Photograph of the finished Goan fish curry

India · Cà ri cá Goa

Goan fish curry

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish fillet Fish fillet 1.6 lb
  • Photograph of Shredded coconut Shredded coconut 4.2 oz
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Sour tamarind Sour tamarind 2.1 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.3 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Onion Onion 2
  • Photograph of Chilli Chilli 2
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind grated coconut with dried chili peppers, coriander seeds, turmeric powder, garlic, ginger, and a little water to make a smooth sauce.
  2. 2 Marinate the fish fillets with salt and turmeric powder for 15 minutes.
  3. 3 Sauté the onions in oil for 5 minutes, then add the coconut sauce and cook for 8 minutes.
  4. 4 Add tamarind juice and halved fresh chilies, season with salt, and simmer for 3 minutes.
  5. 5 Add the fish and cook over low heat for 8 minutes, gently shaking the pan instead of stirring to prevent the fish from breaking apart.

With an appliance

  • Oven 47 min

    Replace step 5: Cover the fish curry pot and place it on the middle rack of the oven at 170 degrees for 9 minutes; about 1 minute longer than on the stovetop, but the fillets will cook evenly, hold their shape, and you won't need to shake the pan. The enclosed heat will also thin the coconut sauce slightly.

Start cooking