Goan Recipes & Cooking

A spicy Indo-European Romance...

Fish in Coconut Curry (Caril de Peixe)

Sun, Sea and Fish Curry. This is a quintessential staple Goan dish


makes 4-5 servings



Prep Time

20 minutes

Cook Time

20 minutes

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  • 1/2 lb Fish (white or black pomfret), cleaned and sliced
  • 2 tbsp Vegetable oil
  • 1 medium Onion, sliced
  • 2 1/2 cups Water
  • 3 Green chilies slit
  • 5-6 Curry leaves
  • Sugar, pinch
  • Salt to taste
Spice paste:
  • 8 Kashmiri chilies
  • 1 1/2 tsp Coriander seeds
  • 3/4 tsp Cumin seeds
  • 3/4 tsp Turmeric powder
  • 1 1/4 cups Coconut, grated
  • 3 tsp Garlic, minced
  • 20 grams Tamarind, cleaned or use premade about 1 tbsp


  • Grind all spice paste ingredients with ½ cup of water to a smooth paste
  • Heat oil in a pan, saute the onion for a few minutes. Add the ground spice paste and saute for 2-3 minutes
  • Add the water, green chilies and curry leaves
  • Bring the mixture to the boil, lower heat and simmer, partially covered, for 10 minutes
  • Add salt and sugar to taste, and then add fish. Cook for 5 minutes, shaking the pan occasionally. Adjust seasoning
  • Serve hot with steamed rice


Variations: Fish curry with cocum: Add 4-5 pieces of cocum while adding the fish. Reduce the quantity of tamarind. Prawn and bimblim curry: Use ½ cup of shelled prawns. Add 5-6 bimblims to the curry. Omit tamarind

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