Goan fish curry
A classic Goan fish curry made with tender sea bream simmered in a fragrant sauce of turmeric, green chillies, garlic, and aromatic spices. The delicate fish perfectly absorbs the balanced spicy and zesty flavours. Serve it warm with a generous bowl of steamed basmati rice.
Ingredients
- Vegetable oil30 ml
- Coconut milk400 ml
Instructions
6 steps- 1
Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.
- 2
For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.
- 3
To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10-12 minutes until softened and coloured slightly.
- 4
Stir well and add the paste. Fry for 3-4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan.
- 5
Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes.
- 6
Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8-9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes