Main CourseDinner

Goan Fish Curry

Name: Goan Fish Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian, goan
Ingredients: 600 g firm white fish fillet cut into 2-inch pieces; 2 tbsp coconut oil; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 1 tbsp ginger grated; 1 pcs green chili slit lengthwise; 1 tsp turmeric powder; 1.5 tbsp coriander powder; 1 tsp cumin powder; 1 tsp red chili powder; 3 pcs kokum (optional); 400 ml coconut milk full-fat; 0.5 cup water; 1 tsp salt or to taste; 2 tbsp fresh cilantro chopped, for garnish

This vibrant Goan fish curry features firm white fish simmered in a rich, tangy coconut-based gravy. A blend of aromatic spices and a touch of kokum creates a truly authentic flavor profile. Serve with steamed rice for a comforting and flavorful meal.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 459 kcal

Gluten-free

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gfirm white fish fillet, cut into 2-inch pieces
2 tbspcoconut oil
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
1 tbspginger, grated
1 pcsgreen chili, slit lengthwise
1 tspturmeric powder
1.5 tbspcoriander powder
1 tspcumin powder
1 tspred chili powder
3 pcskokum(optional)
400 mlcoconut milk, full-fat
0.5 cupwater
1 tspsalt, or to taste

garnish

2 tbspfresh cilantro, chopped, for garnish

Equipment

grater · large pot · cutting board · knife

The method

Step by step

1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
3
Stir in the garlic, ginger, and green chili, cooking for another 2 minutes until fragrant.
About 2 min
4
Add the turmeric powder, coriander powder, cumin powder, and red chili powder to the pot.
5
Cook the spices for 1 minute, stirring constantly, to toast them lightly.
About 1 min
Cook’s note: Ensure the spices don't burn; reduce heat if necessary.
6
Pour in the coconut milk and water, then add the kokum (if using) and salt.
7
Bring the curry to a gentle simmer, then reduce the heat to low and cook for 10 minutes, allowing the flavors to meld.
About 10 min
8
Gently add the fish pieces to the simmering curry, ensuring they are submerged.
Cook’s note: Avoid over-stirring to prevent the fish from breaking apart.
9
Cover the pot and cook for 8-10 minutes, or until the fish is opaque and cooked through.
About 10 min
Cook’s note: Cooking time may vary depending on the thickness of your fish.
10
Taste and adjust seasoning if needed, then remove from heat.
11
Garnish with fresh cilantro before serving.

Per serving

Nutrition

61%Score

Calories: 458.6kcal
Protein: 30.9g
Carbs: 15.2g
Fat: 36.9g
Fibre: 6.1g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Goan fish curry in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if needed to adjust consistency.