Fish Curry

Goan Fish Curry

A traditional fish curry from Goa (south-western part of India). Like most of the Goan food, this dish is red hot and delicious.....specially for spice lovers!


Serves: 4
Cooking time (approx.): 11 minutes
Style: Goan Non-Vegetarian

  • 800 gram(s) pomfret sliced and cleaned
  • 1 onion sliced
  • 1 small tomato chopped
  • 4 green chillies slit and deseeded
  • 1 cup(s) coconut milk
  • 1 tablespoon(s) oil
  • 4 tablespoon(s) water
  • salt to taste  
  • Grind to a fine paste:
  • 12 dry red chillies
  • 2 tablespoon(s) coriander seeds
  • 1 teaspoon(s) cumin seeds
  • 1 tablespoon(s) chopped ginger
  • 1 teaspoon(s) chopped garlic
  • 1 tablespoon(s) tamarind paste
  • 1 teaspoon(s) turmeric powder
  • 12 tablespoon(s) water or as required

Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.

Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.

Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.

TIP: Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.

Serve hot with: slices of bread or Lacy Rice and Coconut Pnacakes (Appam) and Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot steamed rice.