Goan Fish Curry is a simple yet delightful dish with a crispy exterior and succulent fish on the inside. The recipe combines Barramundi fish, aromatic spices, and coconut curry paste to create a mouth-watering dish that will impress all. With its irresistible textures and flavours, this recipe is perfect for any occasion, a quick weeknight meal or a special gathering with loved ones.
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Rinse the barramundi fillets and pat them dry with a paper towel. Cut the fillet in halve and set aside.
Marinate the fish with ginger garlic paste, coriander powder, cumin powder (roasted and coarsely ground), turmeric, garam masala, salt and lemon juice. Refrigerate the marinated fish for 15-20 minutes.
Heat 4-5 tbsp of oil in a flat pan over medium-high heat.
Add the marinated fish to the oil one at a time, being careful not to overcrowd the pan.
Allow the fish to cook untouched for a few minutes until they become crisp. Then, gently flip them with a spatula and continue frying until they turn golden on both sides.
Transfer the fried fish to a plate and set aside.
Combine desiccated coconut, dry red chillies, cumin seeds, coriander seeds, ginger, garlic cloves, tamarind pulp, turmeric, salt and water as required. Grind it into a fine smooth paste. Set it aside.
Heat ⅓ cup oil in a heavy-bottomed skillet on high heat.
Add the ground onions and green chillies and stir. Cook for 7-8 minutes until the onions turn golden brown.
Add the coconut curry paste to the skillet and mix well. Cook for a few minutes, stirring continuously.
Pour 3 cups of water and bring to a boil. Reduce the heat, simmer, and cook for 8-10 minutes until you achieve the desired consistency. Stir occasionally.
Add the fried fish and sugar to the skillet, stir and cook for 3-4 minutes on medium heat.
Once done, transfer the fish curry to a platter, garnish and serve hot with rice or roti.
Adjust the spice level to your liking by adding more or less chillies.
The number of servings for this recipe may vary depending on the portion size served.
You can make this recipe with the fish of your choice.
How can I make Goan Fish Curry with different types of fish?
You can substitute Barramundi with other firm white fish like cod, tilapia, or snapper for your Goan Fish Curry. Just ensure the fish is fresh and has a similar texture to maintain the dish's integrity.
What are some dietary options for making Goan Fish Curry gluten-free?
This Goan Fish Curry recipe is naturally gluten-free as it doesn't contain any wheat products. Just ensure that the tamarind pulp and any other condiments you use are also gluten-free to keep the dish safe for those with gluten sensitivities.
How should I store leftover Goan Fish Curry?
To store leftover Goan Fish Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What can I serve with Goan Fish Curry for a complete meal?
Goan Fish Curry pairs beautifully with steamed basmati rice or Indian bread like roti or naan. You can also serve it with a side of cucumber salad or a simple vegetable dish to balance the flavors.
Can I make Goan Fish Curry in advance for a gathering?
Yes, you can prepare the Goan Fish Curry in advance. Cook the curry and let it cool, then store it in the refrigerator. Reheat it gently before serving. This allows the flavors to meld beautifully, making it even more delicious!
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