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A vibrant and tangy fish curry from the coastal state of Goa. Tender fish simmered in a fragrant coconut-based gravy with a special blend of spices and a hint of tamarind. A perfect companion to steamed rice.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
Cook the Curry Base
A vibrant and tangy fish curry from the coastal state of Goa. Tender fish simmered in a fragrant coconut-based gravy with a special blend of spices and a hint of tamarind. A perfect companion to steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 331.46 calories per serving with 27.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry and Cook the Fish
Garnish and Serve
This curry works beautifully with other firm fish like pomfret, mackerel, sea bass, or even prawns.
You can add vegetables like drumsticks or raw mango pieces to the curry. Add them along with the water and let them cook before adding the fish.
For a richer, creamier gravy, you can use thin coconut milk instead of water to simmer the masala, and finish with a splash of thick coconut milk at the end (do not boil after adding thick milk).
For a truly authentic Goan touch, add 3-4 lightly crushed tirphal (Teppal) along with the kokum. It imparts a unique, pungent aroma.
The fish in this curry is a prime source of omega-3 fatty acids, which are crucial for brain health and have been shown to reduce inflammation and lower the risk of heart disease.
This recipe is packed with spices like turmeric (containing curcumin), ginger, and garlic, all of which are renowned for their potent natural anti-inflammatory and antioxidant effects.
The blend of spices, including black peppercorns and red chilies, can help give your metabolism a slight boost. Piperine in black pepper also enhances the absorption of curcumin from turmeric.
Fish provides high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Yes, it can be very healthy. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices like turmeric and ginger have anti-inflammatory benefits. However, it contains coconut, which is high in saturated fat, so portion control is recommended for a balanced diet.
A typical serving of this Goan Fish Curry (approximately 1 cup or 285g) contains an estimated 300-350 calories. The exact number can vary based on the type of fish and the amount of coconut and oil used.
Traditionally, Goans use local fish like Kingfish (Visvon), Pomfret, or Mackerel. However, any firm, white-fleshed fish such as sea bass, cod, tilapia, or halibut works wonderfully as they hold their shape well in the curry.
The signature vibrant red color comes almost exclusively from using good quality, brightly colored Kashmiri red chilies. If your curry is brownish, it might be due to using other types of chilies or over-roasting the masala paste.
Yes, you can. In fact, the curry often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, avoiding a rolling boil to keep the fish tender.
The classic and best pairing is with simple steamed white rice, which soaks up the delicious gravy. It also goes well with Goan bread (pao) or neer dosas.
This recipe goes great with these complete meals
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