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Goan Fish Curry


A traditional fish curry from Goa (south-western part of India). Like most of the Goan food, this dish is red hot and delicious.....specially for spice lovers!

Indian Seafood & Fish Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: Goan Non-Vegetarian

800  gram(s) pomfret sliced and cleaned
1  onion sliced
1  small tomato chopped
4  green chillies slit and deseeded
1  cup(s) coconut milk
1  tablespoon(s) oil
4  tablespoon(s) water
salt to taste
Grind to a fine paste:
12  dry red chillies
2  tablespoon(s) coriander seeds
1  teaspoon(s) cumin seeds
1  tablespoon(s) chopped ginger
1  teaspoon(s) chopped garlic
1  tablespoon(s) tamarind paste
1  teaspoon(s) turmeric powder
12  tablespoon(s) water or as required

  1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
  2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5  minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
  3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6  minutes or till the fish is cooked but firm.


  • Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.

Serve hot with: slices of bread or Lacy Rice and Coconut Pnacakes (Appam) and Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot steamed rice.

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