Goan Fish Curry

All Indian Flavors Main Coures


Coastal Indian food is one of my favorite cuisines!  If you haven’t tried it, I highly recommend giving it a shot.   

I just got back from Goa in India and it was a culinary delight.

For those of you who aren’t familiar with Goa. It is a state in the southwestern coast of India. The cuisine incorporates a lot of coconut, seafood, rice, and spices. Two spices you will see a lot of in Goa as well as other South Indian dishes are Curry leaves and mustard seeds. Both give the food a distinct flavor customary to the south of India.

Goan Fish Curry is one of my favorite dishes of the region. It incorporates your common Indian spices such as Cumin, Coriander, Turmeric, Curry, and Garam Masala, but also contains coconut milk, mustard seeds, and curry leaves.

Indian food may seem complicated, but I assure you once you have the basic spices stocked, it’s quite simple and just about mixing and matching the different warm flavors.

I hope you guys love this curry as much as I do. If Fish isn’t your thing, I have subbed with prawns, chicken, or vegetables such as cauliflower, sweet potato, or okra, all with great results

Yield/Servings: 3-4
Goan Fish Curry

Goan Fish Curry

A delicious Whole30 Indian fish recipe.
Preparation time: 15 MCooking time: 25 MTotal time: 40 M


  • 3 fish filet about 100-150g each (I like barramundi or salmon)
  • 2 Tbsp coconut oil
  • 1 tsp mustard Seeds
  • 3-4 dry red chili broken in half
  • 10 fresh curry Leaves (can sub with dried)
  • 1 onion, chopped
  • 1/2 tsp garam masala
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • ¼ tsp turmeric powder
  • ½ tsp curry Powder
  • 1 chopped Tomato
  • 1/2 can full-fat coconut milk
  • 2 Tbsp pure tamarind paste (can sub with 1 Tbsp lemon juice if you don’t have tamarind)
  • Salt to taste
  • Chopped Cilantro
  • Water if needed to thin the gravy


  1. Season the fish with salt & a bit of turmeric. 
  2. Let it marinate in the fridge while you prepare the gravy.
  3. Heat 2 Tbsp of coconut oil in a heavy bottom pan. Once hot, add the mustard seeds along with the dried red chili and curry leaves. Cook until the mustard seeds start to pop and the curry leaves and chili sizzle. Careful, mustard seeds can splatter when hot!
  4. Once the mustard seeds and curry become aromatic, add the onion and saute until soft and translucent.
  5. Next add your dry masalas (all the spices)and let them roast till aromatic.  About 3-5 minutes
  6. Add your chopped tomato and a little water if the gravy is too dry.  Let this cook together for 2-3 minutes.
  7. Next, add the coconut milk and give it a good stir.
  8. to finish the gravy, add tamarind (or lemon juice), and salt to taste.
  9. Lastly add the fish filets. Spoon some gravy on top, cover, and let cook for 10-15 min. 
  10. Garnish with chopped cilantro and enjoy!
Created using The Recipes Generator
5 based on 3 reviews
0 0 vote
Article Rating
Notify of
Newest Most Voted
Inline Feedbacks
View all comments
cathy cullen

I made this dish twice this week. Once with salmon and the other time with cod. Wow! so flavorful and delicious and fairly easy to make. The first time I made it was without curry leaves and it was just as good. Yesterday I made this dish along with your lemon coconut tumeric rice and dropped it off for friends for dinner. They loved it as well.

Chitra Keswani

This fish curry recipe is amazing! It tastes SO good that my family asks me to make it at least once a month. It’s become a staple in my house! It’s ready in 30 mins, yet feels like it took all day to cook. It’s healthy yet comforting and we enjoy it with parathas.


I usually don’t enjoy eating fish, but this recipe is amazing – packed with flavours! Thanks Riyana!!- Ramya

Hungry For More?

Subscribe to my Newsletter and follow along on Instagram for all of the latest updates

Keep up with all the good stuff!

Sign up to receive my latest tips, recipes, and updates!

Would love your thoughts, please comment.x