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Fish, South and Southeast Asian

Goan fish curry with rice

Goan fish curry is cod simmered in a coconut and tamarind sauce spiced with chili, serving 4 people in 40 minutes at an easy skill level for €4.00 per serving. The key to getting it right is browning the onions well and dry roasting the spices before grinding them for a deeper flavor.

Tonight, a Goan fish curry all rounded out with coconut, tamarind and chili, served with basmati rice.

Goan fish curry with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

This curry pairs the rich coconut milk with the sharp tang of tamarind, while Kashmiri chili powder adds heat without harshness. The cod cooks in whole chunks right in the sauce, staying tender and flaking easily with a fork. Fresh cilantro on top adds a bright, green note that wakes up the whole dish right before serving.

It's a weeknight dinner that breaks the routine, quick enough for a night when you get home late, but flavorful enough to impress guests. Mon Chou suggests it when you want something warm and spiced without spending the whole evening at the stove, just basmati rice on the side to soak up the sauce.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Tamarind paste 1 tbsp
  • Kashmiri chili powderoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 2 tsp
  • Basmati riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Tomatoes 2
  • Garlic 4 cloves
  • Fresh ginger 20 g
  • Fresh cilantro 4 sprigs

Allergens Fish

The step by step recipe

  1. Cook the sliced onions in the oil until well browned, then add the chopped garlic and ginger. 10 min

    The onions need to really brown, they're the sweet base of the sauce.

  2. Add the chili, turmeric and ground coriander, stir for thirty seconds, then add the diced tomatoes. 3 min

    Don't let the spices stick, add a spoonful of water if they start catching.

  3. Pour in the coconut milk, the tamarind diluted in a little water and half a glass of water, bring to a simmer and let it cook gently. 10 min

    If you don't have tamarind, a squeeze of lime juice at the end of cooking works just as well.

  4. Slide the fish pieces into the sauce and cook over low heat without stirring too much. 8 min

    Shake the pan instead of stirring the fish, it stays in whole pieces.

  5. Meanwhile, cook the basmati rice in salted water, then serve the curry topped with fresh cilantro. 12 min

    Rinse the basmati rice twice before cooking, the grains will stay separate.

Our tips to get it right

  • Pick thick cod fillets and cut them into large chunks, they'll hold together better during cooking without falling apart.
  • Taste the sauce before adding the fish and adjust the tamarind or chili to your liking, this is the moment to fine tune it.
  • Simmer the sauce uncovered for a few minutes before adding the fish if it looks too thin, it should coat the back of a spoon lightly.

The variations

  • Swap the cod for shrimp or salmon, adjusting the cooking time to 3 or 4 minutes.
  • For a vegetarian version, replace the fish with chickpeas and zucchini cubes, added at the same time.
  • For a faster version, use a store bought curry paste instead of the ground spices and skip the dry roasting step.

What to serve it with

  • Plain basmati rice to soak up the sauce
  • Indian flatbread like naan or chapati
  • Cool cucumber and yogurt side dish

Storage

The curry keeps for 2 days in the fridge in a sealed container, since fish doesn't hold up well for longer. Reheat it gently in a saucepan over low heat, stirring as little as possible to keep the chunks whole. Freezing isn't recommended, the fish turns bland.

Questions about this dish

Can I replace the tamarind paste?

Yes, a squeeze of fresh lime juice at the end of cooking gives a similar tang. The flavor will be slightly less complex but still balanced.

Can I make the sauce ahead of time?

Yes, prepare the sauce up to the point of adding the coconut milk and keep it in the fridge a day ahead. Warm it gently before adding the fish at the last moment.

What chili can I use instead of Kashmiri chili powder?

A mix of mild paprika with a pinch of cayenne pepper gives a similar color and heat. Kashmiri chili is mainly valued for its bright red color and mild to moderate heat.

Is this curry kid friendly?

It's on the spicier side for chili sensitive kids. You can cut the chili amount in half and serve a mild yogurt sauce on the side for younger eaters.

How long does it take to make a Goan fish curry with basmati rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Goan fish curry with basmati rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Goan fish curry with basmati rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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