Fish Curry Rice
An authentic non-vegetarian recipe from Goa, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Kingfish (surmai) or pomfret steaks
150g Grated coconut (fresh)
6piece Dried Kashmiri red chillies
4piece Dried Bedgi red chillies
150g Onions
100g Tomatoes
6piece Garlic cloves
15g Ginger
8g Coriander seeds
4g Cumin seeds
3g Turmeric powder
4piece Kokum (dried)
30ml Coconut oil
6g Salt
300ml Water
300g Parboiled Goan rice
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Marinate the fish:** Clean fish steaks and marinate with turmeric and salt for 15 minutes.
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**Soak the kokum:** Soak dried kokum in 100 ml warm water for 15 minutes. Squeeze and strain to extract the souring liquid.
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**Make the Goan masala paste:** Dry roast coriander seeds and cumin seeds briefly. Grind together with grated coconut, Kashmiri chillies, Bedgi chillies, garlic, ginger, and turmeric into a very smooth paste, adding water as needed. This coconut-chilli paste is the heart of Goan fish curry.
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**Cook the masala:** Heat coconut oil in a clay pot or heavy pan. Add sliced onions and cook until translucent. Add the ground coconut-chilli paste and cook on medium heat for 8–10 minutes, stirring frequently, until the oil separates and the paste is fragrant.
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**Add tomatoes:** Add chopped tomatoes and cook for 5 minutes until soft.
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**Add water and kokum:** Pour in water and the kokum extract. Bring to a gentle boil. Taste and adjust salt — the curry should be tangy from the kokum.
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**Add the fish:** Gently add the marinated fish steaks to the simmering curry. Cook on medium-low heat for 10–12 minutes until the fish is cooked through.
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**Cook the rice:** Rinse Goan parboiled rice and cook in plenty of boiling salted water until tender. Drain.
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**Serve together:** Serve the fish curry in a bowl alongside a mound of steamed rice. In Goa, fish curry rice is eaten by mixing the curry into the rice.
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Chef's Tips
Kokum is the traditional souring agent in Goan fish curry, not tamarind; it gives a distinctive fruity tartness that is characteristic of this dish.
Use a combination of Kashmiri (for colour) and Bedgi (for heat) chillies for the authentic Goan red colour and flavour balance.
A clay pot (earthen vessel) is traditional for cooking Goan fish curry; it imparts a subtle earthy flavour and distributes heat gently.
Never overcook the fish — it should be just cooked through and still moist; overcooked fish becomes dry and falls apart in the curry.
About This Dish
Fish Curry Rice is a traditional non-vegetarian dish from Goa, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kokum is the traditional souring agent in Goan fish curry, not tamarind; it gives a distinctive fruity tartness that is characteristic of this dish. - Use a combination of Kashmiri (for colour) and Bedgi (for heat) chillies for the authentic Goan red colour and flavour balance. - A clay pot (earthen vessel) is traditional for cooking Goan fish curry; it imparts a subtle earthy flavour and distributes heat gently. - Never overcook the fish — it should be just cooked through and still moist; overcooked fish becomes dry and falls apart in the curry.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium