Goan Fish Curry

Name: Goan Fish Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 1/2 tbsp Kashmiri chilli powder ((Note 1)); 1 tbsp coriander; 2 tsp cumin; 1 tsp turmeric; 1/2 tsp fenugreek powder ((Note 2)); 3/8 tsp ground cloves; 6 cloves garlic (, minced); 1 tbsp fresh ginger (, finely grated); 2 tbsp tamarind puree ((Note 3)); 1/2 red onion (, chopped); 6 tbsp water ((plus more, as needed)); 3 tbsp vegetable oil; 1/2 tsp black mustard seeds ((Note 4)); 1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced); 1 tbsp tomato paste; 2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5)); 2/3 cup water; 400 ml / 14oz coconut milk (, full fat (Note 6)); 1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt)); 1 1/2 tsp sugar; 1/4 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 / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9)); 1/4 cup fresh coriander/cilantro leaves; Finely sliced green chillies (, optional); Basmati rice

Recipe video above. 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 reci

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (139) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

2 1/2 tbsp Kashmiri chilli powder ((Note 1))
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder ((Note 2))
3/8 tsp ground cloves
6 cloves garlic (, minced)
1 tbsp fresh ginger (, finely grated)
2 tbsp tamarind puree ((Note 3))
1/2 red onion (, chopped)
6 tbsp water ((plus more, as needed))
3 tbsp vegetable oil
1/2 tsp black mustard seeds ((Note 4))
1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
2/3 cup water
400 ml / 14oz coconut milk (, full fat (Note 6))
1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
1 1/2 tsp sugar
1/4 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 / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies (, optional)
Basmati rice

Steps

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!

Nutrition Facts (per serving)

484 kkal

Protein 34g (40%)

Carbs 15g (18%)

Fat 35g (42%)

Macronutrients

Calories48424% DV

Protein34g68% DV

Carbs15g5% DV

Fat35g54% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 5.476

Per Serving Rp 1.369/serving

🏠 Save ~Rp 10.952 compared to buying!

📋 Price Breakdown (26% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
Kashmiri chilli powder	1 tbsp	Rp 8.000/100g	Rp 1.200
coriander	1 tbsp	-	-
cumin	2 tsp	Rp 70.000/kg	Rp 700
turmeric	1 tsp	-	-
fenugreek powder	0.5 tsp	Rp 8.000/100g	Rp 200
ground cloves	0.375 tsp	-	-
garlic	6 cloves	-	-
fresh ginger	1 tbsp	-	-
tamarind puree	2 tbsp	-	-
red onion	0.5	-	-
water	6 tbsp	-	-
vegetable oil	3 tbsp	-	-
black mustard seeds	0.5 tsp	-	-
red onion	0.5	-	-
tomato paste	1 tbsp	Rp 12.000/kg	Rp 180
canned tomato pulp/polp	0.6666666666666666 cup	Rp 12.000/kg	Rp 1.896
water	0.6666666666666666 cup	-	-
/ 14oz coconut milk	400 ml	-	-
salt	0.25 tsp	-	-
sugar	0.5 tsp	-	-
chilli powder	0.25 tsp	Rp 8.000/100g	Rp 100
long green chillies	2	-	-
tomato	1	Rp 12.000/kg	Rp 1.200
/ 1.2 lb firm-fleshed white fish	600 g	-	-
fresh coriander/cilantro leaves	0.25 cup	-	-
Finely sliced green chillies	-	-	-
Basmati rice	-	-	-