Goan Fish Curry Recipe – Authentic Coconut & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Goan Fish Curry Recipe – Authentic Coconut & Cashew Delight

Hey everyone! If you’ve ever dreamed of tasting the sun-kissed flavors of Goa, then you need to try this fish curry. It’s a dish that instantly transports me back to family holidays spent along the Goan coast, and I’m so excited to share my version with you. This isn’t just a recipe; it’s a little piece of Goan sunshine in your kitchen!

Why You’ll Love This Recipe

This Goan Fish Curry is a beautiful blend of tangy, spicy, and subtly sweet flavors. The magic lies in the combination of tamarind’s sourness, the richness of cashew paste, and the aromatic Goan spices. It’s surprisingly easy to make, even if you’re new to Indian cooking, and the results are seriously impressive. Trust me, one bite and you’ll be hooked!

Ingredients

Here’s what you’ll need to create this Goan masterpiece:

• 1 kg firm white fish (like pomfret, kingfish, or snapper)
• 1 tablespoon Lemon juice
• 0.33 teaspoon Salt (for marinating)
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder (for marinating)
• 4-5 tablespoons Oil
• 1 sprig Curry leaves
• 2-3 Green chilies, slit lengthwise
• 1 cup Onions, chopped
• 1 tablespoon Ginger-garlic paste
• 8 coriander leaves stalks, chopped
• 0.5-1 teaspoon Red chili powder (for the curry)
• 2 teaspoons Garam masala
• 2-3 tablespoons Tamarind, pulp or concentrate
• 10 Cashew nuts
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients that make this curry special.

• Tamarind: This is essential for that signature Goan tang. I prefer using tamarind pulp, but concentrate works well too – just adjust the quantity.
• Cashew Paste: Don’t skip this! It adds a lovely creaminess and subtle sweetness. Grinding your own cashews is best for flavor, but you can find pre-made paste in some Indian grocery stores.
• Goan Spices: While you can find garam masala easily, the blend of spices used in Goan cuisine is unique. Don’t be afraid to experiment with adding a pinch of cinnamon or cloves for extra depth.
• Fish: Pomfret is the traditional choice, but any firm white fish will work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, combine the fish with lemon juice, salt, turmeric, and red chili powder. Give it a good mix and let it sit for about 15 minutes. This helps the fish absorb all those lovely flavors.
2. While the fish marinates, let’s prepare the tamarind. Soak the tamarind in hot water for about 10-15 minutes. Once softened, extract the juice and grind the cashew nuts into a smooth paste. Set both aside.
3. Now, heat the oil in a large pan or pot over medium heat. Add the whole spices – bay leaf, cloves, cinnamon, cumin, and cardamom – and let them sizzle for a minute until fragrant. This is where the magic starts!
4. Add the curry leaves and green chilies to the pan. Sauté for a minute until the curry leaves are crisp and fragrant. Then, add the chopped onions and sauté until they turn golden brown.
5. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
6. Gently place the marinated fish pieces into the pan. Fry for about 3 minutes per side, until lightly browned. Be careful not to overcrowd the pan.
7. Sprinkle the fish with garam masala, salt, and chili powder. Pour the tamarind juice over the fish and simmer, covered, for 3-4 minutes.
8. Add enough water to partially submerge the fish. Bring to a boil, then reduce the heat and simmer for 4-5 minutes, or until the fish flakes easily with a fork.
9. Finally, stir in the cashew/coconut/poppy seed paste. Simmer for another 2-3 minutes, until the curry has thickened to your liking.
10. Garnish with fresh coriander leaves and let the curry sit for at least 3-4 hours (or even overnight!) for the flavors to meld together.

Expert Tips

• Don’t rush the sautéing process. Properly browned onions are key to a flavorful curry.
• Be gentle with the fish! You don’t want to break it apart while frying.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different.

Variations

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: During Christmas in Goa, a splash of coconut milk is often added for extra richness. For Easter, some families add a hard-boiled egg to each serving.

Serving Suggestions

This Goan Fish Curry is best served hot with fluffy steamed rice or warm chapati. A side of kachumber salad (Indian cucumber and tomato salad) adds a refreshing contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight!

FAQs

What type of fish is best for Goan Fish Curry?

Traditionally, pomfret is used, but kingfish, snapper, or any firm white fish works well.

Can I make this curry ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors have time to meld.

How do I adjust the sourness of the curry?

Add more or less tamarind juice to suit your taste. A pinch of sugar can also balance the sourness.

What is the role of cashew paste in this recipe?

Cashew paste adds a creamy texture and subtle sweetness to the curry, balancing the tanginess of the tamarind.

Can I use coconut milk instead of cashew paste?

Yes, you can! Coconut milk will give the curry a slightly different flavor profile, but it’s a delicious substitute. Use about 1 cup of coconut milk.

Enjoy! I hope this recipe brings a little bit of Goa to your table. Let me know in the comments how it turns out for you!