Description
A vibrant and flavorful Goan Fish Curry featuring firm white fish simmered in a rich, aromatic sauce made from a blend of Kashmiri chili, coriander, cumin, fenugreek, garlic, ginger, tamarind, coconut milk, and fresh vegetables. This traditional Indian coastal dish is perfect served with basmati rice and garnished with fresh coriander and green chilies for an authentic taste experience.
Ingredients
Scale
Spice Mix and Base
- 2 1/2 tbsp Kashmiri chilli powder
- 1 tbsp coriander
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp fenugreek powder
- 3/8 tsp ground cloves
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamarind puree
- 1/2 red onion, chopped
- 6 tbsp water (plus more as needed)
Cooking Ingredients
- 3 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 1/2 red onion, quartered and thinly sliced
- 1 tbsp tomato paste
- 2/3 cup canned tomato pulp (Mutti) or tomato passata/crushed tomato
- 2/3 cup water
- 400 ml (14 oz) full-fat coconut milk
- 1 1/4 tsp salt (cooking/kosher salt, or 3/4 tsp fine table salt)
- 1 1/2 tsp sugar
- 1/4 tsp pure chili powder (not US chili powder blend)
- 2 long green chilies, halved lengthwise and deseeded (optional)
- 1 tomato, cut into 8 wedges then into 2.5 cm (1 inch) chunks
- 600 g (1.2 lb) firm-fleshed white fish, cut into 3 cm (1.25 inch) cubes
- 1/4 cup fresh coriander/cilantro leaves
- Finely sliced green chilies (optional)
- Basmati rice (to serve)
Instructions
- Prepare the Spice Paste: In a blender or mortar and pestle, combine Kashmiri chilli powder, coriander, cumin, turmeric, fenugreek powder, ground cloves, garlic, ginger, tamarind puree, chopped red onion, and 6 tablespoons of water. Blend or pound into a smooth, thick paste. Add extra water if necessary to achieve a smooth consistency.
- Cook the Aromatics and Curry Base: Heat 3 tablespoons of vegetable oil in a deep pan or skillet over medium heat. Add the black mustard seeds and allow them to crackle. Add the quartered and thinly sliced red onion, sautéing gently until soft and translucent. Stir in tomato paste and cook briefly to deepen flavor, then add the canned tomato pulp and 2/3 cup water. Mix well and simmer for a few minutes.
- Simmer the Curry Sauce: Add the prepared spice paste to the pan. Stir well and cook over medium heat for 5-7 minutes until the oil starts to separate and the spices are cooked through.
- Add Coconut Milk and Seasoning: Pour in the coconut milk and stir. Add salt, sugar, pure chili powder, green chilies (if using), and tomato chunks. Bring the mixture to a gentle simmer, adjust the heat to low and cook for another 5 minutes to allow flavors to meld together.
- Cook the Fish: Gently add the firm white fish cubes into the simmering curry. Stir carefully to coat the fish with the sauce. Cover and cook on low heat for 7-10 minutes, or until the fish is just cooked through and opaque. Avoid over-stirring to prevent breaking the fish pieces.
- Finish and Garnish: Remove the pan from heat. Sprinkle fresh coriander leaves and finely sliced green chilies on top for garnish. Serve hot with steamed basmati rice.
Notes
- Kashmiri chili powder adds vibrant color and mild heat without overpowering spiciness.
- Fenugreek powder enhances the curry with a distinctive, slightly sweet bitterness essential to authentic Goan flavor.
- Tamarind puree provides a tangy depth that balances the richness of coconut milk.
- Use firm white fish like cod, snapper, or halibut to prevent the fish breaking apart during cooking.
- If tamarind puree is unavailable, substitute with an equal amount of lemon juice or tamarind concentrate diluted with water.
- Adjust green chili quantity to taste for preferred spice level or omit for milder curry.
- Serve immediately for best texture; reheating can cause the fish to become tough.
