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Today, we are making Goan Fish Curry. This tamarind-infused fish curry is a popular recipe in India and abroad. The first whiff of this dish will transport you to the bustling seaside market, where the scent of spices and salty air is the forefront of exciting curries.

Goan fish curry has a fascinating history; the dish evolved from ancient proto-curries. Long before curries existed, the Indians were masters of spices. Pottery shards from the Indus Valley civilization, dating back 5300 years, have been found with traces of turmeric and ginger. There are even literary references in the Sangam literature to crab-and-dried-fish curry, which the coastal people of India ate during the third Century BCE. In those days, ancient fish curries had no chilies and tomatoes; they used black pepper, ginger, and mustard seeds.

Ingredients

Nile Perch, Onions, Ginger, Garlic, Cumin seeds, Turmeric, Cumin Powder, Black Pepper powder, Red chili, Kashmiri chili powder, Curry leaves, Mustard seeds, Tomato Paste, Tamarind Paste, Water, Coconut cream, Brown Sugar, Apple Cider Vinegar.

Choose a firm white fish for the Goan fish curry, consider Nile perch, other types of fish to use are Kingfish, Pomfret, Mackerel, Seabass, Snapper, and barramundi are great options. Onions, Ginger, and Garlic provide the savoury basis of this dish. When caramelized, they add a light crunch and a subtle sweetness. Cumin seeds, along with cumin powder, enhance the nutty flavours in the fish curry.

Turmeric, mustard seeds, and black pepper powder add spiciness. Kashmiri chili powder has less heat than chili powder. Curry leaves add that distinctive curry flavour to the dish. Tomato paste serves as the foundation of the gravy; using the concentrated form of tomato paste significantly reduces the cooking time. If using fresh tomatoes, the cook time would increase by 15 minutes. Tamarind paste adds a tangy and tart flavour to the dish. You can purchase the block version, strain it through a sieve and then cheesecloth, or purchase the paste in ready-made form. Apple cider vinegar enhances the flavour of the tamarind paste. Brown sugar balances the tomato’s taste.

Instruction

Begin by washing the fish and cutting it into rectangular cubes; you can also cut the fish into bite-sized pieces. Place the fish in the fridge. When purchasing the fish from the fishmonger, request that the skin and the central bony part be removed.

Add cooking oil to a pot and set the temperature to medium heat. Once hot, add the onions and ginger, and caramelize until lightly browned. Then add the sliced garlic and sauté for 2 minutes. Once sauteed, add the spices such as mustard seeds and cumin seeds. During this process, the seeds will release their natural oils. Thereafter, add the spices, chilies, and curry leaves.

Add the tomato paste, tamarind and water. Simmer for ten minutes until a rich tomato gravy forms, at this point the fragrance will be tangy with a bit of sharpness to it.

Add the coconut cream and stir thoroughly. Add the pieces of rectangular fish on top of the curry, and coat the fish with the sauce. Add the balance of the water and simmer for ten minutes.

During this time, the fish will absorb the flavours of the spices. Be careful when stirring as the fish is delicate and breaks apart easily. The Goan fish curry is ready to be served and enjoyed immediately.

What to Serve with Goan Fish Curry?

This curry pairs beautifully with basmati rice or garlic naan. You can also serve a salad along the dish such as Cucumber salad, Rocket and Red pepper salad.

How to Store Goan Fish Curry?

Allow the curry to cool to room temperature and store in the fridge within two hours of cook time, for two to four days. Reheat on the stove or in the microwave. You can freeze the Goan fish curry for up to three months, store in a zip-lock packet and remove as much air as possible and seal. Make sure to fold the packet in half to reduce spillage during the defrost process. To reheat, defrost and cook on the stove to reduce any excess liquid.

Expert tips on Goan Fish Curry

The traditional way to cook Goan fish curry is to use a generous amount of tamarind paste. Usually, a few teaspoons will suffice to create that authentic flavor. If you prefer a dish with less tang and more coconut flavour, use less tamarind. Start with a small amount and taste the sauce. Apple cider vinegar adds more tartness to the dish. Coconut cream is an important element that rounds out and balances the flavors. If you want to use fresh tomatoes, use three medium-sized tomatoes and cook for a further 15 minutes. Tomato paste is preferred because it adds a richer flavor to the dish. Choose full-fat coconut milk or coconut cream for the best results.

How to prepare tamarind paste?

From scratch, purchase a block of tamarind and soak it in warm water for ten to twenty minutes. Use a large dish for this step. Thereafter, press the tamarind paste through a sieve to create a paste-like substance. The block of tamarind will usually have a few strands of tamarind root, and most often, it will also contain the seeds. The root strands and seeds are inedible; discard them. The second step is to place the paste through a cheese cloth; there may be tamarind seed remnants with a gritty texture, almost like sand.

Passing the tamarind paste through a cheesecloth is important to ensure there’s no gritty texture in the curry. You can also purchase the store-bought tamarind paste to avoid these extra steps. Check the label to ensure it has minimal sugar; if it contains sugar, omit the brown sugar in the recipe. Alternatively, look for tamarind-flavored sauces and adjust the tartness with apple cider vinegar.