Goan Fish Curry

35 mins
Serves 4
https://www.recipetineats.com/goan-fish-curry-indian/#jump-watch

Directions

  1. 1Make the curry paste by blending all paste ingredients in a tall jug until pureed.
  2. 2Make the curry paste by blending all paste ingredients in a tall jug until pureed.
  3. 3Make the curry paste by blending all paste ingredients in a tall jug until pureed.
  4. 4Heat oil in a pot, add mustard seeds and let them sizzle.
  5. 5Heat oil in a pot, add mustard seeds and let them sizzle.
  6. 6Heat oil in a pot, add mustard seeds and let them sizzle.
  7. 7Add sliced red onion and cook until golden.
  8. 8Add sliced red onion and cook until golden.
  9. 9Add sliced red onion and cook until golden.
  10. 10Add curry paste and cook for 3 minutes.
  11. 11Add curry paste and cook for 3 minutes.
  12. 12Add curry paste and cook for 3 minutes.
  13. 13Add tomato paste and tomato pulp, cook for 2 minutes.
  14. 14Add tomato paste and tomato pulp, cook for 2 minutes.
  15. 15Add tomato paste and tomato pulp, cook for 2 minutes.
  16. 16Add water, coconut milk, sugar, salt and chilli powder (if using). Bring to a simmer.
  17. 17Add water, coconut milk, sugar, salt and chilli powder (if using). Bring to a simmer.
  18. 18Add water, coconut milk, sugar, salt and chilli powder (if using). Bring to a simmer.
  19. 19Simmer for 2 minutes, then add tomato and green chillies.
  20. 20Simmer for 2 minutes, then add tomato and green chillies.
  21. 21Simmer for 2 minutes, then add tomato and green chillies.
  22. 22Simmer for another 3 minutes.
  23. 23Simmer for another 3 minutes.
  24. 24Simmer for another 3 minutes.
  25. 25Add fish and cook until it flakes.
  26. 26Add fish and cook until it flakes.
  27. 27Add fish and cook until it flakes.
  28. 28Remove from heat, garnish with coriander and chillies (optional). Serve with basmati rice
  29. 29Remove from heat, garnish with coriander and chillies (optional). Serve with basmati rice
  30. 30Remove from heat, garnish with coriander and chillies (optional). Serve with basmati rice

Ingredients

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