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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.


6 Servings

For Marination

  • 5
    Barramundi Fillets (approx.200gm each)
  • 1 1/2tbsp
    Ginger Garlic Paste
  • 1tbsp
    Coriander Powder
  • 1/2tsp
    Cumin Powder
  • 1/2tsp
  • 1/2tsp
    Garam Masala
  • 1/2tsp
  • 2tbsp
    Lemon Juice

For Curry Paste

  • 1cup
    desiccated Coconut
  • 4
    Dry Red Chillies
  • 1tbsp
    Cumin Seeds
  • 1 1/2tbsp
    Coriander Seeds
  • 2in
  • 8clove
  • 2tbsp
    Tamarind Pulp
  • 1/2tbsp
  • 1/2tbsp
  • Water (as required)

For Cooking

  • 1/2cup
    Oil (divided)
  • 2
    medium-sized Onions (ground)
  • 3
    medium-hot Green Chillies (slit)
  • 3cup
  • 1tsp


For Marination

  1. Rinse the barramundi fillets and pat them dry with a paper towel. Cut the fillet in halve and set aside.

  2. 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.

  3. Heat 4-5 tbsp of oil in a flat pan over medium-high heat.

  4. Add the marinated fish to the oil one at a time, being careful not to overcrowd the pan.

  5. 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.

  6. Transfer the fried fish to a plate and set aside.

For Curry Paste

  1. 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.

For Cooking

  1. Heat ⅓ cup oil in a heavy-bottomed skillet on high heat.

  2. Add the ground onions and green chillies and stir. Cook for 7-8 minutes until the onions turn golden brown.

  3. Add the coconut curry paste to the skillet and mix well. Cook for a few minutes, stirring continuously.

  4. 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.

  5. Add the fried fish and sugar to the skillet, stir and cook for 3-4 minutes on medium heat.

  6. Once done, transfer the fish curry to a platter, garnish and serve hot with rice or roti.

Tips & Tricks

  1. Adjust the spice level to your liking by adding more or less chillies.

  2. The number of servings for this recipe may vary depending on the portion size served.

  3. You can make this recipe with the fish of your choice.

Leena Kohli
Recipe by

Leena Kohli


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