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Goan Fish Curry( Pomfret ) with Coconut Milk

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 450
A flavorful Goan fish curry made with pomfret and creamy coconut milk, perfect for serving with rice or bread.

Ingredients

Fish

  • 500 g pomfret, cleaned and sliced (about 3 medium-sized fish)
  • ¼ tsp turmeric powder
  • ½ tsp salt

Coconut Milk

  • 1 cup freshly grated coconut
  • 375 ml water (divided) (125 ml for thick and 250 ml for thin coconut milk)
  • 1 inch tamarind ball, soaked (in ½ cup warm water)
  • 1 medium onion, chopped
  • 6 cloves garlic
  • ½ inch ginger
  • 8 dried Kashmiri red chilies
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 6 black peppercorns
  • 250 ml water (for grinding)
  • 1 medium onion, finely chopped
  • 1 green chili, slit
  • ½ tsp sugar
  • 1½ tsp salt (divided, to taste)
  • 3 tbsp coconut oil (or any cooking oil)
  • 125 ml thick coconut milk
  • 250 ml thin coconut milk
  • ½ cup water (optional for adjusting consistency)

Instructions 

  • Marinate fish with turmeric and salt for 15–20 minutes.
  • Blend grated coconut with 125 ml water for thick coconut milk; strain. Blend leftover coconut with 250 ml water for thin coconut milk.
  • Soak tamarind in warm water for 15 minutes. Blend tamarind, onion, garlic, ginger, chilies, turmeric, cumin, coriander, peppercorns, grated coconut, and 250 ml water into a fine paste.
  • Heat oil, sauté onion until golden, add curry paste, rinse blender with ½ cup water, add to pan, stir in thin coconut milk, season, and simmer for 6–8 minutes.
  • Add marinated fish and green chili, cook on low heat for 5 minutes without stirring.
  • Pour in thick coconut milk, swirl to combine, simmer for another 2–3 minutes, adjust seasoning and consistency if needed.

Notes

Serve hot with steamed rice or Goan bread for a complete meal.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Goan
Keyword: Fish