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Goan Style Fish Curry Recipe Easy Homemade Creamy Coconut Sauce

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A flavorful Goan style fish curry with a creamy coconut sauce that is quick, easy, and perfect for weeknight dinners. This curry balances tangy tamarind and warming spices with tender fish in a rich, comforting sauce.

Ingredients

Scale
  • 1 lb (450 g) firm white fish fillets (like cod, kingfish, or pomfret), cut into chunks
  • 1 cup (240 ml) fresh coconut grated or canned coconut milk
  • 1 tablespoon tamarind paste
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1 green chili, slit (optional)
  • 1 teaspoon mustard seeds
  • A handful of curry leaves (fresh or frozen)
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • 2 tablespoons vegetable oil or coconut oil
  • Fresh cilantro leaves for garnish (optional)

Instructions

  1. In a small bowl, dissolve 1 tablespoon tamarind paste in 1/4 cup (60 ml) warm water. Set aside to soak.
  2. Rinse fish fillets and pat dry. Cut into 1.5-inch chunks. Lightly sprinkle with salt and set aside for 10 minutes.
  3. Heat 2 tablespoons coconut oil in a pan over medium heat. Add 1 teaspoon mustard seeds and wait until they start to pop.
  4. Add curry leaves and sauté for 30 seconds until fragrant.
  5. Add finely chopped onion and cook until translucent, about 5-6 minutes.
  6. Add minced garlic, grated ginger, and slit green chili. Cook for 2 more minutes until raw smell fades.
  7. Lower heat slightly and add turmeric powder, coriander powder, chili powder, and cumin powder. Stir constantly for 1-2 minutes to toast spices.
  8. Pour in tamarind water and bring to a gentle simmer. Stir in coconut milk and let simmer for 5 minutes to thicken sauce slightly.
  9. Gently add fish chunks to the simmering sauce. Cover and cook on low heat for 8-10 minutes until fish flakes easily. Avoid stirring too much.
  10. Taste and adjust salt or chili powder if needed. Garnish with fresh cilantro leaves before serving.

Notes

Keep heat low when cooking fish to prevent breaking apart. If sauce is too thick, add a splash of water or coconut milk. Letting the curry rest for 10 minutes off heat deepens flavors. Fresh curry leaves add better aroma than frozen. Substitute tamarind paste with lemon juice if unavailable, but flavor will be less authentic. For vegetarian option, use firm tofu or paneer cubes.

Nutrition

Keywords: Goan fish curry, coconut fish curry, easy fish curry, Indian fish curry, creamy coconut sauce, tamarind fish curry

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