Goan fish curry

Goan curries are traditionally hot, sour and coconut rich. Our Goan fish curry, with a big hit of tamarind, ticks all the right boxes.

  • 30 mins cooking
  • Serves 6
  • Print
<i>World Table</i> cookbook, ACP Books


Goan fish curry
  • 1/2 cup (35g) shredded coconut, toasted
  • 2 clove garlic, chopped
  • 3 fresh small red chillies, chopped
  • 2 teaspoon each coriander seeds and cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon tamarind concentrate
  • 2 centimetre (10g) piece fresh ginger, grated
  • 2 (300g) medium brown onions, chopped coarsely
  • 1/2 cup (125ml) cold water
  • 2 tablespoon vegetable oil
  • 2 2 medium tomatoes (300g), chopped coarsely
  • 8 curry leaves
  • 1/2 cup cup (125ml) chicken stock
  • 2/3 cup (85g) coconut milk powder
  • 2/3 cup (160ml) boiling water
  • 1 kilogram (2 pounds) boneless white fish fillets, chopped
  • fresh coriander, to serve


Goan fish curry
  • 1
    Blend or process coconut, garlic, chilli, seeds, turmeric, tamarind, ginger and half the onion with the cold water until pureed.
  • 2
    Heat oil in large saucepan; cook remaining onion, stirring, until browned lightly. Add coconut mixture to pan; cook, stirring, until fragrant.
  • 3
    Add tomato, leaves, stock and blended coconut milk powder and boiling water; simmer, uncovered, about 10 minutes or until sauce is thickened.
  • 4
    Add fish, simmer, covered, about 10 minutes or until fish is cooked through. Top with coriander.

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