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Goan · Indian

Goan fish curry

Non-vegetarian

नुस्त्याचें हुमण · nustea hooman

Firm fish simmered in a bright orange sauce of ground coconut, dried red chillies, coriander and tamarind. Goa's everyday curry, eaten with rice.

Goan fish curry is a Goan curry from India, ready in about 40 minutes and made with white fish fillet, desiccated coconut and tamarind paste. It serves 4 and is rated easy to cook.

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Traditional Indian fish curry served with steamed rice, fresh coconut, and vibrant spices.
Photo: Gansham Ramchandani / Pexels · Pexels License
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy
Calories
339

Ingredients

4 servings

To season the fish

For the masala

For the curry

Equipment

Method

  1. Step 1

    Rub the fish with salt and turmeric (opens in a new tab) and set aside.

    • 2 min

    Food safety: Keep fish chilled until needed.

  2. Step 2

    Soak the dried chillies in hot water for 10 minutes, then blend with the coconut, coriander, cumin (opens in a new tab), pepper (opens in a new tab), garlic (opens in a new tab), ginger, turmeric (opens in a new tab) and half the water to a very smooth paste.

  3. Step 3

    Heat the coconut oil (opens in a new tab), fry the onion (opens in a new tab) until soft, add tomato (opens in a new tab) and green chillies, then the masala paste. Cook 3–4 minutes, then add the rest of the water, tamarind and salt and simmer 8 minutes.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Slide in the fish and simmer gently, without stirring (just swirl the pan), until it flakes, 5–6 minutes.

    • 6 min
    • medium-low heat

    Food safety: Fish is done when opaque throughout and flakes easily.

About this dish

Origin
Goa, India · Well documentedMore food from India
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Simmered, Blended
Taste
tangy, spicy (chilli heat), creamy, aromatic / warmly spiced
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Carb-conscious · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · One-pot
Cook more with
White fish fillet · Desiccated coconut · Tamarind paste · Turmeric · Dried whole chillies · Ground coriander
Techniques
Simmering · Wet grinding · Emulsification

Allergens

  • Contains, can be adapted: Fishfrom white fish fillet

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

339 kcal per serving

Estimated

1 serving ≈ 331 g · recipe makes 4

Where the energy comes from

  • Protein 27%
  • Carbohydrate 19%
  • Fat 54%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy339 kcal102 kcal
Protein23.5 g7.1 g
Carbohydrate16.4 g5 g
Net carbohydrate10.4 g3.2 g
Sugars5.4 g1.6 g
Added sugars0 g0 g
Fibre6 g1.8 g
Fat21 g6.4 g
Saturated fat17.3 g5.2 g
Trans fat——
Cholesterol68 mg20 mg
Sodium866 mg262 mg
Salt equivalent2.2 g0.7 g
Vitamins & minerals per serving
Potassium
758 mg
Calcium
69 mg
Iron
2.5 mg
Magnesium
71 mg
Vitamin A (RAE)
67 µg
Vitamin C
16 mg
Vitamin D
0.6 µg
Vitamin B12
2.3 µg
Folate (DFE)
31 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Like most Goan curries it tastes better after a few hours as the tamarind mellows.

Common mistakes

  • Stirring after the fish goes in — it breaks up. Swirl the pan instead.

Serve with

  • Serve with boiled rice and a fried fish or a simple vegetable side.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Reheat gently just until hot so the fish doesn't break up.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • White fish fillet, firm fillets or steaks (kingfish, pomfret, mackerel), cut into pieces500 g
  • Tomato, chopped1 piece · 120 g
Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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