Goan Indian · Dinner

Goan fish curry

Name: Goan fish curry
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Goan Indian
Ingredients: 2 pounds skinless cod or other firm white fish, cut in 2-inch pieces; 2 teaspoons kosher salt, divided; 1/2 teaspoon turmeric; 1 cup unsweetened shredded coconut; 6 dried Kashmiri chiles, stems and seeds removed; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1/2 teaspoon black peppercorns; 4 garlic cloves; 1-inch piece ginger, sliced; 1 cup warm water; 2 tablespoons coconut oil; 1 medium yellow onion, finely chopped; 2 medium tomatoes, finely chopped; 2 cups water; 2 tablespoons tamarind concentrate; 1 teaspoon jaggery or brown sugar; 12 curry leaves; 6 cups steamed rice

Firm white fish gently poached in a brick-red Goan coconut curry sharpened with tamarind and fragrant with Kashmiri chile, coriander, and cumin.

About 1 hr 10 minTotal

About 55 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
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How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 pounds skinless cod or other firm white fish, cut in 2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon turmeric
1 cup unsweetened shredded coconut
6 dried Kashmiri chiles, stems and seeds removed
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
4 garlic cloves
1-inch piece ginger, sliced
1 cup warm water
2 tablespoons coconut oil
1 medium yellow onion, finely chopped
2 medium tomatoes, finely chopped
2 cups water
2 tablespoons tamarind concentrate
1 teaspoon jaggery or brown sugar
12 curry leaves
6 cups steamed rice

Instructions

Season fish with 1 teaspoon salt and turmeric and refrigerate for 15 minutes. Meanwhile soak coconut and dried chiles in 1 cup warm water for 10 minutes.
Toast coriander, cumin, and peppercorns until fragrant. with the soaked coconut, chiles and soaking water, garlic, and ginger to a very smooth paste.
Heat coconut oil in a wide pot. Cook onion until translucent and lightly golden, 7 minutes, then add tomato and remaining salt and cook until soft and concentrated, 8 minutes. Fry the coconut paste 3 minutes without scorching.
Stir in 2 cups water, tamarind, jaggery, and curry leaves. Simmer gently for 8 minutes, then taste for a savory balance of chile, coconut, and tartness.
Nestle fish in a single layer. Cover and maintain the barest simmer without stirring until opaque, flaky, and 145°F at the thickest point, 6 to 9 minutes. Swirl the pot instead of breaking the pieces and serve with rice.

Goa, IndiaGoan coastal cooking

From the table

About this recipe

Goan fish curries vary by household, fish, and souring ingredient; this northern-Goa-leaning version uses fresh coconut masala, Kashmiri chile, and tamarind around gently poached fish.

Goan fish curries vary by region, household, fish, and souring ingredient; this northern-Goa-leaning version uses a fresh coconut masala and tamarind. Kashmiri chiles contribute color and aroma with moderate heat. Once fish enters, boiling or vigorous stirring will toughen and fragment it. This Kwilt version follows the reviewed household adaptation: Synthesize repeated Goan and Indian technique agreement where comparable star widgets are absent, name the regional variability honestly, and make gentle endpoint-controlled fish cookery explicit.

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