Entree: British Indian Ocean Territory – Southern Culinary Region – Goan Fish Curry (Tangy coconut-based Goan-style fish curry with kokum or tamarind and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) firm white fish fillets (such as kingfish, cod, or mackerel), cut into 1–2 inch (2.5–5 cm) pieces
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (5 g) mustard seeds
- 10–12 curry leaves
- 1 large onion, thinly sliced — about 6 oz (170 g)
- 4 garlic cloves, peeled — about 9/16 oz (16 g)
- 1-inch (2.5 cm) piece fresh ginger, peeled — about 0.53 oz (15 g)
- 6 dried red chilies (adjust to taste) — about 0.282 to 0.423 oz (8–12 g)
- 2 tbsp (14 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds (optional)
- 1/4 tsp (1 g) ground turmeric
- 2 medium tomatoes, chopped — about 10 oz (280 g)
- 1 cup (240 ml) thin coconut milk or coconut cream diluted with water
- 1/2 cup (120 ml) water (more as needed)
- 1–2 tsp (5–10 ml) tamarind paste or 6–8 kokum petals rehydrated (adjust to preferred tang)
- 1 tsp (5 g) sugar (optional, balances acidity)
- Salt to taste
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 1 lb (454 g) firm white fish fillets (such as kingfish, cod, or mackerel), cut into 1–2 inch (2.5–5 cm) pieces
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (5 g) mustard seeds
- 10–12 curry leaves
- 1 large onion, thinly sliced — about 6 oz (170 g)
- 4 garlic cloves, peeled — about 16 g
- 1-inch (2.5 cm) piece fresh ginger, peeled — about 15 g
- 6 dried red chilies (adjust to taste) — about 8–12 g
- 2 tbsp (14 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds (optional)
- 1/4 tsp (1 g) ground turmeric
- 2 medium tomatoes, chopped — about 10 oz (280 g)
- 1 cup (240 ml) thin coconut milk or coconut cream diluted with water
- 1/2 cup (120 ml) water (more as needed)
- 1–2 tsp (5–10 ml) tamarind paste or 6–8 kokum petals rehydrated (adjust to preferred tang)
- 1 tsp (5 g) sugar (optional, balances acidity)
- Salt to taste
- Fresh cilantro leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast coriander and cumin seeds with dried red chilies in a dry skillet over medium heat until fragrant, about 1–2 minutes; cool slightly.
2. Blend the toasted spices with garlic, ginger, and 2–3 tablespoons (30 to 45 ml) of water into a smooth paste (add a splash more water if needed).
3. Heat oil in a heavy-bottomed pan over medium heat. When hot, add mustard seeds and let them pop, then add curry leaves and sliced onion. Sauté until onions are soft and golden, 6–8 minutes.
4. Add turmeric and the blended spice paste to the pan; fry for 2–3 minutes until oil separates and the raw aroma is gone.
5. Stir in chopped tomatoes and cook until they break down and become saucy, 5–7 minutes.
6. Pour in coconut milk and 1/2 cup (120 ml) water, bring to a gentle simmer. Add tamarind paste or soaked kokum and sugar; simmer 5 minutes to meld flavors. Adjust salt and tanginess.
7. Gently add fish pieces to the simmering curry, cover, and simmer on low for 6–8 minutes until fish is cooked through and flakes easily. Avoid stirring vigorously to keep fillets intact.
8. Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with steamed rice or Goan sannas.

1. Toast coriander and cumin seeds with dried red chilies in a dry skillet over medium heat until fragrant, about 1–2 minutes; cool slightly.
2. Blend the toasted spices with garlic, ginger, and 2–3 tablespoons of water into a smooth paste (add a splash more water if needed).
3. Heat oil in a heavy-bottomed pan over medium heat. When hot, add mustard seeds and let them pop, then add curry leaves and sliced onion. Sauté until onions are soft and golden, 6–8 minutes.
4. Add turmeric and the blended spice paste to the pan; fry for 2–3 minutes until oil separates and the raw aroma is gone.
5. Stir in chopped tomatoes and cook until they break down and become saucy, 5–7 minutes.
6. Pour in coconut milk and 1/2 cup (120 ml) water, bring to a gentle simmer. Add tamarind paste or soaked kokum and sugar; simmer 5 minutes to meld flavors. Adjust salt and tanginess.
7. Gently add fish pieces to the simmering curry, cover, and simmer on low for 6–8 minutes until fish is cooked through and flakes easily. Avoid stirring vigorously to keep fillets intact.
8. Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with steamed rice or Goan sannas.