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Indian · Main
Goan Fish Curry
Tangy tamarind and creamy coconut milk create a luscious sauce that perfectly balances the warm spices in this vibrant Goan curry. Delicate white fish absorbs all those incredible flavors while staying tender and flaky in just 35 minutes. Perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Servings
4
Ingredients
- 1 lb firm white fish (snapper or cod), cut into pieces
- 1 onion, sliced
- 1 tomato, chopped
- 1 cup coconut milk
- 1 tbsp tamarind pulp
- 2 tsp coriander powder
- 1 tsp turmeric
- 2 cloves garlic, minced
- 1 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan over medium heat and sauté onions until translucent.
- Add garlic, tomato, coriander powder, and turmeric; cook until fragrant.
- Stir in tamarind pulp and coconut milk, then bring to a simmer.
- Add fish pieces and cook gently for 10 minutes until fish is cooked through.
- Season with salt to taste.
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