Goan fish curry is one of the most popular and delicious fish curries in India. Fish cooked in a creamy and light orange color sauce made with coconut, red chilies, cumin and coriander. Tamarind and vinegar are also added to give it a extra depth of flavor. Goan fish curry is pretty easy to make, especially if you are using frozen grated coconut.

Being Malayali, I eat fish often may be once or twice a week. I loved my mom made fish curry with coconut and gambooge or sometimes with raw mango. She is a real expert though, from cleaning the fish to cutting it properly and then of course cooking it perfectly. I learned from her and my mother in law both.
Goan fish curry is quite similar to the recipe of Kerala fish curry with coconut. The major difference between two is cumin and the sour agent . Goan fish curry uses vinegar and tamarind or kokum as sour agent and also cumin adds a smoky flavor to it. While Kerala fish curries uses gambooge or kudampuli (a special tamarind used in Kerala ) as their sour agent. The flavor of both the sour agent is totally different and cannot be interchanged.

Health check :- According to the health experts, it is good to include fish in our diet once or twice a week. Most fishes are low in fats and cholesterol and have good quality and lean protein. Sea fishes like mackerel, trout, salmon, tuna, herrings are very good source of healthy fish oils called omega 3 fatty acids. Our body cannot create omega 3 fatty acids by itself, so oily fish is an easy way to get this nutrient. Fishes are also a good source of Vitamin B12, phosphorus and selenium.

Try out these fish recipes too :-

Goan Fish Curry Recipe

Recipe by Neha NairCourse: MainCuisine: Indian, GoanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

In Goan fish curry, fish pieces are cooked in a creamy and light orange color sauce made with coconut, red chilies, cumin and coriander.

Ingredients

1 Kg fish ( pomfret preferably), sliced into 1.5 inch pieces
1 medium onion, finely chopped
5 green chillies, slit
1.5 inch of ginger
5 garlic cloves
1 small lime size tamarind
1 tsp of cumin seeds
1 Tbsp of coriander seeds
4 dry red chilies
1 cup of tightly packed coconut, grated
1/2 tsp of turmeric powder
1.5 tsp of malt vinegar or regular one
Salt to taste

Directions

Roast coriander seeds, cumin and dry red chilies on a dry pan over low heat until it is fragrant and toasty.
Clean the fish and mix it with little salt and turmeric powder and let it sit for 15 minutes.
Soak tamarind in 1/3 cup of warm water for 20 minutes. Squeeze water out of the tamarind and keep aside.
Then grind roasted spices in a grinder or food processor and then add coconut, ginger and garlic into the processor. Grind everything with 1/4 cup of warm water into a fine sauce .
Now heat oil in a pan and saute onions until golden brown. Then add the ground masala with salt, green chillies, tamarind water and 2 cups of water and let it comes to boil.
When the mixture comes to a boil, add fish pieces.
Put on the lid and cook the fish over low-medium heat for 20-25 minutes.
Now take off the lid and add vinegar and simmer for another 5 minutes. Goan fish curry is ready to serve.