Go Back
goan coconut fish curry
Print Pin

Goan Coconut Fish Curry

To make this recipe vegan, replace the cream with coconut milk and replace the fish with mushrooms and sautéed tofu or peas and pre-boiled potatoes. Serve this dish with rice, naan and a green salad.

Ingredients

Gravy Mixture

  • 1-3 Kashmiri or any dried chili peppers (depending on your spice level tolerance)
  • 1 tsp garlic, minced
  • 1 tsp black peppercorns
  • 1 tsp whole coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp tamarind paste
  • 1 can coconut milk
  • 1/2 cup shredded unsweetened coconut
  • 1 tbsp salt

Curry

  • 3 tbsp coconut butter or regular butter
  • 2 medium onions, diced
  • 1 tsp ginger, minced
  • 3/4 cup whole canned tomatoes, pureed in a blender
  • 2 cups mushrooms, sliced
  • 3/4 lb cod, or other white fish, cut into 2 inch cubes
  • 1 cup half and half cream, more if needed
  • 1/4 cup water
  • 1 tbsp brown sugar or honey

Instructions

  • Purée the gravy mixture ingredients in a blender until there are no gritty bits left.
  • Add the coconut butter to a pan on medium heat. Once it has melted, add the onions and ginger. Sauté until slightly golden brown, stirring often, around 10-12 minutes.
  • Pour in the puréed tomatoes and sizzle further until the oil separates from the tomatoes (around 5-6 minutes), stirring occasionally.
  • Stir in the gravy mixture and cover with a lid. Continue cooking for an additional 12 minutes, stir occasionally.
  • Add in the mushrooms, fish, cream, water and brown sugar. Stir and simmer until the fish is thoroughly cooked (around 5 minutes). You can add water ¼ cup at a time if you prefer a saucier curry.
  • Taste, and add more salt if needed.