Goan fish curry

Ingredients

• 600 gwhite fish steaks (pollock, sea bass, cod or fresh coley)
• ½ teaspoonsalt
• ½ teaspoonground turmeric
• 2 tablespoonscoconut oil (or vegetable oil)
• 1green chilli, halved
• 1 mediumonion
• 500 ml, or morewater
• 6kokum (or 1 tablespoon tamarind pulp)
• ½ teaspoon, to tastesalt
• 4, to tasteKashmiri chillies
• 1½ tablespoonscoriander seeds
• ¾ teaspooncumin seeds
• ½ teaspoonmustard seeds
• ½ teaspoonpeppercorns
• ½ teaspoonground turmeric
• 1 piece (2.5 cm)fresh ginger
• 5 clovesgarlic
• 1 tablespoonchopped onion
• 100 gfresh desiccated coconut, or dried desiccated coconut soaked in 125 ml coconut milk

Instructions

1. 1

   Season the fish

   Rub the fish steaks with ½ teaspoon of salt and ½ teaspoon of turmeric.

2. 2

   Marinate briefly

   Cover the fish and leave it to marinate for 15 minutes.

3. 3

   Dice the onion

   Cut the onion into very small dice.

4. 4

   Prepare the masala

   Meanwhile, make the masala paste.

5. 5

   Grind the spices

   Grind the dry ingredients to as fine a powder as possible.

6. 6

   Add aromatics

   Roughly chop the ginger and garlic, then put them in a blender with 1 tablespoon of diced onion.

7. 7

   Add the coconut

   Add the grated coconut to the blender.

8. 8

   Blend the paste

   Blend everything into a smooth paste, adding a little warm water at intervals.

9. 9

   Rinse the blender

   Scrape the paste into a bowl. Rinse the blender with water and reserve this water in a separate bowl.

10. 10

    Choose a pan

    Use a pan large enough to hold the fish in a single layer.

11. 11

    Heat the oil

    Heat the pan and add the coconut oil or vegetable oil.

12. 12

    Fry chilli and onion

    When the oil is hot, add the sliced chilli and fry it briefly to release its aroma, then add the diced onion.

13. 13

    Soften the onion

    Cook the onion over a medium heat until translucent.

14. 14

    Cook the masala

    Add the masala paste and fry for 1–2 minutes to cook off its raw smell.

15. 15

    Add masala water

    Pour in the reserved blender-rinse water and stir to combine.

16. 16

    Adjust the sauce

    Gradually add the remaining water until the curry is thick but still pourable.

17. 17

    Season the curry

    Add the kokum or tamarind pulp and the salt. Stir to combine and keep the heat at medium.

18. 18

    Simmer the curry

    Bring the curry to the boil, then lower the heat and simmer for 5–7 minutes.

19. 19

    Add the fish

    Arrange the fish steaks in a single layer. The curry should just cover them; add water if it is too thick.

20. 20

    Cook until tender

    Bring the curry back to the boil, then simmer uncovered for 7–8 minutes, until the fish is tender. Shake the pan once or twice as it cooks, but do not use a spoon to move the fish.

21. 21

    Serve with rice

    Serve hot with rice.

What is Goan fish curry?

Goan fish curry comes from Goa, a coastal region of western India where fish is a natural centrepiece for meals. It is known for combining spices with coconut and a souring ingredient such as kokum or tamarind.

This version builds its sauce from a freshly blended coconut masala, then simmers the fish gently in it. The result is a creamy, tangy curry with fragrant spice rather than a dry, heavily reduced sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 30g protein, 9g carbs, 24g fat.

The fish supplies most of the protein, while the coconut and cooking oil contribute much of the fat; coconut and the small amount of onion provide most of the carbohydrates. Serve a moderate portion of rice alongside it and add vegetables or salad to round out the plate.

Building the masala

Dry spices: grinding the coriander, cumin, mustard, pepper and chillies finely helps them blend evenly into the coconut paste.

Fresh aromatics: ginger, garlic and onion give the masala depth, while coconut softens the sharper spice notes. Add warm water gradually so the paste becomes smooth without turning watery.

Choosing the fish

Firm steaks: cod, pollock, sea bass or coley can all work here; choose pieces thick enough to hold together during simmering. Keep the fish in steaks or similarly substantial pieces rather than cutting it into small chunks.

Quick seasoning: the short turmeric-and-salt marinade seasons the fish before it meets the sauce. It is not intended to replace the longer cooking that makes the curry flavours meld.

Getting the sauce right

Fry the paste: cooking the masala for 1–2 minutes helps take away its raw aroma and starts to bring out the spices. Stir as it fries so the coconut paste does not catch on the bottom of the pan.

Add water gradually: the curry should be thick but pourable before the fish goes in. It should just cover the steaks; add water if needed, as the sauce will continue to simmer around them.

Keeping the fish intact

Single layer: choose a pan that holds all the steaks without stacking them, so they cook evenly in the sauce. Once the fish is in, avoid stirring with a spoon, which can break up tender pieces.

Doneness: simmer uncovered for 7–8 minutes, checking that the fish is tender and opaque through the centre. A gentle shake of the pan is enough to move the sauce around the fish.

Serving the curry

Rice: serve the curry hot over or alongside white rice, which absorbs the coconut and sour-spiced sauce. Allow enough rice to catch the sauce without overwhelming the fish.

On the side: a simple vegetable side or a crisp salad adds contrast to the rich, smooth curry. Keep the accompaniments mild if you want the chilli and kokum flavours to remain prominent.

Recipe notes & tips

• Use a pan wide enough to keep the fish steaks in one layer.
• Grind the dry spices as finely as you can for a smoother masala.
• Add warm water to the blender a little at a time so the paste stays thick.
• Taste the curry after adding the kokum or tamarind and adjust the salt to suit.
• Shake the pan gently rather than stirring once the fish has been added.

Variations

• Use tamarind: swap the kokum for 1 tablespoon of tamarind pulp.
• Choose dried coconut: soak it in 125 ml of coconut milk before blending.
• Adjust the heat: use fewer Kashmiri chillies for a milder curry.
• Try another fish: use firm cod, pollock, sea bass or coley steaks.
• Change the oil: use vegetable oil instead of coconut oil.

Common mistakes to avoid

• Crowding the pan: the fish will not sit evenly in the sauce; use a pan that holds the steaks in one layer.
• Adding all the water at once: the curry can become too thin; add it gradually until the sauce is thick but pourable.
• Undercooking the masala: raw coconut and spice aromas can linger; fry the paste for 1–2 minutes.
• Stirring the fish: tender steaks may break apart; shake the pan gently instead.
• Boiling hard for too long: the fish can become firm and dry; simmer gently for 7–8 minutes.

How to store

Refrigerate leftover curry in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, taking care not to stir the fish roughly; add a splash of water if the sauce has thickened.

Frequently asked questions