Goan Fish Curry

Name: Goan Fish Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2.5 tbsp Kashmiri chilli powder; 1 tbsp coriander; 2 tsp cumin; 1 tsp turmeric; 0.5 tsp fenugreek powder; 0.375 tsp ground cloves; 6 cloves garlic, minced; 1 tbsp fresh ginger, finely grated; 2 tbsp tamarind puree; 0.5 red onion, chopped; 6 tbsp water; 3 tbsp vegetable oil; 0.5 tsp black mustard seeds; 0.5 red onion, cut in half again (like a quartered orange) and thinly sliced; 1 tbsp tomato paste; 0.67 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato; 0.67 cup water; 400 ml coconut milk, full fat; 1.25 tsp salt, cooking/kosher (or 3/4 tsp fine table salt); 1.5 tsp sugar; 0.25 tsp chilli powder (pure chilli, not US Chili Powder which is a mix); 2 long green chillies, cut into half lengthwise and deseeded, optional; 1 tomato, cut into 8 wedges then into 2.5cm / 1" chunks; 600 g firm-fleshed white fish, cut into 3cm / 1.25" cubes; 0.25 cup fresh coriander/cilantro leaves; 1 Finely sliced green chillies, optional; 1 Basmati rice

35m

Serves 4

https://www.recipetineats.com/goan-fish-curry-indian/#jump-watch

Goan Fish Curry

https://www.recipetineats.com/goan-fish-curry-indian/#jump-watch

35m

Serves 4

Directions

1Make the curry paste by blending all paste ingredients in a tall jug until pureed.
2Heat oil in a pot, add mustard seeds and let them sizzle.
3Add sliced red onion and cook until golden.
4Add curry paste and cook for 3 minutes.
5Add tomato paste and tomato pulp, cook for 2 minutes.
6Add water, coconut milk, sugar, salt and chilli powder (if using). Bring to a simmer.
7Simmer for 2 minutes, then add tomato and green chillies.
8Simmer for another 3 minutes.
9Add fish and cook until it flakes.
10Remove from heat, garnish with coriander and chillies (optional). Serve with basmati rice

Ingredients

2.5 tbsp Kashmiri chilli powder
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
0.5 tsp fenugreek powder
0.375 tsp ground cloves
6 cloves garlic, minced
1 tbsp fresh ginger, finely grated
2 tbsp tamarind puree
0.5 red onion, chopped
6 tbsp water
3 tbsp vegetable oil
0.5 tsp black mustard seeds
0.5 red onion, cut in half again (like a quartered orange) and thinly sliced
1 tbsp tomato paste
0.67 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato
0.67 cup water
400 ml coconut milk, full fat
1.25 tsp salt, cooking/kosher (or 3/4 tsp fine table salt)
1.5 tsp sugar
0.25 tsp chilli powder (pure chilli, not US Chili Powder which is a mix)
2 long green chillies, cut into half lengthwise and deseeded, optional
1 tomato, cut into 8 wedges then into 2.5cm / 1" chunks
600 g firm-fleshed white fish, cut into 3cm / 1.25" cubes
0.25 cup fresh coriander/cilantro leaves
1 Finely sliced green chillies, optional
1 Basmati rice

Equipment

large potblender sticktall jug or milkshake container

Tips

Use a blender stick in a tall container to make the curry paste.
To reduce spiciness, leave out the chilli powder or substitute Kashmiri chilli with smoked paprika.
Firm, white fish works best. Avoid oily or delicate fish.
Serve with basmati rice and optional sides like cucumber salad or naan bread

Goan Fish Curry

Goan Fish Curry

Directions

Ingredients

Equipment

Tips

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