Goan Fish Curry

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    375

This aromatic and spicy fish curry is typical to the western state of Goa. Once a Portuguese colony. This coastal state’s famous cuisine is a blend of Indian and Portuguese flavours. Sitting between Maharashtra and Karnataka, Goan dishes include spices and ingrdients popular in the north like Kashmiri chili, and the south like mustard seeds and the south like mustard seeds and coconut milk.

This fish stew is all about layering aromatics in each stage. With the bright colour and rich flavours it’s hard not to fall in love with this dish.

Kitchen Tools

  • 2 Medium Sauce Pots
  • Small Pot or Pan
  • Oil/Ghee
  • Salt

Ingredients

  • ¾ cup rice
  • 8 oz firm white fish
  • ½ cup finely chopped onion
  • 1 tablespoons ginger garlic paste
  • 1 green chili, split
  • 4 cloves
  • 1 star anise
  • 1 pouch tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon Kashmiri chili powder
  • 1 cup coconut milk
  • 1 tablespoon tamarind paste
  • ½ teaspoon mustard seeds
  • 4-5 curry leaves

Instructions

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1.

Cut the fish into 2-inch pieces and set aside. In a medium pot over medium heat add 1 teaspoon of cooking oil or ghee. Add the star anise and cloves, heat for 1 miunute until spices become fragrant, then add the onions, green chili, ginger garlic paste and 1 teaspoon salt. Cook for 4 to 5 minutes until browned.

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2.

Add the coriander, cumin, garam masala, turmeric and chili powders (to your spice level) and stir for a minute to incorporate all the spices. Add half of the tomato paste, ¼ cup water, and salt to taste. Cook for 2 more minutes.

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3.

Stir in the tamarind paste, and the coconut milk and reduce heat to medium-low. Allow the curry to cook for 10 minutes, stirring every few minutes, until slightly thickened. Start making the rice as per instructions.

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4.

Slowly add in the pieces of fish. Allow they curry to come back to a simmer and cook the fish in the sauce for another 5 minutes or until fish is fully cooked through. Remove from heat and set aside.

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5.

Place a small pot or pan on medium heat and add 2 teaspoons of oil or ghee. Add the mustard seeds and cook until the seeds begin to turn gray and sputter immediately remove from heat and add in the curry leaves. Keep a cover handy, the oil may sputter!

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6.

Once the sputtering is over, pour the oil, mustard seeds and curry leaves over the cooked curry. Give a quick stir to incorporate. Serve the curry with hot rice and enjoy.

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