Goan fish curry, also known as fish vindaloo, originates from the coastal region of Goa.
The intense curry-flavoured gravy from homemade vindaloo paste gives this fish curry recipe its spicy and tangy taste.
If you are looking to cook something really special for your family, be sure to try out this Indian fish curry.
What to serve with Goan fish curry.
- Serve with rice.
- Other main carbs to pair with Fish vindaloo.
- Layered parathas or regular parathas.
- Sri Lankan coconut roti or chapatis.
- Any type of rustic bread, your regular sandwich bread or french bread.
- Other vegetarian curries to pair with the fish curry.
- Since the Goan fish curry is spicy, you’ll want to serve some mild dishes to balance the heat and enhance the flavours. this could also mean adding easy vegetarian stir-fries or crunchy salads.
- Sri Lankan potato curry.
- Beans and carrot curry.
- Coconut cabbage curry
- Pumpkin curry
- Easy eggplant stir fry
- Beans curry
- Chickpea and potato curry.
Tips to make the best Goan fish curry
- Use any type of white fish that does not flake when cooked in gravy.
seer fish, sailfish, salmon, and monkfish are some options.
- You can use fish that is cut into cubes or as flat steaks. if you are using fish steaks then make sure to fry them before adding them to the curry.
- Use a large pan in which you can spread the fish to avoid crowding.
- Adjust the spiciness of the fish curry as per your need.
- Depending on how much Kashmiri chilli powder(or regular red chilli powder)you use, the colour of the gravy will change to a lighter to a darker shade, including the spiciness of the dish as well.
- Make sure the gravy is slightly thicker before adding the fish chunks.
- Use tamarind and vinegar with care, you don’t want the fish curry to taste too tangy or sour.
More fish curry recipes
INGREDIENTS TO COOK Goan vindaloo fish curry
You will need two sets of ingredients. the first set would be to make the vindaloo paste. the second set of ingredients is to cook the fish curry.
Although the list might look long, if you make curries regularly then most of the aromatics and spices used here should be in your kitchen pantry.
- To make the vindaloo paste
- Finely chopped onion
- Red Kashmiri chillies, if you are using whole dried chillies, they need to be soaked overnight in hot water.
- you can also use red Kashmiri powder which I have used, failing which you can also use regular red chilli powder but the Kashmiri powder gives these fish curry its dark crimson colour with less heat than you would expect in most chillies.
- Green cardamom pods
- Cinnamon stick
- Coriander seeds(can substitute with coriander powder)
- Cumin seeds(can substitute with cumin powder)
- Turmeric powder
- Minced ginger
- Minced garlic
- Tamarind pulp or juice
- Sugar(brown or white, the traditional and authentic Goan fish curry will include palm sugar).
- White vinegar(any type of white vinegar except apple cider vinegar)
- To make the fish curry
- oil(sunflower, vegetable, and coconut oil can be used).
- Bay leaf
- Onion chopped fine
- Tomatoes chopped
- Salt to season
- Seer fish cubes(refer to the Tips section above to see some options on types of fish you can use).
- Coriander leaves chopped(optional).
How to cook a Goan fish curry
To make the Goan fish curry, first, you need to make the vindaloo paste.
One of the key ingredients to making a good vindaloo spice paste is using Kashmiri chillies, these dried chillies give you the amazing deep red tinge you’ll notice in the Goan fish curry.
If you find the whole dried red chillies, they need to be soaked overnight before placing them in a spice grinder.
As mentioned earlier, if you are unable to find the whole chillies then go for the Kashmiri chilli powder.
If you are unable to find both then simply use a regular red chilli powder.
Add all the ingredients mentioned under vindaloo paste with tamarind and vinegar and then grind them to a fine wet paste.
The second step would be to season the fish chunks with some salt, lime juice, and a pinch of turmeric.
Although I have added chilli powder, it’s only optional.
While the fish chunks are marinating, you can now move on to cooking the vindaloo fish curry.
To cook the fish curry, place a flat cooking pan over medium heat and pour in some oil.
Cook the onions until soft and then add the vindaloo paste.
Cook over low-medium heat for 2 minutes.
Add the chopped tomatoes and continue to stir and break down the tomatoes.
Once the spice paste is done, add water and let it simmer for 10 minutes.
You can now add the fish chunks.
Make sure they are spread around the pan.
Slow simmer until the gravy thickens. this should take about 10-15 minutes over low-medium heat.
Reduce heat, and taste to make necessary adjustments.
Garnish with chopped coriander leaves.
let the vindaloo fish rest for a few minutes and then serve warm.
To marinate the fish chunks
- 700g of seer fish cubes(refer to tips for more options)
- 1 tablespoon of lime juice
- 1/4 teaspoon of turmeric powder
- 1/2 a teaspoon of red chilli powder(optional)
To make the vindaloo paste
- 2 tablespoons of oil
- 1 medium-sized onion chopped
- 5 dried red Kashmiri chillies(soaked overnight, substitute with 3 tablespoons of red Kashmiri chilli powder)
- 3 green cardamom
- 2" piece cinnamon stick
- 3 cloves
- 2 tablespoons of coriander seeds(substitute with coriander powder)
- 1 tablespoon of cumin seeds(substitute with cumin seeds)
- ½ teaspoon turmeric
- 1" piece of fresh ginger(slice them fine to ease the blending)
- 3 cloves of garlic(slice them to ease the blending)
- 1/2 teaspoon of tamarind paste( 2 tablespoons of tamarind juice if using pulp with seeds)
To make the fish curry
- 3 tablespoons of oil
- 1 bay leaf
- 1 medium-sized onion chopped
- 2 medium-sized tomatoes chopped
- 1 and 1/2 cups of water
- Salt to season
- Chopped coriander leaves to garnish(optional)
- Soak whole Kashmiri chillies in water overnight(refer to tips for more options)
- Wash and set the fish cubes in a colander to drain excess water.
- If using tamarind pulp with seeds, soak in 1/4 cup water to extract the juice.
- Have all the ingredients ready.
Marinating the fish cubes.
- Place the fish cubes on a plate.
- Add turmeric, lime juice, chilli powder(optional), and salt.
- Gently combine and set aside.
Making the vindaloo paste
- Into a spice grinder, add the chopped onion, Kashmiri red chillies or powder, coriander, cumin, turmeric, ginger, garlic, tamarind, vinegar, cloves, cardamom, cinnamon, vinegar, sugar, and oil.
- Grind the ingredients into a fine wet paste.
Making the Goan fish curry.
- Place a flat cooking pan over medium heat and pour in some oil.
- Cook the onions until soft and then add the vindaloo paste.
- Cook over low medium heat until the spice paste separates from the oil.
- Add the chopped tomatoes and continue to stir and break down the tomatoes.
- Once the spice paste is done, add water and let it simmer for 10 minutes.
- Add the seasoned fish chunks.
- Make sure they are spread around the pan. slow simmer until the gravy thickens. Slow simmer until the gravy thickens.
- this should take about 10-15 minutes over low-medium heat.
- Reduce heat, and taste and make necessary adjustments to the fish curry.
- Garnish with chopped coriander leaves.
- Let the vindaloo fish rest for a few minutes and then serve warm.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 627Total Fat 33gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 26gCholesterol 149mgSodium 489mgCarbohydrates 22gFiber 6gSugar 8gProtein 65g