Everyday Kitchen

Indian · Dinner

Goan fish curry

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Blend coconut, chili and tamarind into a Goan-style sauce. Gently simmer fish in the finished sauce rather than frying it first.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of goan fish curry
Representative photograph of goan fish curry. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Paste

Base

Fish

Equipment

Blender; wide pan with lid; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Blend · About 5 min

  1. Blend 60 g grated coconut, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp turmeric, 15 g tamarind paste, 10 g garlic, 120 ml water for blending until smooth.

Cook the base · About 10 min

  1. Heat 25 ml neutral oil. Cook 150 g onion, chopped for 6 minutes. Add 200 g tomatoes, chopped; cook for 4 minutes.

Cook the sauce · About 8 min

  1. Add the paste, 250 ml coconut milk and ¾ tsp salt; simmer gently for 8 minutes.

    Check: The raw garlic smell fades; add a little water if the sauce is very thick.

Poach · About 10 min

  1. Add 600 g firm white fish, cut into large pieces. Cover and simmer over low heat for 8–10 minutes.

    Check: The fish reaches 63°C / 145°F and flakes easily.

Tips

  • Blend the coconut well to avoid a coarse sauce.
  • Taste the sauce before adding fish; tamarind varies in strength.

Substitutions

  • Use soaked unsweetened desiccated coconut instead of fresh coconut.
  • Use prawns and shorten the final simmer until opaque and firm.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Blend the paste and chill it one day ahead.
  • Cook the sauce ahead; add fish fresh at serving time.

FAQ

Can I use salmon?

Yes. Its richer flavour changes the curry; keep the same temperature check.

Is coconut milk required?

It softens the sauce in this draft. Replacing it with water gives a sharper curry.

Can I stir the fish?

Use a gentle folding motion or swirl the pan to keep pieces intact.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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