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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.