South Asian Cuisine Dinner Lunch

Goan Fish Curry

Name: Goan Fish Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 500 g White Fish Fillet; 150 g Fresh Coconut; 200 ml Coconut Milk; 6 pcs Kokum; 6 pcs Kashmiri Dried Red Chili; 1 tbsp Coriander Seed; 0.5 tsp Cumin Seed; 5 cloves Garlic; 15 g Ginger; 1 pcs Red Onion; 3 pcs Green Chili; 0.5 tsp Turmeric Powder; 0.5 tsp Red Chili Powder; 0.5 tsp Black Pepper; 2 tbsp Coconut Oil; 1 tbsp Lemon Juice; 1.5 tsp Salt; 250 ml Water

🔪 PREP TIME 20 mins

🔥 COOK TIME 20 mins

🍽️ SERVINGS 4 Servings

Nutritional Breakdown

Per Serving

Calories 587 kcal

Protein 46.5 g

Carbs 38 g

Fat 29 g

🥗 Ingredients & Serving Scaler

Adjust servings to automatically re-calculate quantities for your family.

4 Servings

White Fish Fillet

500 g
Fresh Coconut

150 g
Coconut Milk

200 ml
Kokum

6 pcs
Kashmiri Dried Red Chili

6 pcs
Coriander Seed

1 tbsp
Cumin Seed

0.5 tsp
Garlic

5 cloves
Ginger

15 g
Red Onion

1 pcs
Green Chili

3 pcs
Turmeric Powder

0.5 tsp
Red Chili Powder

0.5 tsp
Black Pepper

0.5 tsp
Coconut Oil

2 tbsp
Lemon Juice

1 tbsp
Salt

1.5 tsp
Water

250 ml

💡 Short Description

Overview and quick notes for Goan Fish Curry

Prep Time: 20 minutes | Cook Time: 20 minutes Step 1: Marinate 500g firm white fish fillets (pomfret or kingfish) with turmeric powder, red chili powder, lemon juice, and salt for 15 minutes. Soak kokum petals in 50ml warm water for 15 minutes. Step 2: In a blender, combine freshly grated coconut, whole dried Kashmiri red chilies, coriander seeds, cumin seeds, garlic, ginger, and black peppercorns with 100ml water. Grind into an ultra-smooth, vibrant orange-red spice paste. Step 3: Heat coconut oil in an earthenware pot (chatti) or wide saucepan over medium heat. Sauté sliced red onion and slit green chilies for 3-4 minutes until translucent. Pour in the blended spiced coconut paste and sauté for 4-5 minutes until fragrant. Step 4: Pour in coconut milk, the soaked kokum petals along with their soaking liquid, and 150ml water. Bring to a gentle boil, then reduce heat to simmer for 5 minutes. Gently slide in the marinated fish pieces. Simmer gently on low heat for 6-8 minutes without stirring vigorously until fish is tender and flaky. Rest for 10 minutes before serving with hot steamed parboiled rice.

👨‍🍳 Cooking Instructions

Full recipe instructions for preparing Goan Fish Curry

🔥 Prep

Grate 150 g fresh coconut.
Slice 1 red onion.
Slit 3 green chilies.
Mince 5 cloves garlic.
Grate 15 g ginger.
Measure 1 tbsp coriander seed, 0.5 tsp cumin seed, 0.5 tsp black pepper.
Measure 2 tbsp coconut oil, 1 tbsp lemon juice, 1.5 tsp salt.
Marinate 500 g white fish fillet with 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 1 tbsp lemon juice, and 1.5 tsp salt for 15 minutes.
Soak 6 pcs kokum in 50 ml warm water for 15 minutes.
Measure 200 ml coconut milk and 250 ml water (use 100 ml for the paste, 150 ml later).

🔥 Cook

1. Heat 2 tbsp coconut oil in an earthenware pot or wide saucepan over medium heat.
2. Add sliced red onion and slit green chilies; sauté for 3-4 minutes until translucent.
3. Add the blended spiced coconut paste (grated coconut, Kashmiri chilies, coriander seeds, cumin seeds, garlic, ginger, black pepper with 100 ml water) and sauté for 4-5 minutes until fragrant.
4. Pour in 200 ml coconut milk, the soaked kokum petals with their soaking liquid, and 150 ml water; bring to a gentle boil.
5. Reduce heat to low and simmer for 5 minutes.
6. Gently slide in the marinated fish pieces; simmer on low heat for 6-8 minutes without stirring vigorously until fish is tender and flaky.
7. Remove from heat and let rest for 10 minutes before serving.