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- Dish type
- Main course
- Curry paste
A simple but flavourful fish curry is your answer to curry night in a flash. This authentic fish curry from Goa includes a homemade coconut-based curry paste.
12 people made this
- 200g firm white fish fillets, such as pomfret, sea bass, monkfish or tilapia
- salt to taste
- 1/2 fresh coconut, grated
- 5 dried red chillies (Kashmiri, if possible)
- 1 1/2 tablespoons coriander seeds
- 4 black peppercorns
- 4 cloves garlic
- 1/2 teaspoon turmeric
- water, as needed
- 2 pieces kokum or 2 teaspoons tamarind paste
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Clean and cut the fish into chunks. Salt generously.
- In a food processor, combine the coconut, red chillies, coriander, peppercorns and garlic. Process to a fine paste.
- Place the paste in a saucepan or frying pan, along with the turmeric and about 125ml of water. Bring to the boil, then add the fish and cook gently till the fish is cooked throughout, about 8 minutes. Add additional hot water to adjust consistency, if needed.
- During the final few minutes, add the kokum or the tamarind paste, stirring in gently. Serve over hot white rice.
Kokum is made from dried mangosteen peels and used in some Indian regional cuisines to add a sour flavour. Tamarind works just as well, and may be easier to find.
For a creamier, richer curry, you can use coconut milk instead of water. Add enough till your desired consistency is reached.
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Goan Fish Curry
Goan Fish Curry recipe is the most popular curry in Goa and rest parts of India. It’s an everyday staple with rice. Goan’s loves their rice and fish curry or Xitt Codi as it is called in Konkani the local language. Goa is located on the coastal belt in India and fish is an integral part of Goan food diet. It’s the least complicated curry I know and is made by simply combining the ingredients and simmering it for 30 to 45 minutes to perfection. It’s also versatile you can use fish, meat, shrimps and vegetables. I have cooked it in all ways, and it taste delicious.
This post gives you the bare bones idea of making the famous Goan curry. One of my guilty pleasures is the next morning for breakfast to take some curry in a pan and simmer till it thicken and eat it with freshly baked french loaf the aroma will have you drooling for more.
Ingredients for Goan Fish Curry Recipe
- 1 can of coconut milk (works best with thick not lite)
- 1/2 cup frozen shredded coconut
- 5 garlic clove chopped fine
- 1 tamarind ball (Nickel size)
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1 tbsp kashmiri chilli powder
- 2 tbsp paprika
- 1 small onion chopped fine
- 2 lbs of fish or chicken
- 2 cup water
- 10 curry leaves (optional)
- Salt to taste
- Apply salt to fish or chicken and keep aside.
- Grind together 1/2 can of coconut milk, shredded coconut, garlic, spices all together for 1-2 minutes.
- Pour the content into a pot add the chopped onions and the remaining coconut milk and water.
- Boil on medium low heat uncovered for 45 minutes.
- When using fish, add it now along with curry leaves and cook for another 10 minutes.
- Add cut 2 lbs chicken in the beginning and salt to taste. Boil for 45 – 55 minutes on medium heat uncovered. Serve with White Rice.
- If you are a vegetarian no worries, I used Brussels sprouts and it was yummylicious. Add it just as the fish for 10 minutes. Okra, whole peeled raw mango, pumpkin, butternut squash works great.
- If you don’t like tamarind you can skip but it makes a huge difference in the taste if added.
This deep orangish red coconut curry from Goa will make a lasting impression. No matter where you go this Goan fish curry recipe is always part of my and countless Goan’s who live away from home, part of their heritage and gets passed down from generations to generations.
Goan Fish Curry
Bringing back memories of my time in Cavelossim, Goa, for my Dad’s 60th, we sampled this coconut and coriander-based Goan fish curry on our travels. With our hotel located on the beach front we indulged in several fine-dining seafood dishes – all wonderful and so different in taste, but this one stood out due to it’s creamy green appearance, subtle yet moorish flavours. It’s been one of my favourites ever since!
This curry has very few spices and is delicately flavoured. Made with a paste, it really brings out the flavours of the key ingredients and is an essential process in creating this dish. The appearance of the sauce will depend on how fine you grind the paste. I left my slightly coarse, hence the milky, grainy, onion and coriander look. I’ve used Tilapia fish, but any white fish is fine too. I found this a straight-forward dish and cooked it within 30 mins. Served with rice, yet naan is essential in my opinion needed to mop up the sauce!
Goan Fish Curry Recipe
A fragrant and lightly spiced curry with a creamy coriander sauce. If you prefer more heat to your curry, add more green chillies into your paste.
If you love this Goan recipe try these alternatives:
Season the fish with the salt in a large bowl.
Temper the curry leaves in the oil and then brown the onions.
Blend the curry paste ingredients.
Add the chopped tomatoes and curry paste.
Stir in a little water to make a gravy, add the sliced chillies and let it all simmer for about three minutes.
Add the fish and submerge it into the gravy. Simmer until cooked through but be careful not to overcook!
- 3 cloves garlic, roughly chopped
- 3cm ginger, roughly chopped
- 1 green chilli, roughly chopped – remove the seeds if you don’t like it hot
- 2 tomatoes, roughly chopped
- 1 tbsp coconut oil
- 1 red onion, diced
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 x 400ml tin of full-fat coconut milk
- 500g haddock fillet, skinned and cut into large chunks
- juice of 1 lime
- ½ bunch of coriander, leaves only, roughly chopped
How to make Goan fish curry
I've adapted a few recipes to give something that was fairly authentic without being overly complex. While it might look like there are a lot of ingredients, this Goan fish curry is really easy to make.
The long list is mainly for the spice mix, or masala, which gives it so much depth of flavor. The steps to make it are:
- You make the masala first, by toasting the whole spices, crushing them along with the garlic and ginger then mix in the rest.
- Soften the onion a little then add the masala and mix.
- Next, add some tomato and fresh chili, then the coconut milk and tamarind.
- Finally add the fish to cook in the flavorful sauce in only a few minutes.
2 tbsp sunflower oil
1 large onion, sliced
100g Shemin’s Goan Indian Curry Paste
4 fresh ripe tomatoes chopped or 300g tinned chopped tomatoes
2 chillies slit lengthways (optional)
400ml can coconut milk
1/2 tsp salt (optional)
900g thick firm fish such as cod, haddock or monkfish – skinned
1. Heat the oil in a large non-stick frying pan over a medium heat. Add the sliced onions and fry for 5 minutes, stirring regularly.
2. Mix Shemin’s Goan Indian Curry Paste with enough water so that it is the texture of cream, add to onions and fry on a gentle heat stirring constantly. If the sauce gets too dry add a little more water.
3. Add the chopped tomatoes, chilli and a splash of water. Bring to simmer and cook for 5-6 minutes until the tomatoes have softened, stirring regularly.
4. Pour in the coconut milk and salt into the pan. Bring to a gentle simmer.While the sauce is simmering cut the fish into chunks about 3cm – enough for 1 mouthful. If using monkfish, remove the membrane before cutting into chunks.
5. Stir the fish into the curry sauce and simmer for 3-5 minutes, until just cooked. Give the pan a little shake now and again. If stirring be careful not to break up the fish. Adjust the seasoning.
You need to make a masala paste. Here is what you will need. If you do not have Teppal, just omit it.
Grind all the ingredients for the masala paste, add water to adjust the consistency. Grind to a very smooth paste. keep aside
Clean and wash fish, marinate the fish with 1 tbsp salt. keep aside for 10 minutes.
Heat vegetable oil in a pan and add sliced onions. Saute onions until soft.
Add ground masala paste and tephal, 1 tsp salt, stir well.
let the curry add simmer for 10 minutes on a medium flame, stir and bring the curry to a boil.
Add salted fish. Cover the pan and let it simmer on a very low flame. Let the fish cook on a low flame.
The fish curry is ready after fish cook. Check for seasoning. Add more salt if necessary,
add coriander leaves (optional).
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Amount Per Serving Calories 265 % Daily Value * Total Fat 10.5g 17 % Saturated Fat 6.5g 33 % Cholesterol 60mg 20 % Sodium 3593mg 150 % Potassium 390mg 12 % Total Carbohydrate 17.5g 6 % Dietary Fiber 6.3g 26 % Sugars 8.1g Protein 26.8g 54 % Calcium 4 % Iron 25 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Goan Fish Curry Recipe
Masala Spice Mix:
Goan Fish Curry Ingredients:
2 medium sized (ripe) tomatoes, cut into wedges
1 tbsp Pimenton dulche (or paprika)
Goan Fish Curry Method:
Toast all the whole spices then add to grinder with 1 small onion cut into chunk, 4 cloves garlic, 2 inches peeled ginger, 3 tbsp water and blitz to a paste.
Add a splash of oil to a frying pan along with 1 small diced onion and tip in the masala paste along with the salt and fry this on a low heat for about 15-20 minutes until it turns a dark brown then add the turmeric, pimenton, tomatoes, most of the fresh coriander chopped and the last onion finely sliced.
Stir this around to combine everything then pour in the coconut milk, palm sugar , salt, ground almonds and vinegar.
Incorporate everything together and then taste adding more vinegar or sugar to get the balance of flavours right, it should be slightly tangy/sharp from the vinegar but rounded with the sugar to balance it.
Place fish pieces and prawns into sauce pushing them down a little so they are almost fully submerged, but not quite. Cover with a lid and leave to simmer on a low heat for about 5 minutes then remove the lid and continue simmering for another five minutes to reduce the sauce slightly and the fish are cooked through.
Remove from the heat, squeeze over the lime and taste again adding more salt, lime, vinegar or sugar to your preference.
Finish with fresh coriander (and I sometimes give it a little drizzle of olive oil over the top – I can’t help myself)
Goan Fish Curry
This is an absolutely delicious dish that looks and tastes really special. It is easy and quick enough to make for a week night supper but would definitely impress dinner party guests!
We are very proud that our Goan blend, used with this very recipe, won us a award at the Scotland Food and Drink Excellence Awards.
Monkfish works really well in this recipe but any white fish will work too!
A splash of olive oil
2 onions, finely chopped
3 cloves of garlic, crushed or chopped
4 cm of ginger, grated or finely chopped
6 teaspoons Goan Spice Pot
500-600 grams white fish (river cobbler is inexpensive but has a lovely texture), cut into chunks
1 pack / about 12 of raw king prawns (optional)
1 400g tin of chopped tomatoes
Half a 400ml tin of coconut milk
5 tablespoons of vegetable stock
A handful of coriander, chopped to garnish
Half a lime
An extra bit of fresh chilli pepper if you like your curry hot!
Rice to serve