Goan fish curry recipes are a celebration of Goa’s coastal flavors and culinary heritage. These recipes showcase a harmonious blend of aromatic spices like turmeric, red chilies, cumin, coriander, and mustard seeds, which perfectly complement the fresh catch from the Arabian Sea. The curry base, enriched with coconut milk, tamarind, and tangy elements like kokum or vinegar, creates a luscious and vibrant curry.
From succulent pomfret and kingfish to robust mackerel and snapper, a variety of fish can be enjoyed with these flavorful curries. Whether paired with steamed rice or traditional Goan bread, these dishes offer a symphony of flavors that transport diners to the sun-kissed shores of Goa, inviting them to savor the region’s culinary traditions and coastal bliss.
Kingfish Curry
Curry with a delicate spice profile is Goan Coconut Milk Kingfish Curry. The kingfish (also known as seer fish) pairs beautifully with heated rice and this mild curry. This curry is appropriate for both kids and seniors.
Ingredients
[ Standard Measure – 1 cup = 250 ml.]
- King Fish (slices) – 400 to 500 gms.
- Onion (sliced) – 1 medium
- Tomato (sliced) 1 small
- Green Chillies (slit) – 2 to 3
- For the Spiced Coconut Milk:
- Coconut (grated) – 1 medium (1 ½ cup – grated)
- Tamarind – 1 small marble-sized ball
- Jeera [Cumin] Seeds – ½ tsp.
- Coriander Seeds – 2 tsp.
- Garlic – 3 cloves
- Red Kashmiri Chillies (deseeded) – 6 to 8
- Turmeric – 1 tsp.
- Oil – 1 tbsp.
- Sugar – ½ to 1 tsp.
- Salt – 1 tsp.
Steps to prepare Kingfish curry
Step 1: Clean the fish slices, dry them thoroughly, sprinkle them with 1 1/2 teaspoons of salt, and let them aside for 20 minutes.
Step 2: With 2 12 cups of water, blend all of the components for the spiced coconut milk into a fine paste. Using a fine mesh strainer, separate the flavored coconut milk from the crushed masala paste.
Step 3: In a pot with 1 tablespoon oil heated, sauté the onion until tender. After adding, sauté the tomato for one minute. On medium heat, add the sugar, spiced coconut milk, and 1 tsp. of salt. Bring to a boil.
Step 4: When the curry has to a boil, add the fish slices and simmer for 6–7 minutes on low heat with the lid on. Green chilies should then be added. Remove the pot from the heat, then stir it gently to combine. Turn off the heat and cover the pot. Before serving, let the curry for 5 minutes to rest.
Tip: Red chilies of the high grade will give a curry its desired color.
Lady Fish Curry
Goan Lady Fish Curry is a tasty, quick-to-prepare curry that’s ideal for midweek lunches. Nearly every Goan household makes it. Omega-3 fatty acid-rich ladyfish decreases blood pressure and harmful cholesterol. To benefit from fish’s health advantages, it is always best to consume it in stews instead of deep-frying it.
It is served with Steamed Rice, Rava Fried Prawns, Salad, and Pickles and is perfect for lunch or dinner.
Ingredients
- 2 Ladyfish
- 1/2 cup Fresh coconut, grated
- 20 grams Tamarind
- 1 teaspoon Turmeric powder (Haldi)
- 1 Mooli/ Mullangi (Radish)
- 4 Dry Red Chillies
- 3 Whole Black Peppercorns
- 1/2 teaspoon Coriander (Dhania) Seeds
- 1/2 cup Onion, chopped
- 1 teaspoon Oil
For marination
- 1 tablespoon Turmeric powder (Haldi)
- 1/2 tablespoon Red Chilli powder
- 1 teaspoon Salt
How to prepare Lady Fish Curry
Step 1: Clean the fish and chop it into two to three pieces before beginning to make the Goan Lady Fish Curry Recipe. Wash, then set aside.
Step 2: Apply salt, salt, and turmeric, red chili powder, and marinate for at least 30 minutes.
Step 3: Cut the radish into fingers that are 2 inches long and cook them separately.
Step 4: Making the gravy is the following stage. To prepare a thin gravy, blend shredded coconut, turmeric powder, tamarind, peppercorns, coriander, and red chilies in a food processor with 1/2 cup water.
Step 5: Oil should be added to a heavy-bottomed skillet, and chopped onions should be fried in it until browned.
Step 6: Add the fish and simmer for 2 minutes over medium heat. Stir after pouring the gravy.
Bangda Fish Curry
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Bangda is the ideal fish for Goan fish curry. Bangda, also known as mackerel, is a plentiful fish in Goan waters and is a favorite among locals. Its distinctive flavor and scent make it the ideal complement to the Goan fish curry. Bangda’s powerful taste blends beautifully with the Goan fish curry’s hot and sour notes. Bangda’s powerful taste blends beautifully with the Goan fish curry’s hot and sour notes. A nutritious fish to add to your diet is bangda. It contains enough omega-3 fatty acids, which are proven to protect the heart. Additionally, it has a high protein content.
Ingredients
- 4 medium mackerel bangda (cut to pieces)
- 1/4 lemon-size tamarind
- 1 medium onion finely chopped
- coconut oil
- salt
To roast – Batch 1
- 1 tablespoon coriander seeds
- 10 black peppercorns
- 5-6 dry red chilies
- 1/2 teaspoon turmeric powder
To roast – Batch 2
- 1 cup grated coconut
To roast – Batch 3
- 1/2 teaspoon urad dal
- 1/4 teaspoon fenugreek seeds methi seeds
- 1/4 teaspoon of rice grains uncooked
How to prepare Bangda Fish Curry
Step 1:Prepare the ingredients for roasting in each of the three batches. Peppercorns and coriander seeds are the first spices to be dry-roasted in a heated pan.
Step 2:To prevent burning, add the turmeric powder and red chilies at the end.
Step 3:Onto a platter, place the cooked items. The grated coconut should now be added to the pan and cooked until golden brown.
Step 4:Rice, fenugreek seeds, and urad dal are roasted in the same pan with little oil and then transferred to another dish. Turn off, move to another dish, and wait for everything to cool.
Step 5:Once you have a finely ground paste, combine the first batch of roasted spices and grated coconut in a blender with a little amount of water at a time.
Step 6: Blitz one more while adding the soaking tamarind.whirl till fine paste forms. Also, grind the third batch to a paste or powder. For this, I used a mortar and pestle.
Step 7: Powder up batch number three. Onions should be sweated in oil over a medium temperature in a saucepan. Cook the onions slowly.
Step 8:Fry until they begin to become brown. Mix well before adding the ground pastes. Add salt and water, stir thoroughly, and then bring to a boil over high heat while covering.
reheat the curry sauce too.
Step 9:When you add the fish pieces to the pot in the following step, there should be enough water to cover them.
Step 10:Reboil the mixture after adding the mackerel pieces. Before turning off the stove, you can let the curry decrease somewhat. After incorporating the fish pieces, try not to stir too much. The fried fish will flake off if you are not cautious.
Step 11:Give the mackerel chunks a few hours to soak up the flavors of the fish curry.
Serve with some parboiled rice that is sizzling hot.
Konkani Fish Curry
The cuisine of the Southern Konkan area of Goa and Maharashtra is known as Konkani or Malvani. Malvani cuisines are known for being primarily non-vegetarian, however, there are also plenty of vegetarian options.
Due to the abundance of fresh fish, coconuts, and dried red chilies, Konkani Fish Curry from the coastal regions is unquestionably one of the greatest curries in the entire globe. For the Konkani Style Fish Curry to create a taste feast on your tongue, a wide variety of ingredients is needed. It is considered to be a staple of Malvani cuisine and is often made in clay pots. Pomfret, Kingfish, and Makerel are frequently used, and they are all readily accessible in Indian fish markets.
Main Ingredients
- 500 grams Any Fish Without Nails-cleaned & cut into curry cut pieces
- 3 Tablespoon Edible Oil
For Dry Roast Masala
- 2 Tablespoon Coriander Seeds
- 1 Teaspoon Cumin
- 1 Teaspoon Mustard Seeds
- 1/4 Teaspoon Fenugreek Seeds
- 5-6 Dry Red Chilies
- 6-7 Dry Curry Leaves
For Curry
- 1 Cup Coconut Milk
- Turmeric Powder use a pinch of turmeric powder
- 2 Tablespoon Tamarind Extract
- 2 Medium Sized Onions Finely Grinded to Paste
- 2 Medium Sized Tomatoes Finely Grinded to Paste
- 2 Teaspoon Ginger Garlic Green Chili Paste
- Salt to Taste
How to prepare Konkani Fish Curry
Step 1:Thoroughly clean the fish pieces, sprinkle with salt and turmeric, and then lay them aside.
Step 2:Dry roast all six ingredients in a small pan. When they are aromatic, pulverize them.
Step 3:Take a larger skillet, pour 2 tablespoons of oil into it, and then add the onion paste. When it gets a light brown, sauté.Add onion paste to the hot oil.
Step 4:Stir in the ginger, garlic, and green chili paste, and cook until the oil separates.
Now stir in tomato paste and cook for an additional 5 to 7 minutes.
Step 5:Give the mixture a vigorous toss before adding Dry Roast Masala. Add the coconut milk and simmer for a further two to three minutes.
Step 6:Stir in 2 cups of water, then bring the curry to a boil. For an additional 2 minutes, add the tamarind extract.
Step 7:The curry will now begin to boil after you add the fish pieces. according to taste, adjust the salt. Don’t overcook it
Step 8:With simple rice, serve hot.
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