Goan Fish Curry (Indian)

Aneh Thakur
Aneh Thakur

The tropical climate and beaches of Goa have long since been a magnet for travellers from all over the world, with a reputation in particular for attracting the hippie crowd and British backpackers … and Aussies!

Of all the region’s dishes, along with Vindaloo perhaps one of the most well known is Goan Fish Curry. Pronounced go-an (as opposed to “groan” without the “r”!), it’s an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut. And unlike other popular Indian curries, such as everybody’s favourite Butter Chicken and Tikka Masala, Goan Fish Curry has a touch of tang to it which cuts through the richness of the sauce.

Preperation: 1 Hr 15 Min
Cooking: 0 Hr 30 Min
main, stater,
american, india,
Serving: 1 people
This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic tomato and coconut based sauce, there's a good handful of spices in this but once you start cooking, it's done in 20


  1. 2 1/2 tbsp Kashmiri chilli powder
  2. 1 tbsp coriander
  3. 2 tsp cumin
  4. 1 tsp turmeric
  5. 1/2 tsp fenugreek powder
  6. 3/8 tsp ground cloves
  7. 6 cloves garlic
  8. 1 tbsp fresh ginger



Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.


Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!

Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.

Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.

Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.

Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.

Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.

Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).

Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.

Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.


  • Calories: 484cal
  • Carbohydrate: 15g
  • Protein: 4
  • Fat: 35g
  • Sodium: 28g
  • Fiber: 75mg
  • Calcium: 79mg
  • Iron: 6mg

Recipe Notes

Spice Note: This recipe as written is quite spicy, as is traditional. The spiciness comes from the Kashmiri chilli powder and chilli powder. To reduce spiciness, leave out the chilli powder - this will leave the curry with quite a warm buzz but not overly spicy. To make it not spicy at all, sub Kashmiri for smoked paprika.

Aneh Thakur
Written By

Aneh Thakur

Investor | Entrepreneur | Thinker — TrinityTuts @anehkumar ???? www.trinitytuts.com

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