Goan Fish Curry
Savour the taste of this spicy and meaty fish cooked in a creamy coconut curry
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Cooking Time

15-20 Min

Meal Type


Preparation Time

30 Min




  • 1 to 2 tbsp vegetable oil
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 kingfish
  • fillets
  • 4 kokam
  • 3 to 4 tbsp coconut milk
  • salt to taste
  • water
  • For Masala 3 to 4 tbsp oil
  • 2 to 3 tsp coriander seeds
  • 1 cinnamon stick
  • 1 tsp black peppercorns and cloves
  • 4 dried kashmiri red chillies
  • 1 cup sliced onion
  • 10 to 15 garlic cloves
  • 1 tsp chopped ginger
  • 1 cup dry coconut sliced
  • water


  1. 1

    Heat oil in a pan and fry coriander seeds cinnamon stick, black peppercorns and cloves, Kashmiri chillies, sliced onions, garlic cloves and chopped ginger. Later add dry sliced coconut and continue frying. Blend the mixture with water to make a fine paste. Heat vegetable oil in another pan and add the prepared paste. Add salt turmeric powder, red chilli powder, water, kingfish fillets and some more water. Add kokam and coconut milk. Mix well and cook for 10 minutes. For the tadka, heat oil in a pan. Add curry leaves and the Kashmiri chillies and saute them. Pour this over the fish curry. Place a banana leaf on a plate, and then a mould. Put the cooked rice into the mould and place unmoulded rice on the leaf. Pour the fish curry over it and serve.

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