Goan Fish Curry
Silky coconut curry with fresh white fish, aromatic spices, and bright citrus. One-pan dinner ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 34g
Ingredients
- 1.5 lbs white fish fillets (cod, halibut, or sea bass)
- 14 oz coconut milk
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp curry powder and cayenne, mixed (or goan masala)
- 1 whole lime (juiced) plus salt and pepper to taste
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add onion and cook, stirring often, until softened and translucent, ~4 minutes.
- 3
Stir in garlic and ginger. Cook until fragrant, ~60 seconds.
- 4
Add curry powder and cayenne. Stir constantly for 30 seconds to bloom the spices.
- 5
Pour in coconut milk. Scrape up any browned bits from the pan bottom.
- 6
Bring to a gentle simmer. Add fish, nestling fillets into the sauce.
- 7
Cover and simmer until fish flakes easily with a fork, ~8 minutes.
- 8
Squeeze lime juice over the curry. Taste and adjust salt and pepper.
- 9
Serve in shallow bowls with rice or flatbread.
Tools you’ll need
- large skillet with lid (12-inch preferred)
- cutting board
- chef's knife
- wooden spoon
- lime squeezer (optional)
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