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Goan Fish Curry
Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●bowl
- ●stove
📝 Preparation Steps
1
Curry Paste:
2
Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to ⏱️ 10 seconds until the onion is pureed. Add more water if needed to make it puree.
water (plus more, as needed)6 tbspcup water2/3
3
Curry:
4
Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for ⏱️ 30 seconds - careful, they might pop!
5
Saute onion: Add red onion and cook for ⏱️ 3 minutes until edges start to tinge with gold.
red onion (, chopped)1/2red onion (, cut in half again (like a quartered orange) and thinly sliced)1/2
6
Cook off curry paste: Add curry paste and cook for ⏱️ 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
water (plus more, as needed)6 tbspcup water2/3garlic (, minced)6 clovesfresh ginger (, finely grated)1 tbsp
7
Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for ⏱️ 2 minutes.
tomato paste1 tbspcup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, Note 5)2/3tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)1
8
Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
water (plus more, as needed)6 tbspcup water2/3
9
Simmer ⏱️ 2 minutes, add tomato & green chilli: Simmer for ⏱️ 2 minutes, add tomato and green chilli.
tomato paste1 tbspcup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, Note 5)2/3tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)1
10
Simmer ⏱️ 3 minutes: Simmer for another ⏱️ 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
11
Add fish: Add fish, stir, cook for 3 to ⏱️ 4 minutes until fish easily flakes.
12
Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!
coriander1 tbspcup fresh coriander/cilantro leaves1/4Basmati rice
Nutrition Facts
calories
484 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
916 mg
protein Content
34 g
cholesterol Content
75 mg
carbohydrate Content
15 g
saturated Fat Content
28 g
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