Goan Fish Curry with Coconut and Tamarind
This Goan fish curry is rich, tangy, and warmly spiced, with tender white fish simmered in a coconut-tomato sauce. Tamarind adds brightness while Kashmiri chilli gives the curry its signature color and gentle heat.
Servings4 Portions
Prep Time15 Mins
Cook Time20 Mins
Difficulty
Intermediate
Ingredients
4
- firm white fish600 g
- red onion1
- tomato1
- long green chillies2
- garlic cloves6 cloves
- fresh ginger1 tbsp
- canned tomato pulp0.7 cup
- tomato paste1 tbsp
- coconut milk400 ml
- tamarind puree2 tbsp
- water0.9 cup
- vegetable oil3 tbsp
- Kashmiri chilli powder1 tbsp
- ground coriander1 tbsp
- ground cumin2 tsp
- ground turmeric1 tsp
- fenugreek powder0.5 tsp
- ground cloves0.4 tsp
- black mustard seeds0.5 tsp
- salt0.3 tsp
- sugar0.5 tsp
- chilli powder0.3 tsp
- fresh coriander leaves0.3 cup
- finely sliced green chillies
- basmati rice
Step-by-Step Instructions
01
Make the curry paste. Add the Kashmiri chilli powder, ground coriander, ground cumin, turmeric, fenugreek, cloves, garlic, ginger, tamarind puree, chopped red onion, and water to a tall jug or blender cup.
02
Blend until smooth, scraping down the sides as needed. Add a small splash of water only if the paste is too thick for the blender to move.
03
Start the curry base. Heat the vegetable oil in a large pot over medium heat. Add the black mustard seeds and cook for about 30 seconds, until they begin to sizzle and pop.
04
Add the sliced red onion and cook for about 3 minutes, stirring often, until softened and lightly golden at the edges.
05
