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Goan fish curry


Goan fish curry

Goan fish curry is a popular and flavorful dish from the coastal state of Goa in India. It is known for its rich and aromatic blend of spices that create a tantalising curry.
My first experience of Goan fish curry was in Oman. I had been working in a location where we usually ate in a fine-dining restaurant located on the compound. At first, I went for rich dishes like Lobster Thermidor, but after a few weeks, I hankered for something else.
Then I saw one of the Goan waiters tucking into a curry, which was not on the menu. The following night, he made sure that I was served Goan fish curry cooked by one of the Goan chefs. It was magnificent.
Here is my best attempt to emulate an authentic Goan fish curry:
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Course Main Course
Cuisine Goan
Servings 4 pe
Calories 350 kcal


  • 1 Large saucepan
  • 1 blender/grinder


Spice paste

  • 1 cup freshly grated coconut
  • 6-8 dried red chilies (soaked in warm water)
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 5 cm fresh ginger (peeled and roughly chopped)
  • 8 cloves garlic (peeled)
  • 1 tsp turmeric powder
  • 1 tbsp tamarind pulp


  • 500 g firm white fish (kingfish, snapper, or tilapia, cut into medium-sized pieces)
  • 2 med onions (finely chopped)
  • 2 med tomatoes (finely chopped)
  • 1 cup coconut milk
  • 2 tbsp vegetable oil

Seasoning - to taste

  • rock salt
  • black pepper


  • Fresh coriander leaves
  • 1 tsp nigella seeds


Spice paste

  • Make the spice paste: In a blender, combine grated coconut, soaked red chilies, coriander seeds, cumin seeds, ginger, garlic, turmeric powder, and tamarind pulp. Blend into a smooth paste, adding a little water if necessary. Set aside.


  • Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn translucent.
  • Add the tomatoes and cook until they turn soft and mushy.
  • Stir in the prepared spice paste and cook for a few minutes until the raw smell disappears and the oil starts to separate from the mixture.
  • Add the coconut milk and bring the mixture to a gentle simmer.
  • Season with salt according to taste and add the fish pieces. Simmer gently until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

Garnish and serve

  • Once the fish is cooked, garnish the curry with fresh coriander leaves and nigella seeds.
  • Serve the Goan fish curry hot with steamed rice or fresh bread.
Keyword fish curry, Goan

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