Tangy Coconut Fish Curry — Goan Fish Curry
A coastal Goan curry of flaky white fish in a tangy coconut-tamarind gravy, layered with curry leaves and Kashmiri chilli.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 10 minutes. Mix 3 tsp Kashmiri chilli powder, 2 tsp ground coriander, 1 tsp cumin, remaining 0.5 tsp turmeric, and 2 tsp tamarind paste with 4 tbsp water into a thick paste. Finely chop onion and tomato, mince ginger-garlic paste, slit green chillies lengthways.
Bloom
Heat 3 tbsp oil in a large heavy skillet over medium heat. Add 16 curry leaves, let crackle 10 seconds until fragrant. Add chopped onion, cook 5–6 minutes stirring, until soft and lightly golden.
Build 1
Add ginger-garlic paste and green chillies, cook 1 minute on medium until raw smell fades. Stir in spice paste, cook 3 minutes on medium-low, stirring constantly, until oil beads at edges and masala darkens.
Build 2
Add chopped tomato and remaining 0.5 tsp salt, cook 3 minutes on medium-low until tomato breaks down into the gravy. Pour in 1 1/4 cup coconut milk and 100ml hot water, bring to a gentle simmer.
Simmer
Slide fish into gravy in a single layer, cover, simmer 6–7 minutes on low until fish flakes easily and internal temp reaches 145°F (63°C). Gravy should be glossy. Rest 2 minutes off heat.
Plate
Transfer curry to bowls, garnish with 2 tbsp fresh coriander divided between servings. Serve with steamed rice, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.