Indian · serves 2

Goan Fish Curry

Coconut, tamarind and chilli. Twenty-five minutes for something you'd pay for.

30 min Some work Non-vegetarian

Ingredients

  • 500g fish steaks
  • 1 cup grated coconut
  • 6 dried red chillies
  • 1 tsp coriander seeds
  • 1/2 tsp cumin
  • Small ball tamarind
  • 1 onion, sliced
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 3 tbsp oil

Method

  1. Rub the fish with turmeric and salt, leave it.
  2. Blend coconut, red chillies, coriander seeds, cumin, tamarind and half the onion with water into a smooth paste.
  3. Fry the rest of the onion in oil, add ginger-garlic.
  4. Pour in the paste and 1.5 cups water, salt. Simmer 10 minutes — never a hard boil, coconut splits.
  5. Slide the fish in. 6-8 minutes, and do not stir. Shake the pan instead.
  6. Rest 10 minutes off the heat before eating. It gets better.

Questions people ask about Goan Fish Curry

How long does Goan Fish Curry take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Goan Fish Curry?

Pour in the paste and 1.5 cups water, salt. Simmer 10 minutes — never a hard boil, coconut splits.

What can I use instead of fish in Goan Fish Curry?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Goan Fish Curry ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Goan Fish Curry vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Goan Fish Curry?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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