Goan Fish Curry Recipe | Food Diaries | Zarnak Sidhwa | Indian Food

With a deeply aromatic tomato and coconut based sauce, Goan Fish Curry calls for a good handful of spices but once you start cooking, it’s done in 20 minutes.

Watch this Masala TV video to learn how to make Goan Fish Curry and Goan Fish Curry Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 September 2021.

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Ingredients For Curry Paste:

  • Cayenne pepper powder 2 1/2 tbsp
  • Coriander 1 tbsp
  • Cumin 2 tsp
  • Turmeric powder 1 tsp
  • Fenugreek powder 1/2 tsp
  • Cloves (ground) a pinch
  • Garlic (minced) 6 cloves
  • Ginger (grated) 1 tbsp
  • Tamarind puree 2 tbsp
  • Onion (chopped) 1
  • Water 6 tbsp

To Make The Curry:

  • Fish 600 gm
  • Oil 3 tbsp
  • Black mustard seeds 1/2 tsp
  • Onion (sliced) 1
  • Tomato paste 1 tbsp
  • Tomato puree 2/3 cup
  • Water 2/3 cup
  • Coconut milk 14 oz
  • Salt 1 1/4 tsp
  • Sugar 1 1/2 tsp
  • Red chili powder 1/4 tsp
  • Green chilies 2
  • Tomato (cubed) 1


For Topping:

  • Coriander leaves 1/4 cup
  • Green chilies (Finely sliced) as required
  • Rice (boiled) to serve
  • Kachumbar to serve

For the curry paste, Blend all the Curry Paste ingredients until smooth. Add more water if needed to puree it.
For the curry, Heat oil. Add black mustard seeds and let them sizzle. Add onion and cook till golden. Add curry paste and cook for few minutes till water evaporates. Add tomato paste and pureed tomatoes. Add water, coconut milk, sugar, salt and red chili powder. Simmer. Add tomato & green chili, sauce should thicken. Add fish, stir very gently, cook until fish is done. Remove from stove and transfer to serving bowl. Garnish with coriander and green chilies. Serve with rice and kachumbar.


  • Unsalted butter 1 cup
  • Caster sugar 1/2 cup
  • Vanilla essence 1/2 tsp
  • Flour 2 cups
  • Baking powder 1/4 tsp
  • Salt 1/4 tsp
  • Chocolate chips 2 cups
  • Oil 3 tsp

To Make Caramel-Coconut Sauce:

  • Coconut flakes 2 cups
  • Caster sugar 1 1/2 cups
  • Cream 1/2 cup
  • Unsalted butter 4 tbsp

Beat butter and sugar until light and fluffy. Add vanilla essence. Mix in flour, baking powder and salt. Turn the dough out onto a work surface and form into a disc. Wrap in plastic wrap and refrigerate for at least one hour. Roll cookie dough to 1/4-inch thickness on a lightly floured surface and cut dough into 2-inch circles. Transfer cookie dough to prepared baking sheets. Bake cookies at 180 degrees C for 15-18 minutes, until lightly browned at the edges. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
To make the Coconut-Caramel Sauce, stir fry coconut flakes in a pan until coconut is lightly browned. Remove from heat. Heat sugar in a pan stirring often so the sugar does not burn. Once all the sugar has dissolved and the liquid is dark amber in color, remove it from the heat. Pour in the cream and whisk constantly until the mixture stops bubbling and becomes smooth again. Whisk in the butter until melted and combined. Use a small offset spatula or the back of a spoon to spread a thin layer of warm caramel over each cookie. Pour 1 cup of the remaining caramel over the toasted coconut and stir to coat. You want the coconut to be just lightly coated with caramel. Use your offset spatula or spoon to spread the coconut mixture over the caramel layer of each cookie. Chill the cookies. Melt the chocolate and stir in oil to thin it out. Carefully dip the bottoms of each cookie in the chocolate mixture and place on a baking sheet. Let chocolate set up before serving.

Goan Fish Curry Recipe in Urdu and English

At Masala TV you can check complete Goan Fish Curry Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show . Check out the other best recipes of chefs Zarnak Sidhwa.

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