Things Which Makes this Goan Fish Curry Different
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The Goan Curry consists of fish, potatoes, onions, coconuts, chilies, and other spices. Kashmiri chilies are specifically used as they give intense hot flavour as well as add colour to the dish.

Preparation time: 10 minutes

Cooking time: 30 minutes



For Paste

  • 2 cups - Fresh Coconut (scraped)
  • 12 Dry - Kashmiri Red Chillies (without seeds) 
  • 12-15 - Black Peppercorns
  • 1 tsp - Turmeric Powder
  • Salt to taste
  • 1 small ball - Tamarind (without seeds) 
  • 1 ½ tbsp - Coriander Seeds
  • 1 tsp - Cumin Seeds
  • ½ cup - Fresh Coconut Water
  • ¼ cup - Chilled Water
  • 1 large - Onion (sliced)
  • 1 inch - Ginger (peeled and sliced)
  • 6 - Garlic Cloves

For Coconut Milk 1

  • 1 ¼ cups - Fresh Coconut (scraped)
  • ¼ cup - Coconut Water
  • 1 cup Chilled Water

For Coconut Milk 2

  • Used Coconut scraped (from the 1st extract)
  • 1 cup - Chilled Water 

For Fish Marination

  • 4 Mackerel (medium size; cleaned and slit)
  • Salt to taste
  • ½ tsp - Turmeric Powder

For Curry

  • 2-3 - Cups Of Water
  • 2 Cups Prepared Paste
  • ½ Cup Coconut Milk (Second extract / Thin Milk)
  • 2-3 Kokum
  • 2-3 Sichuan Pepper
  • Marinated Fish
  • 1 Cup Coconut Milk (First Extract / Thick Milk)
  • Salt To Taste
  • 2-3 Kokum



  1. In a bowl, add scraped fresh coconut, dry Kashmiri red chillies, and black peppercorns
  2. Add turmeric powder, salt to taste, tamarind, and coriander seeds
  3. Add cumin seeds and coconut water 
  4. transfer mixture into a grinder
  5. Add onion, ginger, and garlic 
  6. Grind it into a smooth paste

Once done, set aside 

Coconut Milk

  1. In a bowl, add freshly scraped coconut and coconut water 
  2. Transfer mixture into a grinder
  3. Add chilled water and blend on high till the coconut is ground well. 
  4. Strain in a muslin cloth or a fine sieve 
  5. Collect the 1st extract in a bowl, once done set aside 
  6. Collect and put the coconut residue from the 1st extract into the blender
  7. Add chilled water and blend again
  8. Strain in a muslin cloth and collect 2nd extract in another bowl, once done set aside 

Fish Marination 

  1. On a plate, keep the cleaned Mackerel, slit it
  2. Sprinkle salt and turmeric powder, mix well to coat the fish, keep aside for 15 minutes

Fish Curry

  1. Heat in a pot, add water, add prepared paste and mix well
  2. Cook on medium flame, once it comes to a boil, add 2nd extract of coconut milk 
  3. Mix gently for 1-2 minutes
  4. Add kokum and Sichuan pepper, cook for 5-10 minutes on low flame
  5. Add the marinated fish and 1st extract coconut milk, stir well
  6. Let fish soak in all the masala, add salt and kokum 
  7. Stir it well
  8. Cook the fish on low flame, once ready, turn off the heat

The Goan fish curry is one of the most searched fish curries all over India.