Goan Coconut Fish Curry with Kokum
Tender pieces of firm white fish swimming in a fiery, tangy coconut gravy stained ruby-red with Kashmiri chilies and brightened with sour kokum. This coastal Goan classic hits every note — creamy, spicy, sour, and deeply satisfying — and comes together so quickly that the rice takes longer to cook than the curry itself.
Ingredients
- 500g firm white fish (kingfish, pomfret, or cod), cut into 2-inch pieces
- 1 cup freshly grated coconut (or 3/4 cup desiccated coconut soaked in warm water)
- 4-5 dried Kashmiri red chilies, soaked in warm water 10 minutes
- 1 teaspoon coriander seeds
+ 11 more ingredients
Instructions
Rub the fish pieces with a pinch of turmeric and salt. Set aside while you prepare the masala paste.
Grind the grated coconut, soaked Kashmiri chilies (drained), coriander seeds, cumin seeds, peppercorns, garlic, ginger, and remaining turmeric with 1/2 cup of water into a very smooth paste. This is the base of your curry — take time to get it truly smooth.
Heat oil in a clay pot or heavy-bottomed pan over medium heat. Add the sliced onion and slit green chili. Sauté for 4-5 minutes until the onion softens and turns translucent.
Add the ground coconut-spice paste to the pan. Stir well and cook for 3-4 minutes on medium heat, stirring frequently, until the raw smell disappears and the paste begins to darken slightly.
Add 1.5 cups of water and the kokum petals (or tamarind paste). Stir well, bring to a gentle simmer, and cook for 8-10 minutes until the gravy has a creamy, flowing consistency and the oil begins to float on top.
Taste the gravy for salt and sourness — adjust with more salt or kokum as needed. The gravy should be distinctly tangy.
Gently slide the fish pieces into the simmering gravy in a single layer. Do not stir — instead, gently shake the pan to settle the fish. Cover and cook on low heat for 8-10 minutes until the fish is just cooked through and flakes easily.
Remove from heat and let it rest for 5 minutes (the curry thickens slightly as it cools). Garnish with fresh cilantro and serve with steamed white rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI