Goan Fish Curry

Recipe for Goan Fish Curry made with home made goan fish curry paste and spices. Recipe with step by step pictures.

I came across this Goan fish curry from the Instagram handle of Chef Floyd Cardoz. I have been eyeing the recipe for a long time. Finally I made it today. Its a very simple recipe and comes together in no time. A simple goan masala is ground and this paste is what makes for the base of this curry. The bright red color is from the Byadagi chillies / Kashmiri Chillies. The addition of the famed konkani spice “Teppal” makes the curry very aromatic and unique in taste. The fish steaks are slow cooked / poached in the curry and it tastes so divine. Everyday comfort food!!!
I think Teppal / Tirphul / Tripala is the least known spice in South India. It is the most common konkani spice that is used extensively in Coastal Karnataka and Goan cuisine. Teppal is a close cousin of sichuan peppercorn and has a strong biting taste. Very little of this spice is used as its very strong and can make the tongue numb if too much of it is added. The Teppal berries are dried and the seeds are discarded. The outer coating is what is used as a spice to flavor the curries. It is usually not eaten. It is discarded at the end just like the normal spices – cinnamon, clove etc.. It can flare up the tongue when accidentally bitten into just like sichuan peppercorn.
PS: Please note that Teppal / Tirphul spice is very different from the ayurvedic triphala powder.


The bright red color of the fish curry comes from bydagi chillies. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma. Its not a very spicy variety of chilli. So if you can get Byadagi chillies, its good. Else you can use Kashmiri chillies.

Here is how to do Goan Fish Curry.
Homemade masala paste
We need to make a raw paste. Here is what you will need. If you do not have Teppal, just omit it.

Grind all the ingredients for the masala paste with half a cup of water. Grind to a very smooth paste. Set aside.

Salt the fish steaks. Sprinkle half a teaspoon of salt on both sides of the fish. Set aside. I have used sea salt. I have used the fish variety called Indian Salmon (Rawas Fish) today.

Heat coconut oil in a pan and add in the sliced onions. Saute for a few minutes till the onions are soft.

Add in the ground paste. Add in the turmeric powder and the salt. (The fish is already salted. So go easy on the salt). Saute for 4-5 minutes till the masala is cooked and the mixture looks dry.

Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.

Soak half a lime size tamarind in one cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.

One of the main ingredients for the Goan Fish Curry is Kodampuli – Malabar Tamarind. Kodambuli – Malabar Tamarind is a dried fruit used in curries as a souring agent. It gives the curries a sweet sourness and its slightly smoky. Do not use a lot of it. Add three pieces of kodampuli to the pan. Also add the tamarind pulp to the pan.

Add in one more cup of water to the pan.

Cover the pan and let the curry simmer for 20 minutes on a medium flame. Mix the curry once in a while to avoid scorching at the bottom of the pan.

Add in the salted fish pieces. Cover the pan and let it simmer on a very LOW flame for 20 minutes. Let the fish poach on a low flame.

The fish curry is ready after 20 minutes. Check for seasoning. Add more salt if necessary. Discard the kodampuli.

Serve hot with rice.

4.8 from 4 reviews

Goan Fish Curry

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Recipe for Goan Fish Curry made with home made goan fish curry paste and spices. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Goan

Serves: 4 servings

Ingredients

For the Masala Paste

• ½ cup coconut
• 5 cloves garlic
• 4 teppal berries
• 7 bydagi chillies
• 1 teaspoon coriander seeds

Other Ingredients

• 2 tablespoon coconut oil
• 1 onion, sliced (1/2 cup)
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• half a lime size tamarind
• 3 pieces kodampuli

For salting the fish

• 500 grams fish steaks
• ½ teaspoon salt

Instructions

1. Grind all the ingredients for the masala paste with half a cup of water. Grind to a very smooth paste. Set aside.
2. Salt the fish steaks. Sprinkle half a teaspoon of salt on both sides of the fish. Set aside.
3. Heat coconut oil in a pan and add in the sliced onions. Saute for a few minutes till the onions are soft.
4. Add in the ground paste. Add in the turmeric powder and the salt.
5. Saute for 4-5 minutes till the masala is cooked and the mixture looks dry.
6. Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
7. Soak half a lime size tamarind one cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.
8. Add three pieces of kodampuli to the pan. Also add the tamarind pulp to the pan.
9. Add in one more cup of water to the pan. Cover the pan and let the curry simmer for 20 minutes on a medium flame. Mix the curry once in a while to avoid scorching at the bottom of the pan.
10. Add in the salted fish pieces. Cover the pan and let it simmer on a very LOW flame for 20 minutes. Let the fish poach on a low flame.
11. The fish curry is ready after 20 minutes. Check for seasoning. Add more salt if necessary. Discard the kodampuli.
12. Serve hot with rice.

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