Goan Fish Curry: The Chilli ‘hot’ But Delicious Fish Curry Of The Konkan

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    40 mins
  • Cook time
    15 mins
  • Passive time
    5 mins


  • 750 gms Zappfresh Pomfret Fish

  • 120 ml Groundnut Oil

  • 60 gms Onions

  • 60 gms Tomatoes

  • 200 ml Coconut Milk

  • 4 nos Green Chillies

  • 2 Tbs. Salt

  • 15 nos Whole Red Chillies

  • 15 gms Coriander Seeds

  • 5 gms Cumin Seeds

  • 5 gms Turmeric

  • 5 gms Garlic

  • 20 gms Ginger

  • 40 gms Tamarind


Goan Fish Curry, also known as Goa Curry or the Goan Curry, is a warm and tangy fish curry that is cooled with coconut milk. It’s a perfect Indian seafood curry recipe to warm up with. In Goa, this fish curry is made using Coconut Milk and Groundnut Oil, making them creamy with a bit of unique spice. It gets a tart tang from tamarind and is known to be fairly spicy. It is the tangy-ness that really sets this Goan Curry apart. The mingling of the spices with the coconut milk works beautifully to bring out the mild sweetness of the fish, creating a delicious fish curry with nice warmth and a fun tangy kick.


THE FISH: Unwrap your Zappfresh White Pomfret Fish and make darnes.

THE VEGETABLES: Peel, wash and slice onions. Wash and chop tomatoes. Remove stems, wash, slit and deseed green chillies.

THE PASTE: Peel and roughly chop garlic. Scrape, wash and roughly cut ginger. Deseed tamarind. Put these and the remaining ingredients in a blender, add water (approx 12oml) and make a fine paste.


Heat oil in a handi, add onions and saute over medium heat until golden brown. Add tomatoes and the paste, bhunno* for 2 minutes, add the second extract of coconut milk and water (approx 400ml) and bring to a boil. Then add fish and green chillies, simmer for 5 minutes. Adjust the seasoning. Now add the first extract of coconut milk and bring to a boil.


Remove to a bowl and serve with boiled rice.




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