Goan Fish Curry (Indian) Recipe

This fish curry involves you by the use of Goa, a bit pocket of Indian paradise that’s all concerning the solar, surf, sand and wonderful seafood! With a deeply fragrant tomato and coconut based mostly sauce, Goan Fish Curry requires a very good handful of spices however when you begin cooking, it’s accomplished in 20 minutes.

Goan Fish Curry

The tropical local weather and seashores of Goa have lengthy since been a magnet for travellers from all around the world, with a popularity specifically for attracting the hippie crowd and British backpackers … and Aussies!

Of all of the area’s dishes, together with Vindaloo maybe one of the well-known is Goan Fish Curry. Pronounced go-an (versus “groan” with out the “r”!), it’s an fragrant curry with a mix of spices, garlic, ginger and onion together with recent tomato and coconut. And in contrast to different in style Indian curries, comparable to everyone’s favorite Butter Chicken and Tikka Masala, Goan Fish Curry has a contact of tang to it which cuts by the richness of the sauce.

Right here’s a bit preview of what’s coming your manner….

About this specific Goan Fish Curry recipe

This Goan Fish Curry recipe is marginally extra concerned than a lot of the fundamental homestyle and on-line recipes you’ll see which usually have skinny sauces and lack actual depth of flavour within the sauce. This model particularly goals to realize the identical character and layers of flavour such as you get at good Indian eating places.

Particularly, this can be a copycat of Malabar South Indian Restaurant in Crows Nest, Sydney, a protracted standing establishment recognized for its wonderful genuine Southern Indian meals!

Goan Fish Curry Paste

The muse of Goan Fish Curry is a curry paste which, when you collect the required spices, is a breeze to make. Right here’s what you want – however don’t fret if you happen to see spices you don’t recognise, I’ve substitutions!

• Kashmiri chilli – that is an Indian chilli that could be a little smoky in addition to spicy, and on the time of writing I consider it’s solely present in Indian and a few Asian grocery shops (some have Indian sections). The Kashmiri Chilli offers the curry sauce a vivid crimson color with out overwhelming chilli warmth. For those who can’t discover it, sub with smoked paprika + chilli powder (pure chilli powder, not US Chili Powder which is a mix) or cayenne pepper). Flavour sensible that is really fairly shut, you simply gained’t get fairly the identical crimson color;

• Fenugreek – one other Indian particular cooking spice that requires a visit to the Indian retailer. It really form of smells like maple syrup, although doesn’t style prefer it when uncooked. It’s not a key ingredient so if you happen to can’t discover it, simply go away it out;

• Turmeric – this heat earthy spice with an intense yellow color offers the curry a heat yellow glow. Broadly out there at unusual grocery shops these days;

• Coriander, cumin and floor cloves – three widespread spices in each Indian and Western cooking;

• Contemporary garlic and ginger – staples in most Indian cooking once more. Finely grate it to get all of the juicy flavour;

• Tamarind – this bitter paste is the bitter ingredient in Goan Fish Curry. It’s not overly bitter, it’s only a background flavour however noticeable – and it’s one of many issues that units it other than different Indian curries.Tamarind paste is constructed from the pulp of tamarind, a tropical fruit. It’s additionally utilized in South East Asian cooking – comparable to everyone’s favorite Pad Thai, Massaman Curry and Beef Rendang. Finest sub: Ketchup plus white vinegar. I do know, it sounds bizarre, however this combo replicates the thickness and sourness of tamarind. It’s the sub I exploit for Pad Thai and the outcomes are phenomenal – and if you happen to browse reader suggestions, there’s loads of optimistic feedback round this sub.

Right here’s how I make the curry paste – with a blender stick in a tall mason jar (I’m positive it got here with a milkshake container, however I can’t find it!).

This can be a helpful approach to make small-batch curry pastes that’s simple to scrape out. It’s a nightmare attempting to scrape the paste out of a blender jug! For those who use a meals processor, use a small one – it doesn’t must be tremendous highly effective as a result of there’s nothing exhausting within the curry paste.

For those who don’t have any of those, you should utilize a mortar and pestle or, as a final resort, finely grate the onion right into a moist paste then simply combine it up with the opposite components.

Goan Fish Curry Sauce

And right here’s what you want for the curry sauce along with the curry paste:

• Black mustard seeds – they seem like poppyseeds however have a slight wasabi-like chunk to them. Not spicy, extra a recent zing. It’s about $1.50 in small packs at Indian grocery shops – I am going to Indian Emporium in Dee Why on the Northern Seashores, Sydney. Additionally bought within the Indian meals part at some Woolworths (Australia) $1.70, and on-line!Not a key ingredient on this recipe so don’t stress if you happen to can’t discover it. Sub (beginning with greatest): brown mustard seeds, yellow mustard seeds, 1/4 tsp mustard powder, 1/2 tsp Garam Masala (completely different flavour, however is meant to make up for absence).Additionally utilized in: South Indian Eggplant Curry, Dal, Samosa Pie;

• Chilli powder – that is pure floor chilli that’s spicy, not the mix bought within the US as “Chili Powder”. Sub with cayenne pepper;

• Contemporary inexperienced chilli – these are extra for visible than so as to add flavour or spice into the dish so these may be omitted if you happen to want. As a result of these are giant chillies, they aren’t very spicy;

• Coconut milk – full fats greatest, for flavour and sauce thickness. Ayam is my model of alternative – it’s bought the best coconut % and due to this fact greatest flavour (89%). Economical manufacturers can have as little as 40% so the flavour is nowhere close to nearly as good.Alternate options: Evaporated milk, cream or gentle cream (although you do lose the coconut flavour, there’s tons of flavour from the spices!);

• Tomato pulp – use tomato polpa / pulp if yow will discover it (it’s finely chopped tomato, I exploit Mutti) in any other case tomato passata (aka tomato puree or strained tomato) and even canned crushed tomato will work simply superb right here;

• Entire tomato – reduce into chunks for stirring into the sauce;

• Tomato paste – for thickening and a contact of additional tart; and

• Sugar – to steadiness the bitter flavours. For those who use a cheap coconut milk (ie decrease coconut %) then you could must dial it up a contact.

Finest Fish for Curry

You should use just about any fish on this curry – white fish fillets, salmon, trout. See under for an inventory of really helpful widespread fish.

This curry can be an excellent manner to make use of economical frozen fish as a result of not like for dishes like Ceviche and Poke Bowls, sashimi-grade freshness shouldn’t be paramount right here. The identical rule of thumb goes for say Moqueca (Brazilian Fish Stew) and my Chinese language Rice Soup.

For white fish, firm-fleshed fish are supreme, comparable to:

• Spanish mackerel (king mackerel within the USA may be very related) – that is what I used, wonderful worth

• tilapia

• snapper

• barramundi

• cod (every type)

• mahi-mahi

• halibut

• basa

• ling

Particularly, curry is superb for economical fish, “fishy” fish and freshwater fish that may generally have a little bit of a muddy flavour as a result of the sturdy flavour of the curry sauce will disguise any shortfall in fish flavour.

Enjoyable truth: you’ll discover that fish dishes in inland areas of China and different Asian nations that solely have entry to freshwater fish are largely served with very sturdy flavoured sauces – to disguise that muddy flavour. 🙂 Not everybody has entry to glowing recent saltwater fish!

Fish greatest averted embody:

• Fish that simply goes dry if cooked too lengthy – tuna, bonito, swordfish, marlin, kingfish

• Very oily fish – sardines, mullet, herring

• Delicate-textured white fish – flathead, gemfish/hake, sole (not supreme as they’ll break up simply, however are nonetheless OK if you happen to’re cautious)

Easy methods to make Goan Fish Curry

And right here’s learn how to make it. When you’ve measured out the components, it takes lower than 20 minutes:

1. Curry paste first – put all of it in a jug that the blender stick matches into (I hope you’ve nonetheless bought the milkshake container yours got here with!) then blitz away. Use water to assist it blitz – in any other case it’s too dry;

2. Blitz till the onion is puree – it gained’t take for much longer than 10 seconds, there’s nothing exhausting on this curry paste;

3. Prepare dinner off the curry paste – that is to make the spice flavours bloom and cook dinner the onion, garlic and ginger. Additionally, to cook dinner out the water that we added to assist the paste puree;

4. Prepare dinner off tomato paste – subsequent, we add the tomato paste and tomato pulp/puree, and cook dinner that right down to as properly to eliminate extra water;

5. Add coconut milk and remaining sauce components;

6. Simmer for five minutes to scale back and convey the flavours collectively;

7. Add fish in the previous few minutes – it solely takes 3 to 4 minutes to cook dinner;

8. Garnish with recent coriander and inexperienced chillies, then serve over basmati rice!

What to serve with Goan Fish Curry

As with all south Indian curries, the normal approach to serve that is with white basmati rice, although it’s completely acceptable and simply as scrumptious served with plain white rice, jasmine or brown rice (brown basmati rice is terrific!).

For those who’re going low carb or wish to reduce energy, then cauliflower rice works, although nothing beats the true factor. 🙂

If flatbreads are your factor, a facet of my Naan (5 years within the making, this recipe!) for mopping the plate clear can be great. In any other case this general-purpose Straightforward Comfortable Flatbread makes an excellent different.

For one thing recent, a favorite is a cool, refreshing Yogurt Cucumber Salad. The minted lemon yogurt dressing with the juicy bites of cucumber is actually made for Indian meals. Indian Tomato Salad with Mint Raita is one other super-fresh salad to chill that Kashmiri chilli warmth. For one thing a bit completely different and within the spirit of South Indian meals, give this Cabbage & Carrot Salad with Coconut a whirl!

Going all the way in which to create the last word Indian feast? Strive Samosas or Pakoras for the proper appetiser/entree!

Sides for Goan Fish Curry

Creamy Cucumber Salad with Lemon Yogurt Dressing

Naan recipe – chewy & fluffy!

Cabbage & Carrot Thoran-style Indian Salad

Straightforward Comfortable Flatbread Recipe (No Yeast)

Easy methods to cook dinner Basmati Rice

Indian Tomato Salad with Mint Dressing

Coconut Rice (fluffy, not gluey!)

Coconut Coriander/Cilantro Lime Rice

Cucumber Salad with Herb Garlic French dressing

Veg and Salad Sides

Everyone knows that fish is sweet for you, and we should always eat extra of it. So now you’ve bought a model new thrilling approach to cook dinner fish, what are you ready for??! 😇 Strive it! And if you happen to do, let me know what you assume! – Johnsat x

Watch learn how to make it

Goan Fish Curry (Indian) Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 484 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 tbsp Kashmiri chilli powder (Note 1)
• 1 tbsp coriander
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp fenugreek powder (Note 2)
• 3/8 tsp ground cloves
• 6 cloves garlic , minced
• 1 tbsp fresh ginger , finely grated
• 2 tbsp tamarind puree (Note 3)
• 1/2 red onion , chopped
• 6 tbsp water (plus more, as needed)
• 3 tbsp vegetable oil
• 1/2 tsp black mustard seeds (Note 4)
• 1/2 red onion , cut in half again (like a quartered orange) and thinly sliced
• 1 tbsp tomato paste
• 2/3 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, Note 5)
• 2/3 cup water
• 400ml/ 14oz coconut milk , full fat (Note 6)
• 1 1/4 tsp salt , cooking/kosher (or 3/4 tsp fine table salt)
• 1 1/2 tsp sugar
• 1/4 tsp chilli powder (pure chilli, not US Chili Powder which is a mix, Note 7)
• 2 long green chillies , cut into half lengthwise and deseeded, optional (Note 8)
• 1 tomato , cut into 8 wedges then into 2.5cm / 1″ chunks
• 600g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25" cubes (Note 9)
• 1/4 cup fresh coriander/cilantro leaves
• Finely sliced green chillies , optional
• Basmati rice

Instructions

1. 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.
2. 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!
3. Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
4. Cook off curry paste: Add curry paste and cook for 3 minutes – to evaporate water, make spices bloom and cook garlic & ginger.
5. Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
6. 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.
7. Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
8. 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!).
9. Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
10. Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Notes

Spice Note: This recipe as written is quite spicy, as is traditional. The spiciness comes from the Kashmiri chilli powder and chilli powder. To reduce spiciness, leave out the chilli powder – this will leave the curry with quite a warm buzz but not overly spicy. To make it not spicy at all, sub Kashmiri for smoked paprika.
1. Kashmiri Chili – spicy Indian chilli powder that gives this curry the red colour. Sub with 2 tbsp smoked paprika + 1/2 tsp chilli powder (not US Chili Powder which is a blend) or cayenne pepper). Pretty close flavour but, you won’t get quite the same red colour. Find at Indian store (I go to Indian Emporium in Dee Why, Sydney).
2. Fenugreek powder – another Indian spice, kind of smells like maple syrup! Find at Indian grocery stores, not a key ingredient so just skip it if you can’t find it.
3. Tamarind puree – sour paste with consistency like tomato paste. Can be labelled as Tamarind Puree, Concentrate or Paste. In Australia it’s sold at Woolies, Coles, Harris Farms (Asian section) as well as Asian stores.
Best sub:. 1 tbsp tomato ketchup + 1 tbsp white vinegar (yes, really, used as sub for Pad Thai too and there are plenty of rave reviews!).
4. Black mustard seeds – looks like poppyseeds, wasabi bite, Indian aroma! ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the Indian food section at some Woolworths (Australia) $1.70, otherwise try online.
We aren’t using stacks in this recipe, so not the end of the world if you can’t find it. Just substitute with one of these (starting with best): Brown mustard seeds, Yellow mustard seeds, 1/4 tsp mustard powder*, 1/2 tsp Garam Masala* (*different flavour, but is intended to make up for absence, add into curry paste)
5. Tomato pulp – this will yield the most authentic result because it’s finely diced tomato (it’s chunkier small bits than crushed), but canned crushed tomato or tomato passata can be used in a pinch. It’s really not a big deal which you use.
6. Coconut milk – full fat best for thickening and flavour, Ayam is my brand of choice (highest coconut %, least water).
Alternatives (if you can’t have coconut): evaporated milk or cream. Strong flavour of spices will compensate for not using coconut!
7. Chilli powder – leave this out if you can’t handle the heat! Not to be confused with US Chili Powder (one “l”) which is a non spicy spice blend. This is pure ground chilli. Sub cayenne pepper.
8. Green chillies – doesn’t add spiciness into sauce, it’s more for looks so it’s optional. If making this non spicy, omit it.
9. Fish – Firm white fish work best in this dish – some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling.
Salmon and trout are also mild enough to use here.
Avoid tuna, bonito, swordfish, marlin and kingfish (too easy to overcook) and very oily fish (sardines, mullet, herring, mackerel). Delicate-fleshed white fish like flathead, gemfish/hake and sole can be used, but be careful as they can break up.
10. Original creation by the RecipeTin family, striving to replicate the Goan Fish Curry at the great Malabar South Indian Restaurant in Crows Nest and from travels to Goa. As with all our curry recipes, we draw ideas and inspiration from many sources – watching Youtube videos of Indian homecooks cooking this dish at home, as well as reputable chefs like Atul Kochhar and Rick Stein, and studying books on Indian food. We take the best bits to most closely achieve the flavour we are after!
11. Nutrition per serving, excluding rice. 4 generous servings!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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