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A vibrant and tangy curry from the coastal paradise of Goa. Tender kingfish steaks are simmered in a rich, spicy coconut gravy, perfectly balanced with tamarind. A true taste of the Konkan coast.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
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A vibrant and tangy curry from the coastal paradise of Goa. Tender kingfish steaks are simmered in a rich, spicy coconut gravy, perfectly balanced with tamarind. A true taste of the Konkan coast.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 432.6 calories per serving with 33.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Cook the Fish
Garnish and Serve
Replace kingfish with firm tofu, paneer, or vegetables like mushrooms and bell peppers. Adjust the final simmering time accordingly.
This curry base is versatile and works wonderfully with other firm-fleshed fish like pomfret, mackerel, or even prawns. Adjust cooking time for prawns as they cook much faster.
For a richer, creamier curry, use 1 cup of thick coconut milk and 1 cup of water for the gravy instead of 2 cups of plain water.
Kingfish is packed with omega-3s, which are essential for brain function, reducing inflammation, and promoting heart health by lowering blood pressure and triglycerides.
The curry contains potent anti-inflammatory ingredients like turmeric (curcumin), ginger, and garlic, which can help combat chronic inflammation in the body.
Spices like cloves, peppercorns, and chilies, along with garlic and ginger, are known for their immune-boosting and antimicrobial properties, helping to fend off infections.
Fish provides high-quality, easily digestible protein, which is crucial for muscle repair, growth, and maintaining overall body function.
A typical serving of Goan Kingfish Curry (around 325g) contains approximately 450-550 calories, primarily from the fish and coconut.
Yes, it's a nutritious dish. Kingfish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. Spices like turmeric, ginger, and garlic provide anti-inflammatory benefits. The use of fresh, whole ingredients makes it a wholesome meal.
While traditional Goan curry is made by grinding fresh coconut for the best flavor, you can use canned coconut milk as a shortcut. Sauté powdered spices with the onion, then add 1.5 cups of thick coconut milk and 1 cup of water. The texture will be slightly different but still delicious.
Goan Kingfish Curry is traditionally served with hot steamed rice, which is perfect for soaking up the flavorful gravy. It also pairs wonderfully with Goan Pao (local bread) or Neer Dosa.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors often improve overnight. Reheat gently on the stovetop over low heat, avoiding a rolling boil, to prevent the fish from breaking apart.