There is nothing better than enjoying a classic Goan Fish Curry recipe! Fresh king mackerel, better known as king fish, is marinated, fried to perfection and added to a luscious curry. I’m sure this fish curry recipe, loaded with flavour, is going to rock your boat!
For the Seasoning
- 1 kg King Mackerel/ King Fish
- 1 tsp Turmeric Powder
- 3 tsp Kashmiri Chili Powder
- 1 Lemon (Juice)
- Salt to taste
For the Curry Paste
- 3/4 cup Fresh Coconut, grated
- 15 Kashmiri Chilies (7 with seeds, 8 without seeds)
- 2 tbsp Dried Coriander Seeds
- 3/4 tbsp Cumin Seeds
- 1 ½ tsp Black Peppercorns
- 3 – 2” piece of Cinnamon
- 3/4 tsp Cloves
- 3/4 tsp Turmeric Powder
- 8 Garlic cloves
- 1 ½“ piece of Ginger
- 1 ½” ball of Seedless Tamarind (soaked in 1/4 cup of warm water)
- 1 ½ cup Water
For the Curry
- 3 tbsp Vegetable Oil
- 1 ¾ cup Red Onion, finely diced
- ½ cup Tomato, finely diced
- 3 cups Water
- ¼ cup Lemon Juice
- 2-3 Medium Green Chilies, slit
- 2 ½ tbsp Sugar
- Salt to taste
- 1 ½ cup Thick Coconut Milk
- Cilantro for garnish
- In a bowl, add the turmeric powder, Kashmiri chili powder and lemon juice. Give it a quick mix to blend it together.
- In a plate, place the slices of king fish. Season them with salt one side and with a brush, apply the marinate on the top. Now flip the slices of fish over and repeat the process.
- Cover the marinated fish with a plastic wrap and keep it aside to absorb the flavours.
- In a small bowl, soak the ball of tamarind in warm water to soften it up.
- To a blender, add all the spices, garlic, ginger, tamarind, grated coconut and enough water to blend it to a very smooth paste. I used 1 cup of water.
- To a heated pan, add oil and fry the marinated fish pieces till golden brown on both sides.
- To a deep pan or pot, add the oil and the chopped onions. Sauté till the onions are translucent. Now add the chopped tomato and cook until the tomatoes are soft, well fried and the oil releases.
- Add the ground curry paste and sauté for about 2-3 minutes. Add two cups of water to the bowl (which had the curry paste) and add the water to the pan.
- Season with lemon juice, toss in the green chillies, sugar, and salt.
- Cover with the lid and allow the curry to simmer for 3-4 minutes, stirring occasionally.
- Lower the heat and add the coconut milk. Allow to simmer for just a minute before adding in the fried fish. Continue to simmer for another 2 minutes.
- Taste the curry for salt, sugar and lemon as desired.
- Switch off the heat, leave it open to cool before covering.
- Garnish with cilantro and enjoy with steamed rice.