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

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.

Questions

How long does Goan Fish Curry keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Goan Fish Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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