Best 2 Goan Fish Curry With Coconut Milk And Tamarind Recipes

In the vibrant coastal state of Goa, nestled along the Konkan coast of India, lies a culinary gem that tantalizes taste buds and embodies the essence of Goan cuisine: Goan Fish Curry. This delectable dish, boasting a harmonious blend of tangy tamarind, creamy coconut milk, and an aromatic symphony of spices, takes you on a culinary journey like no other. Prepared with the freshest catch of the day, be it succulent kingfish, firm pomfret, or flaky mackerel, Goan Fish Curry is a symphony of flavors that pays homage to the region's rich fishing traditions. Accompanied by steamed rice or fluffy appams, this curry promises an unforgettable gastronomic experience, leaving you craving for more.

This article presents a collection of meticulously curated Goan Fish Curry recipes that cater to diverse preferences and skill levels. From the classic rendition that showcases the authentic flavors of Goa to variations that incorporate unique ingredients and cooking techniques, these recipes are guaranteed to satisfy your cravings. Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking an introduction to Goan cuisine, this comprehensive guide has something for everyone. Dive into the vibrant world of Goan Fish Curry and embark on a culinary adventure that will transport you to the sun-kissed shores of Goa.

Check out the recipes below so you can choose the best recipe for yourself!

GOAN FISH CURRY

Goan Fish Curry image

Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Provided by Nagi

Categories curries Main

Number Of Ingredients 27

Ingredients

2 1/2 tbsp Kashmiri chilli powder ((Note 1))
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder ((Note 2))
3/8 tsp ground cloves
6 cloves garlic (, minced)
1 tbsp fresh ginger (, finely grated)
2 tbsp tamarind puree ((Note 3))
1/2 red onion (, chopped)
6 tbsp water ((plus more, as needed))
3 tbsp vegetable oil
1/2 tsp black mustard seeds ((Note 4))
1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
2/3 cup water
400ml/ 14oz coconut milk (, full fat (Note 6))
1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
1 1/2 tsp sugar
1/4 tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))
2 long green chillies (, cut into half lengthwise and deseeded, optional (Note 8))
1 tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)
600g / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies (, optional)
Basmati rice

Steps:

Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

GOAN FISH CURRY

Goan Fish Curry image

This is typical traditional Goan fish curry preparation. You can make this with any fleshy fish that will not disintegrate into the curry. Serve curry hot over rice.

Provided by Louella

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

½ pound white fish, cut into thin slices (such as pomfret)
salt to taste
½ cup grated coconut
5 red Kashmiri chiles
4 cloves garlic, peeled
1 ½ tablespoons coriander seeds
4 whole peppercorns
½ teaspoon ground turmeric
2 pieces kokum (fruit from the mangosteen family)

Steps:

Season fish pieces with salt.
Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 7.6 g, Cholesterol 24.3 mg, Fat 4.3 g, Fiber 2.3 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 77.6 mg, Sugar 0.7 g

Tips:

Use fresh, firm fish for the best results. If using frozen fish, thaw it completely before cooking.
Choose a tamarind paste that is dark in color and has a strong, sour flavor.
Adjust the amount of tamarind paste and chili powder to taste. For a milder curry, use less tamarind paste and chili powder. For a spicier curry, use more.
Don't overcook the fish. It should be cooked through but still moist and flaky.
Serve the curry with rice, roti, or naan.

Conclusion:

This Goan fish curry is a delicious and flavorful dish that is perfect for a special occasion. The combination of coconut milk, tamarind, and spices creates a rich and complex sauce that is sure to please everyone at the table. So next time you're looking for a new and exciting fish recipe, give this Goan fish curry a try. You won't be disappointed!