Indian Goan Fish Curry is a classic coastal dish from Goa, renowned for its rich coconut-based gravy, tangy tamarind, and aromatic spices. Traditionally prepared with fresh fish like kingfish, pomfret, or mackerel, this flavorful curry strikes the perfect balance of spicy, creamy, and tangy tastes. It is best served with steamed rice for an authentic Goan meal.
Clean and cut the fish into medium-sized pieces, then season lightly with salt and turmeric.
Blend grated coconut, dried red chilies, coriander seeds, garlic, cumin, turmeric, and tamarind into a smooth paste.
Heat oil in a pan and sauté chopped onions until soft.
Add the prepared spice paste and cook for 5–7 minutes until fragrant.
Pour in water or thin coconut milk and bring the curry to a gentle boil.
Add the fish pieces and simmer for 8–10 minutes until the fish is cooked through.
Garnish with fresh coriander leaves and serve hot with steamed rice.
500g Fresh Fish (Kingfish, Pomfret, or Mackerel)
1 cup Fresh Grated Coconut
2 Onions (finely chopped)
6 Dried Red Chilies
2 tbsp Tamarind Pulp
4 Garlic Cloves
Salt to taste
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