goan fish curry

Recipe video above.  This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that&#039;s all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you&#039;ll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you&#039;ve made this with fish, try it with prawns/shrimp - it&#039;s also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Goan Fish Curry

tbsp Kashmiri chilli powder ((Note 1))

coriander

tsp cumin

turmeric

tsp fenugreek powder ((Note 2))

cloves

garlic (, minced)

tbsp fresh ginger (, finely grated)

tamarind puree ((Note 3))

red onion (, chopped)

water ((plus more, as needed))

vegetable oil

tsp black mustard seeds ((Note 4))

onion

tomato paste

canned tomato pulp/polp ((Mutti), OR tomato passata

water

coconut milk (, full fat (Note 6))

salt

tsp sugar

tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))

tomato

coriander/cilantro leaves

green chillies (, optional)

Basmati rice

Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

Curry Paste:

Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!

Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.

Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic &amp; ginger.

Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.

Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it&#039;s bubbling gently.

Simmer 2 minutes, add tomato &amp; green chilli: Simmer for 2 minutes, add tomato and green chilli.

Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).

Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.

Garnish &amp; serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Curry:

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Top 1 goan fish curry recipes from across the web

The most viewed goan fish curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Goan Fish Curry

The most viewed goan fish curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine