How to Make an Indian Fish Curry, Goan style recipe

Goa - India

A recipe from Goa in India


When I was in Goa in India I ate lunch on a flat barge that had been converted into a restaurant, the food was absolutely amazing , with incredible flavours. Over the week I became quite friendly with the cook and he let me watch him prepare this fish dish.

We tend to eat mostly sea fish here in Britain, but the Indians in Goa prefer freshwater fish for their curries and although i had no idea what type of fish we were eating, it tasted very good.


The colour and texture of this type of curry are almost as important as the flavours, the curry should be quite thin and yet very smooth. [a bit like me]

It was here that I first came upon Kashmiri chillies, which are not as hot as other varieties, but add wonderful colour to any dish.

My host used a flatfish, but I have since made it with salmon, haddock, plaice and halibut, but I think it will be okay with most fish.

My local fishmonger sells 2kg packs of fish off-cuts and these are great for this dish.


You need;


1 3/4lb of fish.

1 teaspoon of ; turmeric, coriander, cumin powder

Garlic; either use 4-6 fresh cloves or 2tsp of powder

Ginger; about an inch of fresh ginger diced very small, or 1tsp of powder.

All Goan dishes use coconut so if you can get fresh then add about 4 oz, if not add 2oz of desiccated and one cup of coconut milk.

2 tsp Tamarind pulp

Fresh chillies [optional]

1 tin of tomatoes ready chopped or even better add creamed tomatoes.

Ghee or 2tbls oil

Make a marinate for the fish using crushed garlic, lemon juice, pinch of salt, and a sprinkle of chilli powder. Leave the fish in it for 4 hours in the fridge.

Soak the Tamarind pulp until it becomes like thick toffee. You can use vinegar if you can't get hold of Tamarind, I have used balsamic for this recipe.


Add all the powders and the garlic and ginger together and grind until really fine either in your processor or by hand.


Warm a frying pan and add the fine powder, let them toast a moment. !warning, don't let them burn!

Add your ghee and stir until you have a really fine paste, when the oil begins to separate add the tomato to help with the mix. Also add the tamarind and fresh chillies. Cook for about 10-15 minutes, add a little salt and taste. Now add the fish, a little water if it needs it and the coconut milk.

Cook on a very low heat and let it gently begin to bubble.

Now fall in love with the colour and aroma whilst you prepare some rice or chapattis to eat with it.

Don't overcook the fish, add fresh parsley or coriander leaves.

Serve with chapatis and love and the meal will taste so much better.

Please leave a comment and I promise to answer.


Cook Time

  • Prep time: 30 min
  • Cook time: 45 min
  • Ready in: 1 hour 15 min
  • Yields: enough for a hungry family

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Comments 7 comments

Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

Sounds delicious, Tony. I have seen quite a few programmes featuring Rick Stein (my favourite chef) in Goa and the food always looks amazing. I can just imagine him cooking your recipe on one of the beaches and will definitely need to give it a try.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

thanks Gordon

anywhere in India just about, the food is great; the spices are vivid colours and the tastes are divine. five nights out every week we eat curry at home.

regards Tony


punacoast profile image

punacoast 5 years ago from Big Island, Hawaii

Oh yeah! I can almost smell the wonderful aroma of turmeric, cumin, ginger and garlic from the frying pan! Guess what I will make for dinner tonight? Thank you Tony for another fantastic recipe!


Derdriu 4 years ago

Tony, What a lip-smacking, mouth-watering, stomach-rumbling tasty recipe for fish curry Goan style! In particular, I favor Goan cuisine because of the Portuguese influences. Do you know why coconut is a consistent ingredient within Goan recipes?

Thank you for sharing, voted up + all.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu,

If you cook outside in Goa you can't help but to get cocnut in you dish, the pesky things are dropping off the trees all around you. The goans are amazing cooks, did you know that P&O at one time used only Goan chefs on certain routes. The Portugese influence is very strong still, and of course Vindaloo which is regarded as an Indian dish is of course Porto/Goan dish.

I ate this dish for the first time on a wooden sanpan, well the meal was on a banana leaf, but I drifted along to the sounds of the river and ate this wonderful meal.

Thank you for once again sharing my hub, yer allus welcome in ar house ar lass.

Regads Tony


Riviera Rose profile image

Riviera Rose 3 years ago from South of France

This looks really good - will give it a go soon. Thanks for sharing!


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Rose

thank you for your comment and I hope you enjoy this tasty dish.

regards

Tony

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