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A fiery and tangy fish curry from the coastal paradise of Goa. Tender mackerel simmers in a vibrant coconut-based gravy, perfectly balanced with tamarind and kokum. Best enjoyed with a plate of hot steamed rice.
Marinate Fish & Prepare Masala Base
Grind the Coconut Masala
Cook the Curry Base
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A fiery and tangy fish curry from the coastal paradise of Goa. Tender mackerel simmers in a vibrant coconut-based gravy, perfectly balanced with tamarind and kokum. Best enjoyed with a plate of hot steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 1134.84 calories per serving with 51.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gravy
Cook the Fish
Garnish and Rest
This curry base works wonderfully with other fish like pomfret, kingfish (surmai), or even sardines. You can also use prawns.
Add drumsticks (moringa) or sliced raw mango along with the water in Step 4 for extra flavor and texture.
For a richer, creamier curry, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat. Do not boil after adding it.
Mackerel is an oily fish packed with Omega-3s, which are essential for reducing inflammation, supporting cardiovascular health, and promoting brain function.
Spices like turmeric (containing curcumin), garlic, and chilies possess potent anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
The combination of garlic, coriander, and chilies provides a good dose of vitamins like Vitamin C and A, which are crucial for a strong immune system.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
Yes, it is quite healthy. Mackerel is a fantastic source of Omega-3 fatty acids, which are great for heart and brain health. The spices like turmeric have anti-inflammatory properties. While it contains coconut, it provides healthy fats. Enjoying it as part of a balanced diet is beneficial.
A single serving of this Goan Mackerel Curry contains approximately 400-450 calories, primarily from the fish and coconut. This is an estimate and can vary based on the exact size of the fish and amount of oil used.
Kokum provides a unique tangy flavor. If you can't find it, the best substitute is to increase the tamarind slightly. Alternatively, you can add a squeeze of lime juice at the end of cooking, but the flavor profile will be different.
Yes, you can use frozen mackerel. Ensure it is thawed completely in the refrigerator before you begin marinating. Pat it dry with paper towels to remove excess moisture.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop until just warmed through.
Bitterness in the curry can result from over-roasting the spices or burning the masala paste while sautéing in Step 3. Cook the masala on medium-low heat and stir frequently to prevent it from catching at the bottom of the pan.