Experience the coastal flavors of Goa with this mouthwatering Goan Fish Curry! Crafted with tender white fish fillets, a rich and fragrant coconut-based curry sauce, and a touch of spice, this dish celebrates Indian coastal cuisine. The creamy coconut paste, created from freshly grated coconut and aromatic spices, infuses every bite with an explosion of flavor.
In this recipe, we’ve captured the essence of Goan cuisine, renowned for its bold flavors and vibrant spices. The delicate fish soaks up the luxurious curry, resulting in a delightful blend of textures and tastes. It’s a dish that transports your palate to the sunny shores of Goa, where the sea and spices intertwine.
Whether you’re a seafood enthusiast or simply yearning for a taste of the coast, this Goan Fish Curry is a must-try. Serve it piping hot alongside steamed rice or crusty bread, relishing the wonderful fusion of flavors that characterizes Goan cooking. Dive into this culinary adventure and uncover the enchantment of Goan cuisine!
Prepare for a flavorful journey that will leave your taste experience brimming with satisfaction. Savor the irresistible allure of Goan Fish Curry, a dish that captures the spirit of coastal India and delivers a hint of the sea to your table.
Goan Fish Curry
Ingredients
- 500 grams of white fish fillets like cod or haddock
- 1 cup of freshly grated coconut
- 1 onion finely chopped
- 2 tomatoes chopped
- 4-5 dried Kashmiri red chilies adjust to taste
- 1- inch piece of ginger
- 6-8 garlic cloves
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of black mustard seeds
- 1/4 teaspoon of fenugreek seeds
- 2-3 tablespoons of vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Start by making the coconut paste. Grind the freshly grated coconut, dried red chilies, ginger, garlic, cumin seeds, and coriander seeds together in a blender or food processor until you have a smooth paste. Add a little water if needed.
- Heat oil in a pan or deep skillet. Add black mustard seeds and fenugreek seeds. Allow them to splutter.
- Add the finely chopped onions and sauté until they become translucent.
- Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft and the oil begins to separate.
- Add the coconut paste to the pan and mix well. Cook for a few minutes, stirring continuously.
- Add about 2 cups of water to the pan and bring it to a boil. Reduce the heat and let it simmer for 5-7 minutes, allowing the flavors to meld together.
- Gently place the fish fillets into the curry. Simmer for another 5-7 minutes or until the fish is cooked through and flakes easily.
- Garnish with fresh coriander leaves.
- Serve your Goan Fish Curry hot with steamed rice or crusty bread to enjoy the coastal flavors of Goa!
