Goan fish curry
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5 from 13 votes

Goan fish curry

With a tang from the tamarind and plenty spice, this Goan fish curry is easy to make & so packed with flavor.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: 30 minute meal, curry, fish curry, Goan curry, traditional Indian curry
Servings: 2 - 3
Calories: 534kcal
Author: Caroline's Cooking


For the spice paste/masala

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 - 3 cloves garlic
  • 1 tbsp chopped fresh ginger (approx a 1in/2.5cm piece)
  • 1/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp turmeric

For curry

  • 1 tbsp vegetable oil
  • 2 green chilis
  • 1 onion
  • 1 tomato
  • 1 lb haddock 450g or use cod, pollock or other firm white fish
  • 2 tsp tamarind concentrate
  • 1 cup coconut milk 240ml


  • Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
  • Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
  • Finely dice the chilis and onion. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
  • Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).
  • Cut the fish into large bite-sized chunks.
  • Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
  • Serve over rice.


Calories: 534kcal | Carbohydrates: 22g | Protein: 41g | Fat: 33g | Saturated Fat: 27g | Cholesterol: 122mg | Sodium: 949mg | Potassium: 1208mg | Fiber: 4g | Sugar: 9g | Vitamin A: 22.2% | Vitamin C: 24.2% | Calcium: 9.7% | Iron: 33%