Indian
Goan Fish Curry
“A vibrant and tangy coconut-based curry where kokum lends its sour depth to perfectly cooked pomfret.”
Pomfret
Coconut
Kokum
Kashmiri Chili
Coriander Seed
Cumin SeedMedium50 min
Where it comes from
This dish hails from the coastal state of Goa, where the abundant seafood and coconut trees shape the local palate; the use of kokum and Kashmiri chili highlights the region's distinctive blend of flavors.
On the Palate
What goes into it
Vegetables
Dairy & Fats
How it's made
- 1
Grind coconut, Kashmiri chilies, coriander seeds, and cumin seeds into a smooth paste.
- 2
Heat oil in a pan, add sliced onions, and sauté until golden brown.
- 3
Introduce ginger and garlic paste, followed by turmeric and the ground spice paste.
- 4
Add pomfret pieces, pour in coconut milk, and bring to a simmer.
- 5
Season with kokum and tamarind, allowing the fish to cook through.
- 6
Adjust salt to taste and serve hot with steamed rice.
