Goan-Style Coconut Fish Curry with Rice
Inspired by techniques from NYT Cooking and Serious Eats.
Firm white fish pieces simmer gently in a spiced coconut milk sauce sharpened with tamarind and finished with curry leaves and fresh chilli, served alongside fluffy rice.
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Method
- 1
Season the Fish. Toss the fish pieces with the turmeric and salt and leave for 15 minutes while you prepare the spice paste. The salt firms up the flesh slightly so the pieces hold their shape once they go into the simmering sauce.
- 2
Blend the Spice Paste. Blend the paprika, cayenne, ground coriander, cumin, turmeric, garlic, ginger and water to a smooth, thick paste. Blending the spices and aromatics together means they cook evenly rather than at different rates once in the pan.
- 3
Cook the Rice. Rinse the rice in a sieve until the water runs clear, then bring it to the boil in a covered pan with the 450ml water. Turn the heat to the lowest setting and cook for 12 minutes, then turn off the heat and leave covered for 10 minutes before fluffing. Resting off the heat lets the last of the steam finish cooking the grains evenly without scorching the base.
- 4
Fry the Aromatics. Heat the oil in the large pan over medium-high heat, add the curry leaves and halved chillies for 20 seconds (stand back, as they spit in the hot oil), then add the onion and cook for 6-8 minutes until soft and light golden. This brief sizzle releases the fragrant oils from the curry leaves before the onion goes in to soften.
- 5
Cook the Paste. Stir in the spice paste and cook for 3-4 minutes, stirring often, until it darkens slightly and the oil starts to separate at the edges. This cooks out the raw, sharp edge of the spices so the finished sauce tastes rounded rather than harsh.
- 6
Add the Tomatoes. Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn pulpy, breaking down into the spiced base. The tomatoes add body and a gentle acidity that balances the richness of the coconut milk to come.
- 7
Simmer the Sauce. Stir in the coconut milk, water, tamarind, sugar and salt, bring to a gentle simmer and cook for 5 minutes, taking care not to let it boil hard. A hard boil can cause the coconut milk to split, leaving a greasy rather than silky sauce.
- 8
Cook the Fish. Slide the fish into the pan in a single layer, spoon the sauce over the top, cover and simmer gently for 6-8 minutes without stirring, shaking the pan instead to settle the sauce around the pieces. The fish is ready once it turns fully opaque and flakes easily, reaching at least 63°C at the thickest piece. Taste the sauce and adjust before serving.
- 9
Serve with Rice. Scatter the curry with sliced green chilli and coriander leaves and serve alongside the rice. The fresh garnish adds a last layer of heat and colour against the deep red sauce.
Storage
Cool leftovers within 2 hours of cooking and refrigerate in a sealed container for up to 2 days. Reheat gently on the stove until piping hot throughout (74°C), stirring carefully so the fish doesn't break up.
Equipment
- blender or small food processor
- large deep frying pan or wide saucepan with lid (28 cm)
- medium saucepan with tight lid, for the rice
- sieve
- mixing bowl
- wooden spoon
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 704 kcal |
| Protein | 35.9 g |
| Carbohydrate | 73.9 g |
| of which sugars | 4.5 g |
| of which free sugars | 0.5 g |
| Fat | 30.3 g |
| of which saturates | 19.9 g |
| Fibre | 3.6 g |
| Salt | 1.72 g |
Protein per 100 kcal
5.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
