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Goan Fish Curry with Coconut and Tamarind

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Goan fish curry with flaky white fish, coconut-tamarind sauce, curry leaves, green chilies, and rice.
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Goan fish curry balances coastal coconut with tamarind, chilies, curry leaves, and a bright tomato base. The sauce is fragrant and light enough to let the fish remain the focus.

Blend the aromatic base until smooth, simmer it gently with coconut milk, and add the fish at the end so it cooks through without breaking apart.

Keep the curry at a gentle simmer after adding the fish; boiling can make the fillets tough and cause them to flake apart too quickly.

Serving Suggestions

Serve with steamed rice, lime wedges, sliced cucumber, and a simple green salad.

A close serving of Goan fish curry with flaky fish in coconut-tamarind sauce.

Recipe Notes

The curry is best the day it is made, but leftovers keep refrigerated for up to 2 days. Reheat gently without boiling.

Goan fish curry with flaky white fish, coconut-tamarind sauce, curry leaves, green chilies, and rice.

Goan Fish Curry with Coconut and Tamarind

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Flaky white fish simmered in a smooth coconut-tamarind curry with chilies and curry leaves.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Goan
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Curry Base
  • 1 1/2 lb firm white fish fillets, cut into large pieces cod, haddock, or halibut
  • 1/2 tsp ground turmeric for the fish
  • 1 tsp kosher salt divided
  • 1 tbsp coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic
  • 1 inch fresh ginger, sliced
  • 2 medium Roma tomatoes, chopped
  • 4 whole dried red chilies stemmed
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1/2 cup grated coconut unsweetened
Finish
  • 1 cup unsweetened coconut milk
  • 1 cup water
  • 1 tbsp tamarind concentrate
  • 8 leaves fresh curry leaves
  • 2 whole green chilies, slit

Equipment

  • Blender
  • Wide saute pan
  • Chef’s knife
  • Small skillet
  • Wooden spoon

Method
 

Season the Fish and Blend the Base:
  1. Season the fish with the turmeric and half of the salt. Set aside for 10 minutes.
  2. Toast the dried chilies, coriander seeds, cumin seeds, and peppercorns in a dry skillet for 1 minute. Transfer to a blender with the onion, garlic, ginger, tomatoes, and grated coconut. Blend with a splash of water until smooth.
Cook the Curry:
  1. Heat the coconut oil in a wide sauté pan. Add the blended masala and cook for 6 to 8 minutes, stirring, until the raw onion smell is gone.
  2. Stir in the coconut milk, water, tamarind, remaining salt, curry leaves, and green chilies. Bring to a gentle simmer and cook for 5 minutes.
Add the Fish and Serve:
  1. Nestle the fish into the curry. Cover and simmer gently for 7 to 10 minutes, depending on thickness, until the fish flakes easily.
  2. Taste for salt and tamarind. Serve hot with steamed rice.

Nutrition

Calories: 430kcalCarbohydrates: 19gProtein: 40gFat: 23gSaturated Fat: 16gCholesterol: 92mgSodium: 690mgFiber: 4gSugar: 7g

Notes

  • Use a wide pan so the fish can sit in one layer without being crowded.
  • If the curry tastes too sharp, balance it with a splash more coconut milk rather than extra sugar.

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