February 10, 2016

Fish goan curry

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  • 1 lemon, quartered
    2 medium sized fish, (any with firm white flesh, boneless and cut either into pieces or long slices)
    A pinch of salt

For the Masala:

1/2 tsp cumin seeds
1/2 tsp turmeric powder
4 flakes garlic
8 Kashmiri red chillies
1 Tbsp coriander seeds
1 coconut, grated
1 1/2 inch lump tamarind, soaked in water
1/2 cup water
1 onion, finely sliced
2 green chillies, sliced


Marinate the fish in salt and lime (half a lime) juice for 10 minutes.

Grind all the masalas togethar. Add a little bit of water to adjust the consistency.

Add the onions and green chillies to the masala and place the pan over the flame.

Keep the masala over the flame for about 10 minutes (two boils).

Once done, add the marinated fish to this masala.

Cook till one boil. (In case you use fish with bone cook up till two or three boils)

Serve hot.

Tastes best with unpolished Goan rice.


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