Goan Fish Curry with Coconut Milk and Tamarind

A flavorful and tangy fish curry from Goa, India, featuring the creamy richness of coconut milk and the sourness of tamarind, perfectly balanced with aromatic spices. Pairs wonderfully with steamed rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.00/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Fish•Rice

Mood:

Comfort Food

Ingredients

Servings

500gFish fillets (firm white fish, such as cod, snapper, or halibut)(Cut into 2-inch pieces)

£7.50

400mlCoconut milk(Full-fat coconut milk for best flavor)

£1.30

1tbspTamarind pulp(Or tamarind paste. If using block tamarind, soak in 1/2 cup warm water and extract the pulp.)

£0.30

1mediumOnion(Finely chopped)

£0.30

1mediumTomato(Finely chopped)

£0.40

2numberGreen chilies(Slit lengthwise (adjust to taste))

£0.50

4clovesGarlic(Minced)

£0.20

1inchGinger(Grated)

£0.30

1tspTurmeric powder

£0.10

1tspRed chili powder(Adjust to taste)

£0.10

2tspCoriander powder

£0.10

1tspCumin powder

£0.10

0.5tspMustard seeds

£0.05

10numberCurry leaves

£0.40

2tbspVegetable oil

£0.05

To tasteSalt

2tbspFresh cilantro(Chopped, for garnish)

£0.30

0.5cupWater(Optional, to adjust consistency)

Total Cost

£12.00

£3.00 per serving

Instructions

1.
Heat oil in a large pot or Dutch oven over medium heat. Add mustard seeds and let them splutter.
2.
Add curry leaves, chopped onion, and green chilies. Sauté until the onion turns light golden brown.
3.
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
4.
Add chopped tomato and cook until it softens, about 5 minutes.
5.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for a minute, stirring constantly to prevent burning.
6.
Add the tamarind pulp and salt. Mix well.
7.
Pour in the coconut milk and bring the curry to a simmer. Add water if you need a thinner consistency.
8.
Gently add the fish pieces to the curry. Reduce the heat to low and cover the pot.
9.
Simmer for 8-10 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
10.
Garnish with fresh cilantro and serve hot with steamed rice.

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My Notes

Nutrition Information

Nutrition per serving (315g)

435 kcal / 1820 kJ

Carbs

12g

5% of RDA

Fat

28g

40% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Adjust the amount of red chili powder to your spice preference.

Don't stir the curry too vigorously after adding the fish, as it can break the fish apart.

For a richer flavor, use freshly grated coconut and extract the milk yourself.

You can add other vegetables like okra or potatoes to the curry along with the tomatoes.

Lemon or lime juice can be added at the end for extra tang, if desired.

Cooking Equipment

Stove

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of red chili powder to your spice preference.

Don't stir the curry too vigorously after adding the fish, as it can break the fish apart.

For a richer flavor, use freshly grated coconut and extract the milk yourself.

You can add other vegetables like okra or potatoes to the curry along with the tomatoes.

Lemon or lime juice can be added at the end for extra tang, if desired.

Goan Fish Curry with Coconut Milk and Tamarind

Ingredients

Instructions