By Aditi Saraswat
March 7, 2026
Weekend calls for a relaxed meal at home, and Goan fish curry fits into it perfectly. Prepared with coconut, tamarind, and basic spices, this Goan-style curry turns simple fish into a delightful meal, best enjoyed with hot steamed rice.
400 g firm fish pieces (kingfish/pomfret) 1 cup freshly grated coconut 2 dried red chillies 1 teaspoon turmeric powder 1 tablespoon coriander seeds 3 garlic cloves 1 small onion, chopped 1 tablespoon tamarind pulp 1 tablespoon coconut oil 1½ cups water Salt to taste
Grind 1 cup of grated coconut, 2 dried red chillies, 1 teaspoon of turmeric, 1 tablespoon of coriander seeds, and 3 garlic cloves to make a smooth paste.
In a pan, heat 1 tablespoon of coconut oil and add 1 chopped onion to it. Sauté for about 2–3 minutes until it turns soft and lightly golden.
To this, add the prepared spice paste and cook for about 2 minutes on medium flame until the raw fragrance of spices disappears.
Pour 1½ cups of water, 1 tablespoon of tamarind pulp and mix everything well. Let the curry cook on a low flame, gently for about 4–5 minutes.
Add the fish pieces and salt to the curry. Cook on a low flame again for 6 to 8 minutes until the pieces become soft and soak up all the flavour.
In the end, drizzle a little coconut oil and keep the curry to rest for 5-10 minutes so that the flavours can settle, then serve hot with steamed rice.