Goan fish curry (coconut & tamarind)
A punchy Goan-style fish curry with creamy coconut milk, tamarind tang and warming spices. Ready in under an hour for 4 people.
This Goan-style fish curry is the kind of thing you turn to when you want something that feels special but cooks in under an hour. It’s creamy from coconut milk, tangy from tamarind and leaves you wanting a second helping of sauce for your rice.
Perfect for midweek suppers or a weekend treat, the recipe uses pantry spices and a quick paste blitzed in a blender. It sings when you get the paste cooked and the fish gently simmered — pay attention to those two moments and you’ll be rewarded.
Ingredients
- 600 g firm white fish fillets (cod, haddock or sea bass) — for the marinade
- 5 ml turmeric
- 5 ml sea salt — for the marinade
- 15 ml lemon juice
- 1 onion — for the spice paste (about 150 g), roughly chopped
- 4 garlic cloves
- 30 g fresh root ginger — peeled, roughly chopped
- 2 fresh green chillies — deseeded if you want less heat
- 2 ripe tomatoes — about 200 g, quartered
- 15 ml coriander seeds — lightly crushed
- 5 ml cumin seeds
- 45 ml vegetable oil — for cooking
- 5 ml mustard seeds — for tempering
- 8 curry leaves — fresh, if available
- 15 ml tamarind paste
- 400 ml coconut milk (full fat) — 1 standard tin
- 5 ml soft brown sugar or jaggery
- sea salt — to taste (add during cooking)
- 15 g fresh coriander — roughly chopped, for garnish
- 1 lime — cut into wedges to serve
- 150 ml water — to loosen the curry if required
Equipment
- blender or stick blender
- measuring spoons
- measuring jug
- wooden spoon
Instructions
Cut the fish into large, even chunks (about 3–4 cm). In a bowl toss the fish with 1 tsp turmeric, 1 tsp sea salt and 1 tbsp lemon juice. Cover and chill for 30 minutes.
While the fish marinates, make the spice paste. In a dry frying pan toast 1 tbsp crushed coriander seeds and 1 tsp cumin seeds over a medium hob for 45–60 seconds until fragrant. Tip into a blender with the chopped onion, garlic, ginger, green chillies and tomatoes. Blitz to a coarse paste, adding 2–3 tbsp water if needed.
Heat 3 tbsp vegetable oil in a large, heavy-based frying pan over medium heat. Add 1 tsp mustard seeds; when they start to pop (about 15 seconds) add the curry leaves and let them sizzle for a few seconds.
Add the blended spice paste and fry on medium heat, stirring continuously, for 6–8 minutes until the raw smell disappears and the oil begins to separate and come to the surface.
Stir in the tamarind paste and soft brown sugar, then pour in the coconut milk and 150 ml water. Bring to a gentle simmer, then reduce the heat so it barely bubbles.
Taste the sauce and add sea salt to taste (start with ½ tsp). Adjust sweetness or tamarind if needed — a balance of tang, salt and a touch of sweet is what lifts the curry.
Gently slide the marinated fish pieces into the simmering curry in a single layer. Spoon some sauce over the fish, cover with a lid and simmer gently for 6–8 minutes (depending on thickness) until the fish is just cooked through.
Once the fish is cooked, remove from heat. Scatter over the chopped fresh coriander and serve with lime wedges. Serve immediately with steamed rice or warm rotis.
Tips
- Blitz the spice paste coarsely rather than into a fine purée for better texture in the finished curry.
- Toast the coriander and cumin seeds only until fragrant — burnt spices will make the curry bitter.
- If your coconut milk is very thick, add the 150 ml water in two halves to reach the consistency you like.
- Use even-sized fish pieces so they cook uniformly; a thermometer is handy — fish is done at 60–63°C.
- Leftovers keep for 1–2 days in the fridge; reheat gently on a low hob so the coconut milk doesn’t split.
Substitutions
firm white fish (cod, haddock or sea bass) → large raw prawns (use the same weight), add to the curry for last 3–4 minutes
Stays closetamarind paste → 2 tbsp fresh lime juice (add gradually and taste)
Noticeably differentfull-fat coconut milk → light coconut milk or 200 ml double cream diluted with 100 ml water (adds creaminess but changes flavour)
Noticeably differentsoft brown sugar or jaggery → 1 tsp honey or 1 tsp caster sugar
Stays close
Nutrition
Per serving · estimated
- 480
- Calories
- 30 g
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 2 g
- Fibre
- 6 g
- Sugar
- 450 mg
- Sodium
FAQ
Can I use frozen fish?
Yes — thaw thoroughly in the fridge and pat dry with kitchen paper. If previously frozen, reduce the final cooking time slightly as it cooks faster.
How spicy is this curry and can I adjust it?
Moderate heat from two green chillies. Remove seeds or use 1 chilli to reduce heat, or add a chopped red chilli for more kick.
Can I make this in advance?
You can make the sauce up to 24 hours ahead and refrigerate. Add the fish and gently simmer for 6–8 minutes just before serving to avoid overcooking.
Why did my coconut milk split?
Boiling coconut milk too vigorously can make it split. Keep the curry at a gentle simmer and stir gently.
Community Photos
No photos yet
Be the first to share your creation!