Quick Goan Fish Curry Recipe

Name: Quick Goan Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves finely chopped; 2 teaspoons tamarind paste; 1 teaspoon coriander seeds; 1 teaspoon ground cumin; 2 red chillies seeds removed and chopped; 1 3/16 inches ginger piece of, chopped skin on; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric; 2 tablespoons dessicated coconut; 1 can coconut milk; 1 onion medium, finely chopped; 2 tomatoes roughly chopped; 1 teaspoon fish sauce; vegetable oil for cooking; 1 pinch salt; 2/3 pound white fish firm

Servings: persons

2 garlic cloves finely chopped
2 teaspoons tamarind paste
1 teaspoon coriander seeds
1 teaspoon ground cumin
2 red chillies seeds removed and chopped
1 3/16 inches ginger piece of, chopped skin on
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 tablespoons dessicated coconut
1 can coconut milk
1 onion medium, finely chopped
2 tomatoes roughly chopped
1 teaspoon fish sauce
vegetable oil for cooking
1 pinch salt
2/3 pound white fish firm

1
Combine all the curry paste ingredients together. Pour a tablespoon of oil into a frying pan or wok and cook the paste over a medium heat for 4-5 minutes.
2
Transfer the paste to a handheld blender and pour in a quarter of the coconut milk - this makes it more liquid and easier to blend. Whiz to a smooth paste and set aside.
3
Pour a little more oil into your pan and fry the onions until they start to brown. Add the paste, tomato, fish sauce and the rest of the coconut milk. Simmer for 4-5 minutes.
4
Remove any bones from your fish and cut into bite sized pieces. Cook in the sauce for 10 minutes. Carefully stir now and then, but be careful not to break up the fish.
5
Serve with plain boiled rice.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 garlic cloves finely chopped, 2 teaspoons tamarind paste, 1 teaspoon coriander seeds, 1 teaspoon ground cumin, and more.

Yes, Quick Goan Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Goan Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions