Geonaut's Cookbook

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Goan Fish Curry

Mains | | 🇮🇳
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A bright, tangy coconut curry from the coast of Goa. The combination of tamarind, Kashmiri chillies, and coconut milk gives it a distinctive red colour and a flavour that is sour, fragrant, and deeply savoury — quite different from North Indian curries.

Method

  1. Dry-toast the Kashmiri chillies, cumin, and coriander seeds briefly in a dry pan, then grind to a powder.
  2. Blend the garlic, ginger, and ground spices with a splash of water to make a paste.
  3. Heat oil in a wide pan. Fry the mustard seeds until they pop, then add the curry leaves.
  4. Add the sliced onion and cook until soft and golden, around 10 minutes.
  5. Add the spice paste and turmeric and fry for 2 minutes until fragrant.
  6. Pour in the coconut milk and tamarind paste. Stir well and simmer for 5 minutes.
  7. Add the fish, season with salt, and cook gently for 8–10 minutes until just cooked through.
  8. Taste for seasoning — it should be tangy, rich, and a little hot. Serve with rice.

Ingredients

  • 600g firm white fish (cod, haddock, or monkfish), cut into chunks
  • 400ml coconut milk
  • 1 tbsp tamarind paste
  • 1 onion, finely sliced
  • 4 garlic cloves
  • 1 inch fresh ginger
  • 4–6 dried Kashmiri chillies (or 2 tsp Kashmiri chilli powder)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp turmeric
  • 1 tsp black mustard seeds
  • 10–12 curry leaves
  • Salt
  • Oil

Hints & Tips

  • Kashmiri chillies give colour and mild heat without overwhelming the dish — don’t substitute regular dried chillies.
  • Monkfish holds together best in a curry, but cod works well and is easier to find.
  • A little jaggery or brown sugar can balance the tamarind if the sauce is too sharp.