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Goan Fish Curry Recipe

Name: Mowgli Street Food Newcastles Goan Fish Curry Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 g boneless firm white fish fillets (e.g., kingfish, cod, snapper); 1 tsp turmeric; 1 tsp salt; 1 tbs lime juice; 3 tbs vegetable oil (or coconut oil for more authenticity); 1 tsp mustard seeds; 1 tsp fenugreek seeds (optional, use sparingly); 10 to taste curry leaves; 1 cup medium onion, finely sliced; 2 tbs fresh ginger, roughly chopped; 6 cloves garlic cloves; 1 cup fresh coriander (cilantro) stems and leaves, roughly chopped; 2 tbs tamarind concentrate (or soaked tamarind pulp, strained); 2 tsp Kashmiri chilli powder (or mild red chili powder for color); 1 tsp hot red chilli powder; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp fennel seeds (optional, lightly crushed); 400 ml water; 200 ml coconut milk (full-fat canned); 1 tsp palm sugar or brown sugar; 0.5 cup fresh coriander (cilantro) leaves, chopped; 0 to taste salt, to taste

Inspired by Mowgli Street Food Newcastle

Time45m

Serves4

Boneless market fish simmered in a deep, spiced sauce with tamarind, ginger, coriander & smoky Kashmiri chillies. Fiery, tangy, sweet & delicious.

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Ingredients

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Fish & Marinade

1 1/3 lb (600 g) boneless firm white fish fillets (e.g., kingfish, cod, snapper)

1 tsp turmeric

1 tsp Celtic sea salt

1 tbs ReaLime juice

Curry Base & Oil

3 tbs vegetable oil (or coconut oil for more authenticity)

1 tsp mustard seeds

1 tsp fenugreek seeds (optional, use sparingly)

10 to taste curry leaves

1 cup medium onion, finely sliced

Masala & Paste

2 tbs fresh ginger, roughly chopped

6 cloves Garlic cloves

1 cup fresh coriander (cilantro) stems and leaves, roughly chopped

2 tbs tamarind concentrate (or soaked tamarind pulp, strained)

2 tsp Kashmiri chilli powder (or mild red chili powder for color)

1 tsp hot red chilli powder

2 tsp Ground coriander

1 tsp Ground cumin

1 tsp fennel seeds (optional, lightly crushed)

Liquids & Finishing

1 2/3 cup (400 ml) water

7/8 cup (200 ml) coconut milk (full-fat canned)

1 tsp palm sugar or brown sugar

1/2 cup fresh coriander (cilantro) leaves, chopped

0 to taste salt, to taste

Method

Fish & Marinade

Prep and Marinate

Pat fish fillets dry and cut into 2–3cm pieces if large. In a bowl combine turmeric, 1 tsp salt and lime juice; toss fish gently to coat. Marinate for 10–15 minutes while you prepare the masala.

Masala & Paste

Make the fresh paste

In a blender or food processor add chopped ginger, garlic, coriander stems and leaves (reserve a handful of leaves for finishing), tamarind concentrate, Kashmiri chilli powder, hot chilli powder, ground coriander, ground cumin and fennel seeds. Add 3–4 tbsp of the measured water to help blend. Process to a smooth, slightly coarse paste (about 45–60 seconds). Scrape down sides as needed.

Curry Base & Cooking

Temper spices and sweat onion

Heat oil in a wide, heavy-bottomed pan over medium heat. When hot, add mustard seeds and let them pop (10–15 seconds). Add fenugreek seeds and curry leaves and fry for 10–15 seconds until fragrant. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and lightly caramelized, about 8–10 minutes.

Cook the masala

Add the blended masala paste to the pan. Reduce heat to medium-low and sauté the paste with the onions for 4–6 minutes, stirring frequently until the raw smell disappears and oil begins to separate slightly from the masala.

Simmer the curry

Pour in the remaining measured water (approximately 350–395 ml remaining) and stir to combine. Bring to a gentle simmer, then add coconut milk, palm or brown sugar and check seasoning. Simmer uncovered on low heat for 6–8 minutes to let flavors meld and the sauce thicken slightly.

Add the fish

Gently slide the marinated fish pieces into the simmering curry in a single layer. Spoon the sauce over the fish to cover. Simmer very gently (do not boil vigorously) for 6–8 minutes, or until the fish is opaque and flakes easily. Turn fish once halfway through if needed. Cooking time depends on thickness—avoid overcooking.

Finish and rest

Taste and adjust salt and tamarind/sugar balance — the curry should be tangy, slightly sweet and moderately spicy. Remove from heat and stir in chopped coriander leaves. Let the curry rest for 5 minutes for flavors to settle before serving.