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Tangy. Creamy. Coastal Comfort in a Bowl.
There’s something magical about Goan food—especially when it includes fresh fish and creamy coconut milk! This Goan Fish Curry is one of those timeless dishes that takes you straight to the seaside with just one bite. It’s bold with spices, smooth with coconut milk, and has a slight tang from tamarind that balances everything out.
Whether you’re from Goa or just love good seafood, this curry will become a favorite at your table. And don’t worry—it’s easy to follow, even if you’ve never made fish curry before!
Why You’ll Love This Goan Fish Curry with Coconut Milk Recipe
Classic Goan Flavor – All the spice and soul of coastal Indian cooking.
Easy to Customize – Swap the fish, tweak the spice, make it yours!
Comfort Food Vibes – Great with rice, roti, or crusty bread.
One-Pot Wonder – Everything simmers together beautifully.
Naturally Dairy-Free & Gluten-Free – Clean, whole ingredients.
Ingredients & What They Do
For the Fish Marinade
Pomfret (3 medium, ~500g): Light, delicate fish—perfect for curry.
Turmeric + Salt: Helps flavor and clean the fish.
For the Coconut Milk
Fresh grated coconut (1 cup): Gives that rich, creamy texture.
Water (½ cup + 1 cup): Used to make thick and thin coconut milk.
For the Spice Paste
Tamarind: Adds tanginess and balance.
Grated coconut, onion, garlic, ginger: Builds the curry’s depth.
Kashmiri chilies: For color and mild spice.
Spices (turmeric, peppercorns, cumin, coriander): The heart of the flavor!
Water (1 cup): Helps blend into a smooth paste.
For the Curry
Onion + green chili: For texture and a kick.
Sugar + salt: Rounds out the flavors.
Coconut oil (or any oil): Adds a lovely aroma.
Thick + thin coconut milk: Creates layers of creaminess.
Step-by-Step Instructions
1. Marinate the Fish
Sprinkle the pomfret slices with turmeric and salt. Let it sit for 15 minutes—this helps firm the fish and add flavor.
2. Extract the Coconut Milk
Blend grated coconut with ½ cup water → strain for thick milk.
Blend again with 1 cup water → strain for thin milk.
Set both aside. You’ll use the thin milk to simmer, and the thick milk at the end.
3. Make the Spice Paste
Soak tamarind in ½ cup warm water for 15 minutes..
After soak, blend the tamarind together with onion, peppercorns, cumin,
coriander seeds, ginger, garlic, Kashmiri chilies, turmeric, and
coconut, 1 cup water until very smooth.
4. Cook the Curry Base
Heat oil in a deep pan. Sauté chopped onions until golden.
Add the spice paste and cook for 1–2 minutes.
Pour in ½ cup water (rinse the blender!) and the thin coconut milk.
Season with salt and sugar. Let it simmer for 6–8 minutes.
5. Add the Fish
Place the marinated pomfret pieces gently into the curry.
Add the slit green chili.
Swirl the pan (don’t stir!) so the fish doesn’t break.
Simmer gently for 5 minutes.
6. Finish with Thick Coconut Milk
Turn down the heat and pour in the thick coconut milk.
Give the pan a gentle swirl again. Simmer 2–3 minutes more.
7. Serve & Enjoy!
Turn off the heat and let it rest for a few minutes.
Serve hot with steamed rice, chapati, or crusty bread. Bliss in a bowl.
Cooking Tips & Techniques
Don’t Stir the Fish – Always swirl the pan to avoid breaking tender fish.
Use Kashmiri Chilies – They give great color without too much heat.
Taste as You Go – Adjust tamarind, sugar, or salt to suit your style.
Fresh Coconut Is Best – But frozen works too if grated fresh is hard to find.
Grind Paste Smoothly – A creamy curry starts with a silky spice base.
Recommended Equipment (Amazon Links)
Mixer Grinder
Fine Mesh Strainer or Muslin Cloth
Heavy-Bottomed Pan
Measuring Spoons & Cups
Wooden Spatula or Silicone Spoon
How to Serve It
Serve with steamed white rice for a traditional Goan meal.
Pair with rice flour roti (pola) or soft bread rolls.
Add a side of pickled onions or a light salad for freshness.
Diet-Friendly Options
Dairy-Free: Already dairy-free!
Low Carb: Serve with cauliflower rice.
Vegetarian Twist: Swap fish with tofu or boiled eggs.
No Pomfret? Try cod, kingfish, or even prawns.
Best Ways to Store
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop over low heat—avoid boiling the coconut milk.
Don’t freeze—the coconut milk can split.
Recipe Variations
Add Veggies: Okra or spinach works well in the curry.
Use Dried Kokum Instead of Tamarind – For a tangy Goan variation.
Make it Thicker: Add 1–2 tbsp more coconut paste for a richer curry.
FAQs – Common Questions
Can I use canned coconut milk instead of fresh?
Yes, but dilute it with a bit of water. Fresh gives a richer taste.
What fish can I use if pomfret isn’t available?
Cod, mackerel, sea bass, or prawns all work great!
Why swirl the pan instead of stirring?
To keep the fish whole and tender without breaking.
Is this dish very spicy?
Not really—Kashmiri chilies are mild. But you can adjust heat easily.
Can I make this curry ahead of time?
Yes! In fact, it tastes better the next day. Just don’t add the thick coconut milk until reheating.
Goan Fish Curry( Pomfret ) with Coconut Milk
Equipment
- Mixer grinder or blender
- Deep cooking pan or kadai
- Strainer or muslin cloth
- Knife and chopping board
- Measuring spoons and cups
Ingredients
For Marinating Fish:
- 500g pomfret (about 3 medium-sized fish), cleaned and sliced
- ¼ tsp turmeric powder
- ½ tsp salt
For Coconut Milk:
- 1 cup freshly grated coconut
- 375 ml water (divided into 125 ml for thick and 250 ml for thin coconut milk)
For Curry Paste:
- 1-inch tamarind ball (soaked in ½ cup warm water)
- 1 medium onion, chopped
- 6 garlic cloves
- ½ inch ginger
- 8 dried Kashmiri red chilies
- ¼ tsp turmeric powder
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 6 black peppercorns
- 1 cup grated coconut
- 250 ml water (for grinding)
For Curry Base:
- 1 medium onion, finely chopped
- 1 green chili, slit
- ½ tsp sugar
- 1½ tsp salt (divided, to taste)
- 3 tbsp coconut oil (or any cooking oil)
- 125 ml thick coconut milk
- 250 ml thin coconut milk
- ½ cup water (optional for adjusting consistency)
Instructions
- Marinate FishRub fish slices with turmeric and salt. Set aside for 15–20 minutes.
- Extract Coconut MilkBlend grated coconut with 125 ml water to extract thick coconut milk. Strain and set aside.Blend the leftover coconut again with 250 ml water to extract thin coconut milk. Set aside.
- Prepare Curry PasteSoak tamarind in warm water for 15 minutes. In a blender, combine soaked tamarind (with water), chopped onion, garlic, ginger, chilies, turmeric, cumin, coriander seeds, peppercorns, grated coconut, and 250 ml water. Blend into a fine paste.
- Make the CurryHeat oil in a deep pan. Sauté chopped onion until golden brown.Add the ground curry paste. Sauté for 2 minutes, then rinse blender with ½ cup water and add it to the pan.Stir in thin coconut milk. Season with 1 tsp salt and ½ tsp sugar. Simmer for 6–8 minutes.
- Add FishGently place marinated fish slices into the simmering curry. Add green chili.Cook on low heat for 5 minutes. Do not stir with a spoon—swirl the pan instead to avoid breaking the fish.
- Finish with Thick Coconut MilkPour in thick coconut milk. Gently swirl to combine.Simmer for another 2–3 minutes. Adjust seasoning and consistency with water if needed.
- ServeTurn off the heat and let it rest for a few minutes. Serve hot with steamed rice or Goan bread.
Notes
Pro Tips & Variations
- Use Fresh Fish: For the best texture and flavor, opt for fresh pomfret or similar firm white fish.
- Control the Heat: Adjust chili quantity to match your spice preference.
- Don’t Skip Roasting Spices: Toasted spices in the paste add an essential depth and aroma to the curry.
- Substitute Coconut Milk: If fresh coconut is unavailable, use good-quality canned coconut milk.
- Make It Vegetarian: Replace fish with tofu, paneer, or vegetables like okra or cauliflower.
- Balance the Tang: Add tamarind gradually to avoid overpowering sourness—taste and adjust.
Wrap-Up
This Goan Pomfret Fish Curry is all about bold flavors and simple ingredients that come together to create something amazing. It’s comforting, creamy, and full of spice—but never overwhelming.
If you’re craving a taste of the coast, this dish will hit the spot. And once you try it, you’ll want to make it again and again!
Now go grab that pomfret—and let’s make curry magic.
Let me know if you’d like this as a printable recipe card!