Description
This vibrant Goan Fish Curry features tender white fish simmered in a rich, spiced tomato and tamarind sauce with aromatic mustard seeds, fresh coriander, and a touch of heat from green chilies. Perfectly paired with basmati rice, it delivers authentic coastal Indian flavors in just 35 minutes.
Ingredients
Units
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Curry Paste Ingredients
- 3 tbsp vegetable oil
- 2 long green chillies cut into half lengthwise and deseeded
- 1/2 red onion, chopped
- 6 garlic cloves
- 1 tbsp fresh ginger
- 1/2 tsp fenugreek powder
- 1/2 tsp black mustard seeds
- 3/8 tsp ground cloves
- 2 1/2 tbsp Kashmiri chilli powder
- 2 tsp cumin
- 1 tbsp coriander
- 2/3 cup canned tomato pulp/polp
- 6 tbsp water
- 2 tbsp tamarind puree
Main Ingredients
- 1.2 lbs firm-fleshed white fish
- 1 tbsp tomato paste
- 1 1/2 tsp sugar
- 1 tomato
- 1/2 red onion
- 2/3 cup water
- 1 tsp turmeric
- 1/4 tsp chilli powder
- 1/2 tsp black mustard seeds
- Basmati rice
- Finely sliced green chillies, optional
- 1/4 cup fresh coriander/cilantro leaves
Instructions
- Prepare the curry paste: Combine all paste ingredients in a tall jug or milkshake container, then blend until smooth, adding water as needed.
- Heat mustard seeds: In a large pot, heat oil over medium heat and add black mustard seeds, letting them sizzle for 30 seconds.
- Sauté onion: Stir in red onion and cook for 3 minutes until slightly golden.
- Cook curry paste: Add the curry paste, cooking for another 3 minutes to enhance the spices and remove excess water.
- Add tomato products: Turn the heat up to medium-high, mix in tomato paste and tomato pulp, and cook for 2 minutes.
- Simmer: Pour in water, coconut milk, sugar, salt, and chili powder if using, then bring to a gentle simmer.
- Cook fish: Stir in the fish and let it cook for 3 to 4 minutes until it flakes easily.
- Finish and serve: Remove from heat, garnish with fresh coriander and green chilies, and serve.
Notes
- Finely sliced green chillies are optional for extra heat.
- Serve with basmati rice for a complete meal.
