Food, recipes and more

By Chef Chandan Prajapati

Goan Fish Curry


Fish pieces preferably with bones – 500 gm (any fish of your choice)

Oil – 2 tbsp for pan frying

Ginger garlic paste - 1tbs

Green chilly paste - 1 tsp

Salt to taste

Lemon juice – few drops


Oil – 1 tbsp

Garlic chopped – 1 tsp

Ginger chopped – 1 tsp

Onion chopped – 1 tbsp

Kashmiri chilly – 8 each

Coriander seeds - few

Cardamom- few

Cumin seeds – 1 tsp

Cloves - few

Turmeric powder – ½ tsp

Fresh grated coconut – 1 tbsp

Tamarind pulp – 1 tbsp soaked in little water

Malt Vinegar – 1 tsp

Salt to taste

Black pepper powder – a pinch


  1. Marinate the fish with ginger garlic paste, green chilly paste, salt and lemon juice. Leave the fish aside for half an hour. Now heat some oil in a pan. Add the fish pieces and shallow fry on both sides till light golden. Keep the fish aside.
  2. Now make the Goan masala paste by heating some oil in pan. Add chopped garlic, chopped, ginger, chopped onion and sauté for a minute. Add Kashmiri chilly, coriander seeds, cardamom, cumin seeds, cloves, turmeric powder, grated coconut, tamarind soaked in water, salt and black pepper powder. Stir for 3 to 4 minutes on low heat. Grind the masala in a blender by adding malt vinegar at the end. Once the masala paste is ready put the masala back to the pan. Cook for a while by adding some water.  Add the fish and cook for 2 to 3 minutes for. Check for seasoning and serve hot garnished with chopped fresh coriander leaves.


Go Back

Type your word