Goan Fish Curry

Name: Goan Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: west indian
Ingredients: 30 ml · Coconut oil; 100 g · Fresh coconut (grated); 30 g · Fresh coriander leaves; 5 ml · Ginger-garlic paste; 400 g · Kingfish or pomfret; 5 ml · Mustard seeds; 1 piece · Onion; 5 ml · Red chili powder; Salt; 5 ml · Turmeric powder; 300 ml · Water

30 min596 kcal 2 servingsEasy

west indian gluten freedinnerlunch

Nutrition per serving

estimated

596kcal

Protein46g

Carbs18g

Fat39g

Fiber9g

Estimated — 4 ingredients not in food database (99% mass accounted for)

Flavor profile

Spice

Richness

Method

1Wash the fish pieces thoroughly under cold water, pat dry with a clean cloth, and set aside.
2In a small bowl, mix the ground coconut, turmeric powder, red chilli powder, and a pinch of salt. Add 2 tablespoons of water to make a smooth paste.
3Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat.
4Add the mustard seeds and let them splutter. Then add the chopped onions and sauté until golden brown.
5Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
6Stir in the coconut paste and cook for 3–4 minutes, stirring continuously to prevent sticking.
7Add the fish pieces gently, ensuring they are well coated in the curry base. Cook for 2 minutes on each side.
8Pour in 300 ml of water, bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the fish is cooked through and the curry thickens.
9Garnish with fresh coriander leaves and serve hot with steamed rice or appam.