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How to Make Goan style Fish Curry.

Updated on July 3, 2017
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Tony is a curry addict. Ask him what he wants—the answer will always be a curry. He has travelled to India many times in search of recipes.

Goa - India

Fish Curry, Goan Style.

One time 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 an incredible blend of flavours.

Over the week that I was there, 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.


1 3/4lb of fish.

1 teaspoon of ; turmeric, coriander, cumin powder, and Chilli 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, if you can get them fresh so much the better.

4 oz, Fresh coconut or add 2oz of desiccated coconut 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.

Method of preparation.

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.

Chef's Note. You can use vinegar if you can't get hold of Tamarind, I have used balsamic vinegar 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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