Goan Fish Curry
A tangy, coconut-based fish curry with red chillies, tamarind and a gentle heat. It comes together in under 40 minutes and is best with steamed rice.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Blender or spice grinder, wide heavy-based pan with lid
Method
Pat the fish dry and rub it with 1/4 tsp turmeric and 1/2 tsp salt. Set aside in the fridge while you make the masala.
Toast the dried chillies, coriander seeds, cumin and peppercorns in a dry pan over medium heat until fragrant and slightly darker, about 1 to 2 minutes. Tip onto a plate to cool.
Blend the toasted spices with the coconut, garlic, tamarind and 1/2 cup of the warm water to a smooth, fine paste. Add a splash more water if the blender struggles.
Heat the oil in a wide pan over medium heat. Fry the onion with a pinch of salt for 6 to 7 minutes, until soft and light golden.
Add the tomatoes and remaining 1/4 tsp turmeric. Cook for 4 to 5 minutes, mashing with the spoon, until the tomatoes break down and the oil begins to separate at the edges.
Stir in the coconut paste and cook for 2 minutes, stirring, so the raw taste cooks out. Pour in the remaining 1 cup of warm water and add the green chillies and 1/2 tsp salt.
Bring to a gentle simmer over medium-low heat and cook for 4 minutes so the flavours join. The gravy should coat a spoon lightly; add a little water if it is too thick.
Slide in the fish pieces in a single layer. Cover and simmer gently for 5 to 6 minutes, until the fish is opaque and flakes easily with a fork. Do not stir; shake the pan gently instead.
Taste and adjust salt or tamarind. Turn off the heat, scatter over the coriander and rest the curry, covered, for 10 minutes before serving.
Cooking tips
- Use firm fish steaks on the bone if you can; they hold their shape and add flavour to the gravy.
- Keep the simmer gentle once the fish goes in. Hard boiling breaks the pieces apart and can split the coconut.
- Kashmiri chillies give colour with mild heat. Add a pinch of hot chilli powder if you like it fiery.
- The curry tastes better after resting, so make it an hour ahead if you can.
Substitutions
- Prawns can replace the fish; cook them for only 3 to 4 minutes until pink and curled.
- Use 200 ml thick coconut milk plus 1 tbsp desiccated coconut if you have no grated coconut.
- Replace tamarind with 1 tbsp lime juice and add it at the end; the flavour will be brighter and less deep.
- Use 1 tbsp Kashmiri chilli powder in place of dried chillies.
Serve with
Serve with plain steamed rice, a simple onion and cucumber salad and a wedge of lime. A fried papad on the side adds crunch.
Storage
Cool and refrigerate in an airtight container for up to 2 days. The fish is best eaten within this time.
Reheating
Warm gently in a pan over low heat with a splash of water, covered, until steaming hot throughout. Avoid boiling so the fish stays tender.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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