now, pour two large mugs of water into the masala. Mix it nicely with the spices.

Step 9: Then, add 5 pieces of dry kokum to it. Mix them nicely and bring the curry to a boil.

Step 10: When it does, add the marinated fish pieces to it. Cover the pan and let it cook for 5 minutes on a medium flame.

Step 11: Now, remove the cover and cook the curry on a high flame for about two minutes or so to thicken the gravy. Finally, your tasty and spicy homemade Goan fish curry is ready. Transfer it to a serving tray and enjoy it hot with steamed rice.