Print

Goan Fish Curry from Scratch with Saffron Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and flavorful Goan-style fish curry made from scratch with tender white fish simmered in a spiced coconut gravy, served alongside fragrant saffron basmati rice enriched with ghee.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free

Ingredients

  • Saffron Rice:
  • 1 cup basmati rice
  • 2 cups water
  • 1 pinch saffron threads
  • 1 tablespoon ghee
  • Marinated Fish:
  • 500 grams white fish fillet (such as blue cod or firm flaky fish)
  • 1 teaspoon cooking oil
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated garlic
  • 1/4 teaspoon turmeric powder
  • 1 pinch chili powder
  • 1/2 teaspoon salt
  • Curry Paste:
  • 1 tablespoon cooking oil
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated garlic
  • 1 cup chopped onion
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1 green chili, chopped and seeds removed
  • 2 tablespoons fresh grated coconut
  • 1/2 cup tomato passata or 2 medium tomatoes, finely chopped
  • Additionally:
  • 1 to 2 teaspoons cooking oil
  • 1 sprig curry leaves
  • 1/4 cup finely minced onion
  • 1/2 teaspoon garam masala powder
  • 1 1/2 cups water
  • Salt to taste
  • 2 tablespoons fresh coriander leaves, chopped

Instructions

  1. Rinse basmati rice until water runs clear. Soak for 30 minutes if time allows, then drain.
  2. Bring 2 cups water and rice to a boil. Crush saffron, mix with a little hot water, and add to the pot along with ghee. Cover and cook on low for 15–20 minutes until tender. Rest 5 minutes and fluff.
  3. In a bowl, marinate fish with oil, ginger, garlic, turmeric, chili powder, and salt. Set aside.
  4. Heat oil in a sauté pan. Cook chopped onion and green chili until soft. Add coconut, cumin seeds, fennel seeds, and turmeric. Stir briefly, then add tomato passata. Cook 1 minute.
  5. Blend the mixture into a smooth paste, adding a splash of water if needed.
  6. Sear marinated fish lightly on both sides for a few minutes; it does not need to cook through.
  7. In a pan, heat oil and sauté minced onion with curry leaves until soft. Stir in curry paste and garam masala. Bring to a gentle boil.
  8. Add 1 1/2 cups water and simmer until slightly thickened and oil begins to separate. Season with salt.
  9. Gently place fish into the gravy and simmer 5–7 minutes until fully cooked and opaque.
  10. Garnish with fresh coriander leaves and serve hot with saffron rice.

Notes

  • Add 2 tablespoons coconut milk at the end for a creamier sauce.
  • Soaked cashews can replace fresh coconut for richness.
  • Shrimp can substitute fish; reduce cooking time accordingly.
  • Adjust chili for preferred spice level.
  • Store curry up to 2 days in the refrigerator; reheat gently.
  • Freezing is not recommended for best fish texture.

Nutrition

Find it online: https://savorymomskitchen.com/goan-fish-curry-from-scratch-with-saffron-rice/