Goan Fish Curry

Firm white fish simmered in a tangy coconut curry with tomato, tamarind, chiles and spices, as it is made on India's west coast. Serves 4.

Naturally gluten-freeDairy-freeLow-carbHigh-proteinPaleoNo added sugarFreezer-friendly

Contains: fish, soy. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Goan fish curry with white fish in red coconut sauce and rice

Along the Goan coast, fish curry is everyday food: a coconut milk sauce soured with tamarind and colored red with chiles.

Cod, halibut or haddock all work; add the fish at the end so it stays in tender flakes.

Instructions

  1. Cook the aromatics. Heat the oil in a wide pan over medium heat and cook the onion 6 to 8 minutes until golden. Add the garlic, ginger and chile for 1 minute.
  2. Add the spices. Stir in the coriander, cumin, paprika, turmeric and cayenne for 30 seconds, then the tomatoes, and cook 5 minutes until soft.
  3. Simmer the sauce. Add the coconut milk, tamarind and salt and simmer 5 minutes.
  4. Cook the fish. Slide in the fish, spoon sauce over it, cover and simmer gently 6 to 8 minutes, until it flakes and reaches 145°F. Shake the pan instead of stirring so the fish stays whole.
  5. Serve. Sprinkle with cilantro and serve with rice.

Nutrition per serving (estimated)

470Calories
16 gCarbohydrates
5 gFiber
12 gNet carbs
34 gProtein
31 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeLow-carbHigh-proteinPaleoNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • No tamarind? Use 1 tablespoon lime juice plus 1 teaspoon brown sugar.
  • Shrimp work too; simmer them 3 to 4 minutes.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead

The sauce keeps 4 days in the refrigerator or 3 months in the freezer; add fresh fish when reheating. Leftover curry with the fish keeps 2 days; reheat gently so the fish does not break up.

Questions about this recipe

What fish is best for curry?
A firm white fish such as cod, halibut, haddock or kingfish.
Is Goan fish curry spicy?
Moderately; adjust the cayenne and leave out the green chile for a mild curry.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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