A bold, fiery, and tangy Goan classic made with fresh mackerel simmered in a rich coconut-based masala. Perfect comfort food when paired with hot steamed rice!
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Wash the mackerel and marinate with salt. Keep aside.
Grind onion, red chillies, spices, garlic, ginger, tamarind, coconut, and rock salt into a smooth yet thick paste, adding cold water gradually.
Transfer the masala to a pan and cook on low flame.
Rinse the mixer jar with 1/4 cup water and add it to the pan, along with another 1/4 cup water. Let it simmer for 2–3 minutes.
Add the marinated fish pieces, crushed Schezwan pepper, and chopped green chilli. Adjust salt.
Cover and cook on low flame for 4–5 minutes until the fish is perfectly done.
Switch off the flame. Drizzle coconut oil, cover, and let the flavors infuse.
Serve hot with white rice.
Use Byadgi chillies for that vibrant red color without too much heat.
Always cook fish on low flame to keep it tender.
Adding coconut oil at the end enhances authentic Goan flavor.
Let the curry rest for a few minutes before serving—it tastes even better!
Can I use another type of fish for this recipe?
Yes, you can use other types of fish like pomfret or kingfish, taste mat vary.
What can I serve with this curry?
This curry pairs best with steamed white rice, but you can also serve it with Goan bread or chapati.
Can I make this curry less spicy?
You can reduce the number of Byadgi chillies or use milder chillies to adjust the spice level.
How long can I store this curry?
This curry is best consumed fresh, but you can store it in the refrigerator for up to a day. Reheat gently before serving.
Is coconut oil necessary for this recipe?
Coconut oil adds an authentic Goan flavor, but you can substitute it with another neutral oil if needed.
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