Description
This Goan Fish Curry recipe brings the flavors of India to your kitchen with a rich and fragrant coconut milk-based curry sauce that perfectly complements tender chunks of white fish. Serve it over steamed rice for a satisfying meal.
Ingredients
Units
Scale
Fish Curry:
- 1 lb firm white fish fillets (such as cod, halibut, or tilapia, cut into chunks)
- 2 tablespoons oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons Goan or Indian-style curry paste
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 cup coconut milk
- 1/2 cup water
- 1 tablespoon tamarind paste
- Salt to taste
- Chopped fresh cilantro (for garnish)
- Steamed rice (for serving)
Instructions
- Heat oil: Heat oil in a large skillet or saucepan over medium heat.
- Sauté onion: Add chopped onion and sauté until soft and translucent.
- Add aromatics: Stir in garlic and ginger.
- Add spices: Add curry paste, coriander, turmeric, and paprika; cook to release aromas.
- Add liquids: Pour in coconut milk and water, bring to a simmer.
- Season: Add tamarind paste, salt, and simmer sauce.
- Add fish: Gently add fish pieces and simmer until cooked through.
- Garnish and serve: Remove from heat, garnish with cilantro, and serve with steamed rice.
Notes
- You can make a quick homemade curry paste using dried red chilies, cumin seeds, mustard seeds, garlic, ginger, and vinegar.
- For a richer texture, use full-fat coconut milk.
Nutrition
- Serving Size: 1 cup with sauce
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
