Goan Fish Curry with Coconut Rice and Pickled Onions

A fragrant and flavorful Goan fish curry served with creamy coconut rice and tangy pickled onions. This authentic Indian seafood dish is a delightful explosion of flavors.

Prep Time

25 minutes

Total Time

60 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.29/serving

Season:

🌍 Year-round

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Seafood•Fish•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

600gFish Fillets (firm white fish, like cod, snapper, or pomfret)(Cut into 1.5-inch pieces)

£7.50

3tbspCoconut Oil

£0.45

1largeOnion(Finely chopped)

£0.30

2tspGinger(Grated)

£0.15

4clovesGarlic(Minced)

£0.10

2Green Chilies(Slit lengthwise (adjust to your spice preference))

£0.25

15Curry Leaves

£0.50

1tspTurmeric Powder

£0.05

1tspRed Chili Powder (Kashmiri for color, or regular for heat)(Adjust to your spice preference)

£0.05

2tspCoriander Powder

£0.05

1tspCumin Powder

£0.05

1tbspTamarind Paste(Or 2 tbsp tamarind pulp soaked in warm water, then strained)

£0.20

400mlCoconut Milk(Full fat)

£1.20

0.5cupWater(Optional, if curry is too thick)

To tasteSalt

2tbspFresh Cilantro(Chopped, for garnish)

£0.30

Coconut Rice:

1cupBasmati Rice(Rinsed thoroughly)

£0.40

1cupCoconut Milk

£1.20

0.5cupWater

0.3tspSalt

Pickled Onions:

1mediumRed Onion(Thinly sliced)

£0.35

0.3cupWhite Vinegar

£0.05

1tspSugar

£0.01

0.3tspSalt

Total Cost

£13.16

£3.29 per serving

Instructions

1.
**Prepare the Pickled Onions:** In a small bowl, combine the thinly sliced red onion, white vinegar, sugar, and salt. Mix well and let it sit for at least 20 minutes, or longer for a more intense flavor. They will soften and turn a vibrant pink.
2.
**Cook the Coconut Rice:** In a medium saucepan, combine the rinsed basmati rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
3.
**Prepare the Goan Fish Curry:** Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
4.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until fragrant.
5.
Add the curry leaves, turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30 seconds, being careful not to burn the spices.
6.
Add the tamarind paste and coconut milk. Bring to a simmer.
7.
Gently add the fish pieces to the curry. Cover the pot and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
8.
If the curry is too thick, add a little water to reach your desired consistency.
9.
Season with salt to taste.
10.
Garnish with fresh chopped cilantro.
11.
Serve the Goan fish curry hot with coconut rice and pickled onions on the side.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

35g

13% of RDA

Fat

42g

60% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

10 g

11% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

32 g

160% of RDA

Chef's Tips

For a richer flavor, use freshly squeezed coconut milk if possible.

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

Do not overcook the fish, as it will become dry and rubbery. It should be cooked until it flakes easily.

The pickled onions can be made a day ahead and stored in the refrigerator.

A squeeze of lime juice at the end can brighten the flavors of the curry.

Cooking Equipment

Large pot or Dutch oven

Medium saucepan

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use freshly squeezed coconut milk if possible.

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

Do not overcook the fish, as it will become dry and rubbery. It should be cooked until it flakes easily.

The pickled onions can be made a day ahead and stored in the refrigerator.

A squeeze of lime juice at the end can brighten the flavors of the curry.

Goan Fish Curry with Coconut Rice and Pickled Onions

Ingredients

Instructions