Goan Fish Curry


Vegetable oil 3 Tablespoon
Mustard seeds 3 Teaspoon
Onions 3 Small , peeled and chopped
Cinnamon stick 1 Large
Fresh root ginger 1 Medium , peeled
Garlic 20 Clove (100 gm) , peeled
Dried red chillies 9 (Mild Ones)
Cumin powder 3 Teaspoon
Ground coriander 3 Teaspoon
Turmeric 1 1/4 Teaspoon (1 Heaped Teaspoon)
Garam masala 1 1/4 Teaspoon (1 Heaped Teaspoon)
Tomatoes 6 Medium , pureed
Coconut milk 1200 Milliliter (3 Cans Of 400 Milliliter Each)
Skinless white fleshed fish fillets 44 Ounce , cut into large cubes (1.25 Kilogram / 2 Pound 12 Ounce , Firm Ones)



1) In a food processor or blender, process the garlic, ginger and chillies with 50 ml water into a paste.


2) In a large, deep non-stick saucepan, heat the vegetable oil.

3) Add the mustard seeds and allow to splutter.

4) Lower the heat and stir in the onion and cinnamon, saute for about 8 minutes until the onions are golden.

5) Stir in the paste along with the powdered spices, saute over a low heat for 2 minutes until reduced.

6) Stir in the tomatoes and 100 ml water, cook until completely reduced and saute the paste for 4 to 5 minutes or until the mixture releases oil.

7) Stir in the coconut milk and 150 ml water, allow to simmer for 5 minutes.

8) At this stage you can cool the sauce and refrigerate for up to a day, or freeze.

9) Add the fish and cook for about 4 to 5 minutes.

10) Taste and adjust the seasoning.


11) Serve the Goan Fish Curry with rice and green salad.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 621Calories from Fat 394

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 32 g160%

Trans Fat 0 g


Sodium 196 mg8.17%

Total Carbohydrates 26 g8.7%

Dietary Fiber 7 g28%

Sugars 10 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet