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Goan Fish Curry (Indian

This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine fish, Indian
Servings 4
Calories 484 kcal



  • 2 ½ tbsp Kashmiri chilli powder Note 1
  • 1 tbsp coriander
  • 2 tsp cumin
  • 1 tsp turmeric
  • ½ tsp fenugreek powder Note 2
  • tsp ground cloves
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 tbsp tamarind puree Note 3
  • ½ red onion chopped
  • 6 tbsp water plus more, as needed


  • 3 tbsp vegetable oil
  • ½ tsp black mustard seeds Note 4
  • ½ red onion cut in half again (like a quartered orange) and thinly sliced
  • 1 tbsp tomato paste
  • cup canned tomato pulp/polp Mutti, OR tomato passata or crushed tomato, Note 5)
  • cup water
  • 400 ML coconut milk full fat (Note 6)
  • 1 ¼ tsp salt cooking/kosher (or 3/4 tsp fine table salt)
  • 1 ½ tsp sugar
  • ¼ tsp chilli powder pure chilli, not US Chili Powder which is a mix, Note 7
  • 2 long green chillies cut into half lengthwise and deseeded, optional (Note 8)
  • 1 tomato cut into 8 wedges then into 2.5cm / 1" chunks
  • 600 g fleshed white fish cut into 3cm / 1.25" cubes (Note 9)


  • ¼ cup fresh coriander/cilantro leaves
  • ▢ Finely sliced green chillies optional
  • ▢ Basmati rice



  • Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.


  • Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
  • Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
  • Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
  • Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
  • Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
  • Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
  • Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
  • Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
  • Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!


This recipe is sponsored by Mediterranean Supermarket 
Keyword curry, fish, fish curry, fish dinner