Goan-Style Coconut & Tamarind Fish Curry
This classic Goan curry balances the sweet richness of coconut milk with the sharp, tangy kick of tamarind paste and a fragrant blend of coastal spices. Firm white fish absorbs the fiery, aromatic sauce beautifully.
Prep & Cook Details
- Prep time: 15 mins
- Cook time: 20 mins
- Servings: 3–4
Ingredients
For the Curry Paste (Masala):
- 1 tbsp tamarind paste (or tamarind concentrate)
- 1 tsp ground turmeric
- 1 tbsp Kashmiri chili powder (for vibrant colour and gentle heat)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 4 cloves garlic, peeled
- 1 inch fresh ginger, peeled
- 3-4 tbsp water (to blend)
For the Curry:
- 500g firm white fish fillets (such as cod, sea bass, or monkfish), cut into bite-sized chunks
- 1 tbsp coconut oil or vegetable oil
- 1 small yellow onion, finely sliced
- 1 green chili, slit lengthwise
- 400ml (1 tin) full-fat coconut milk
- 100ml fish stock or water
- 1 tsp brown sugar or jaggery (optional, to balance tartness)
- 1 tsp sea salt (or to taste)
To Serve:
- Fresh coriander, coarsely chopped
- Steamed basmati or red rice
- Fresh lime wedges
Method
1.Marinate the Fish:Locks in moisture and flavor.
Place the fish chunks in a bowl and season lightly with a pinch of salt and ½ tsp of ground turmeric. Set aside while you make the curry paste.
2.Make the Spice Paste:Quick pulse • Smooth consistency.
Add the tamarind paste, ground turmeric, Kashmiri chili powder, ground coriander, cumin, garlic, ginger, and 3–4 tbsp water to a small blender or food processor. Blend into a smooth, thick red paste.
3.Sauté Aromatics & Spice Paste:Medium heat • 5-6 minutes.
Heat the coconut oil in a wide pan or wok over medium heat. Add the sliced onion and green chili, cooking for 4–5 minutes until soft and golden. Add the prepared curry paste and stir continuously for 2 minutes until fragrant and oil begins to separate slightly.
4.Simmer the Coconut Base:Medium-low heat • 8 minutes.
Pour in the coconut milk and fish stock, stirring well to combine with the paste. Bring to a gentle simmer, then stir in the brown sugar (if using) and salt. Let the curry simmer gently for 5–7 minutes to allow the flavors to deepen.
5.Poach the Fish & Finish:Low heat • 4-5 minutes.
Gently add the marinated fish chunks to the simmering curry, pressing them down into the liquid. Cover and simmer on low heat for 4–5 minutes until the fish is opaque, tender, and flakes easily. Taste and adjust salt or tamarind if needed.
6.Garnish & Serve Hot:Immediate presentation.
Garnish generously with fresh coriander. Serve hot over steamed basmati rice with fresh lime wedges on the side.