Goan Fish Curry

This is typical traditional Goan fish curry preparation. You can make this with any fleshy fish that will not disintegrate into the curry. Serve curry hot over rice.

Goan fish curry plated over steamed white rice and served with lime wedges
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
4 servings


  • ½ pound white fish, cut into thin slices (such as pomfret)

  • salt to taste

  • ½ cup grated coconut

  • 5 red Kashmiri chiles

  • 4 cloves garlic, peeled

  • 1 ½ tablespoons coriander seeds

  • 4 whole peppercorns

  • ½ teaspoon ground turmeric

  • 2 pieces kokum (fruit from the mangosteen family)


  1. Season fish pieces with salt.

  2. Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.

  3. Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

Cook's Note:

You can add coconut milk and use powder masalas for the rest of the spices.

Nutrition Facts (per serving)

109 Calories
4g Fat
8g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 109
% Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 16%
Cholesterol 24mg 8%
Sodium 78mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 11g
Vitamin C 3mg 15%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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