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Goan Fish Curry
Tangy coconut-based fish curry with kokum - the taste of Goa in every spoonful.
20 mins
25 mins
4 people
Goan
Fish fillets (pomfret or kingfish)
600g
Coconut
Freshly grated
1 cup
Kokum
Soaked in water
4-5 pieces
Dried red chilies
6-8
Tamarind
Paste
1 tbsp
Onion
1 large
Turmeric
1 tsp
Coriander seeds
1 tbsp
Cumin seeds
1 tsp
Coconut oil
2 tbsp
🍽️ Fresh kokum
→ Tamarind paste (extra 1 tbsp)
Similar sourness
🍽️ Fresh coconut
→ Coconut cream
Easier, similar richness
Grind coconut, chilies, coriander, cumin into a fine paste with water.
💡 Pro Tip: Grind very fine for smooth gravy
Heat coconut oil, saute onions until soft. Add coconut paste.
💡 Pro Tip: Coconut oil adds authentic Goan flavor
Add water, turmeric, tamarind, kokum. Bring to simmer.
💡 Pro Tip: Don't boil vigorously - gentle simmer for clean flavors
Gently slide in fish pieces. Cook 8-10 minutes without stirring.
💡 Pro Tip: Never stir fish curry - it breaks the fish. Gently swirl the pot instead
Let rest 15 minutes before serving for flavors to develop.
💡 Pro Tip: Fish curry tastes better after resting - the fish absorbs the gravy
- ✓Use coconut oil for authentic flavor
- ✓Grind coconut paste very fine
- ✓Never stir - swirl the pot gently
- ✓Kokum adds unique Goan sourness
- ✓Rest before serving for best flavor
- ✓Use fresh fish for best results
- →With steamed rice
- →With sannas (Goan rice cakes)
- →With crusty bread