GOA FISH CURRY RECIPE

Goa Fish Curry Dish Recipe

Goa is famous when it comes to seafood. Goa Fish curry recipe is a unique recipe that gives fish curry a unique taste. Goa is the state in India, located on the western coast.

In Goa, restaurant mix fish curries with coconut milk and mustard oil, making them creamy and soft with a bit of a exclusive spices.

It’s tangy-ness that really sets Goa curries apart. This unique section comes from a Portuguese effect (which would have first been seen in the form of wine and vinegar in curries).

The combination of the spices with the coconut milk works gorgeously to bring out the mild sweetness in the fish, creating a delicious and tasty fish curry with nice warmth and a fun tangy kick.

OUR GOA FISH CURRY RECIPE

Of course, this dish usually uses firm Indian fish, but you can another any firm white fish, like pollock or haddock.

The fish gets added at the very end of the cooking time, so it doesn’t fall apart in the cooking broth.

Usually, to make a Goa fish Indian curry, whole spices would be first cooked in a skillet and then ground with garlic and ginger to form a spice paste, called a masala.

For this tasty recipe of goa curry, we’re cutting down on prep time and making things easier by starting with ground spices and getting that cooked flavor by sauteing the spice combination briefly with the onions.

Another step You should take to make this recipe cooler and easier is to go the more Portuguese route and added vinegar to our fish curry recipe to give it the characteristic tart tang.

If you’d like to go the more traditional route and use tamarind paste for tartness in this curry recipe, go ahead and add it to taste in place of the vinegar that we call for in the recipe below.

Goa Fish Curry

This Goa Fish Curry dish is a warm and tangy fish curry that is cooled with coconut milk.

Preparation Time: 10 mins

Cooking Time: 25 mins

Total Time: 35 mins

Course: Dinner

Cuisine: Indian

Servings: 3 people

Calories: 421kcal

Ingredients

Masala Spices

·      2 tsp ground coriander seeds

·      1 tsp cumin, ground

·      ¾ tsp paprika

·      ½ tsp turmeric

·      ½ tsp salt

·      ½ tsp mustard seeds

·      1/4 tsp cayenne powder

For The Curry

·      1 Tbsp coconut oil or vegetable oil

·      1 onion, finely chopped

·      2 garlic cloves, crushed

·      1 inch fresh ginger, grated

·      2 tomatoes, diced fine

·      1 c coconut milk (regular or light)

·      ½ c water

·      2 mild green chilies, cut into strips

·      ¾ lb firms fish (pollock, cod, haddock), cut into small pieces

·      1 Tbsp white vinegar

Instructions

1.       In a small bowl, mix all the masala spices. Set aside.

2.       In a large saucepan, heat 1 Tbsp of oil over a medium-high heat. Add the onion and sauté until lightly golden, 3-4 min.

3.       Reduce heat to medium and add the garlic, ginger, and spice mixture. Cook, stirring constantly, until the spices are fragrant, 1-2 minutes.

4.       Return the heat to medium-high. Add the tomatoes and cook until most of the liquid has evaporated, 3-5 minutes.

5.       Mix in the coconut milk, water, and chilies. Bring the mixture to a boil.

6.       Reduce the heat to medium and simmer, uncovered, until the sauce thickens slightly, about 10 min.

7.       Add the fish, and cook until opaque and firm, 5-7 min.

8.       Add the vinegar. Taste and adjust the seasonings as desired.

9.       Serve delicious goa curry recipe with rice.

Nutrition

Calories: 421kcal | Carbohydrates: 62.3g | Protein: 32.9g | Fat: 3.9g | Saturated Fat: 0.8g | Cholesterol: 107mg | Sodium: 555mg | Fiber: 4.9g | Sugar: 6.1g