| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
For curry
- 450 gms white firm fish steaks or Bengali cuts
- 1 tbsp oil
- 2 green chillies chopped
- 1 onion chopped
- 1 Tomato chopped
- 2 tbsp tamarind concentrate
- 1 cup coconut milk
For masala paste
- 2 tsp Coriander Seeds
- 1 tsp Cumin seeds
- ½ tsp Mustard Seeds
- 2-3 garlic cloves chopped
- 1 tbsp fresh ginger chopped
- ¼ tsp salt
- ½ tsp cayenne pepper
- ½ tsp Paprika
- ½ tsp turmeric
Ingredients
For curry
For masala paste
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Instructions
- Heat a small pan on a medium flame and roast coriander, cumin and mustard seeds for a couple of minutes until the mustard seeds start to pop and the spices are fragrant. In a blender, add garlic, ginger, salt, roasted spices and the remaining powdered spices and grind together to form a smooth paste.
- In a medium-large wok, heat oil on a medium flame and add onions. Cook the onions for a few minutes until soft and translucent. Add the masala paste, stir and cook for a minute or two and then add the tomatoes and chillies. Let the mixture dry up a bit.
- Finally, add the tamarind concentrate and coconut milk and mix well. Then add the fish steaks in the curry and cook well for a couple of minutes or until cooked through.
- Top with chopped coriander and serve hot with steamed rice or roti.
Recipe Notes
Recipe Tips You can also add grated coconut along with garlic, ginger and roasted spices to make the paste and skip the coconut milk. Share your version of this recipe We love our simple Goan fish curry recipe. What about you? Share your version of the recipe with us! Frequently Asked Questions Can I use red chilli powder instead of cayenne or paprika? Yes. You can also use Kashmiri red chillies and add them in the blender along with paste ingredients. What can I use instead of tamarind? If tamarind isn’t available, you can substitute it with white vinegar or wine.