Goan Fish Curry

Name: Goan Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 white fish fillets (cod or halibut), 6 oz each, patted dry; 1 can coconut milk (14 oz can); 1 onion, sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 red chili pepper, sliced; 1/2 tsp cumin seeds; 1/2 tsp coriander seeds; 2 tbsp tamarind paste; 1/2 tsp turmeric powder; to taste salt; 2 tbsp oil; 1/2 cup water; 2 tbsp fresh cilantro, chopped; 1/2 lime, cut into wedges

Tender fish in a coconut and spice-based gravy with tamarind tanginess. A coastal classic that's rich, complex, and subtly spicy with authentic Goan flavors.

40 minMediumServes 4320 cal/serving

IndianDinnerStovetopPescatarianGluten-FreeNut-Free

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Ingredients

4 white fish fillets (cod or halibut), 6 oz each, patted dry
1 can coconut milk (14 oz can)
1 onion, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red chili pepper, sliced
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tbsp tamarind paste
1/2 tsp turmeric powder
to taste salt
2 tbsp oil
1/2 cup water
2 tbsp fresh cilantro, chopped
1/2 lime, cut into wedges

Instructions

1

In a small skillet, lightly toast 1/2 tsp cumin seeds and 1/2 tsp coriander seeds for 1 minute until fragrant. Grind into a fine powder and set aside.
2

Heat 2 tbsp oil in a large pan over medium heat. Add 1 sliced onion and cook until softened, about 4 minutes.
3

Add 4 cloves minced garlic and 1 tbsp minced fresh ginger. Cook for 1 minute until fragrant.
4

Add the ground spice blend and 1/2 tsp turmeric powder. Cook for 30 seconds, stirring constantly.
5

Pour in 1 can coconut milk (14 oz can) and 1/2 cup water. Stir well and bring to a simmer.
6

Add 2 tbsp tamarind paste and stir until well combined. The sauce should be smooth and creamy.
7

Gently add 4 patted dry white fish fillets (cod or halibut), 6 oz each and 1 sliced red chili pepper to the simmering sauce.
8

Cook for 8-10 minutes until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F.
9

Season with to taste salt to taste. Avoid stirring too much to keep the fish intact.
10

Garnish with fresh 2 tbsp chopped fresh cilantro and serve with 1/2 cut into wedges lime on the side.

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Questions

What internal temperature should Goan Fish Curry reach?

For Goan Fish Curry, the target internal temperature is 145 F (about 65 C), given in step 8. A probe thermometer removes the guesswork.

Why cook the spices first in Goan Fish Curry?

Step 1 reads: "In a small skillet, lightly toast 1/2 tsp cumin seeds and 1/2 tsp coriander seeds for 1 minute until fragrant." Most spice flavor dissolves in fat, not water. The brief fry in step 1 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of tamarind in Goan Fish Curry?

The entry for Goan Fish Curry calls for 2 tbsp tamarind paste. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I use a different white fish instead of the fish in Goan Fish Curry?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Goan Fish Curry uses 4 white fish fillets (cod or halibut), 6 oz each, patted dry.

Is Goan Fish Curry spicy?

Moderately. The heat in Goan Fish Curry comes from 1 red chili pepper, sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Goan Fish Curry?

One serving (the recipe makes 4) is about 320 calories, with 38 g protein, 12 g carbohydrate and 14 g fat, plus 2 g fiber and 560 mg sodium.

Serve it with

Naan side
Sprout Salad salad
Coconut Chutney sauce
Salted Lassi drink

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