Go Back
–+ servings
goan style fish curry, pomfret fish curry, goan fish curry, goan fish curry recipe, goan fish curry with coconut milk, Traditional Goan fish curry with coconut milk
Print Recipe

Goan Fish Curry With Coconut Milk, Goan Pomfret Fish Curry Recipe

Goan Fish Curry is a slightly spicy and coconut-flavored dish enjoyed along the entire Indian coast. It is prepared mostly with pomfret, mackerel, or any other fish. This recipe will surprise you with its rich flavor and fresh, tropical aroma. Check this recipe on how to make Goan fish curry with coconut milk.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine: Goan Recipes
Keyword: goan fish curry, goan fish curry recipe, goan fish curry with coconut milk, goan style fish curry, pomfret fish curry, traditional Goan fish curry
Servings: 4 people

Ingredients

  • 3 Pomfrets/Mackerels (or any fish of choice) (pomfrets used in this recipe)
  • 1 cup water
  • 2 big-sized onions (finely chopped)
  • 1/2 tsp turmeric powder
  • 1 sprig curry leaves
  • 2 medium tomatoes, chopped
  • 3 green chillies, slit
  • 4 teflas / teppal
  • 4-5 kokum or bindi solas, (washed slightly)
  • salt as per taste
  • 4 tsp cooking oil

Fish Curry Masala

  • 5 dry red Kashmiri chilies
  • 1 tbsp ginger garlic paste
  • 3/4 cup Grated Coconut
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • little water

Instructions

  • For Fish Curry Goan Style, clean, wash, and cut the fish into required pieces. Apply salt and keep them aside.
  • From the Fish Curry Masala, take the ingredients and grind them to a fine paste with a little water.
  • Keep this ground paste aside. Add a little water to the mixer jar, clean it, and store this water for further use.
  • Heat oil in the cooking pan, add chopped onions and fry till golden brown.
  • Add the fish curry masala kept aside, turmeric powder, and fry for 4 -5 minutes, stirring regularly.
  • Add tomatoes, curry leaves, tefla, water (which was stored for further use), and stir well. Cook till the tomatoes get pulpy.
  • Next, add green chillies, kokum, l cup water, and bring it to a boil. Add the pomfret fish pieces (or any other fish used), and stir carefully.
  • Let the curry come to a boil, then on a low flame, cook till the fish is cooked. Adding salt is necessary.
  • The Traditional Pomfret Fish Curry with Coconut Milk is ready, and can be garnished with chopped coriander leaves

Notes

  • Use fresh fish for the best flavor and texture.
  • Grind the masala paste smooth for a rich, even curry.
  • Cook on low heat to keep the coconut milk from splitting.
  • Add fish towards the end to avoid overcooking.
  • Balance chili and tamarind for the perfect spicy-tangy taste.