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Delicious Goan Fish Curry - Coastal Flavors in a Tangy Sauce

Goan Fish Curry( Pomfret ) with Coconut Milk

Czarryy
A traditional Goan delicacy made with pomfret fish, freshly ground spices, tangy tamarind, and creamy coconut milk. This coastal curry is vibrant, comforting, and packed with flavor—perfect with rice or roti.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Goan, Indian Coastal
Servings 4
Calories 340 kcal

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 Fish
    Rub fish slices with turmeric and salt. Set aside for 15–20 minutes.
  • Extract Coconut Milk
    Blend 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 Paste
    Soak 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 Curry
    Heat 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 Fish
    Gently 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 Milk
    Pour in thick coconut milk. Gently swirl to combine.
    Simmer for another 2–3 minutes. Adjust seasoning and consistency with water if needed.
  • Serve
    Turn 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.
Keyword coconut fish curry, Goan fish curry, Goan recipe, pomfret curry, seafood curry