What fish works best?
Firm white fish — kingfish (surmai), pomfret, sea bass, or tilapia. Avoid delicate fish like sole that will break apart. Fish steaks on the bone give better flavour than fillets.
Indian · dinner
Goan Fish Curry: Coconut and Kokum, No Shortcuts
#indian#goan#fish#coconut#dinner
40m
Total time
4
Servings
320
kcal
easy
Difficulty
May 20, 2026
INGREDIENTS.
4
Fish
- 700 g firm white fish fillets or steaks, cut into 5 cm pieces
Pantry
- 100 g desiccated or fresh coconut
- 4 pieces kokum (4-5 pieces), soaked in 100 ml warm water
- 30 ml neutral oil
- 1.5 tsp salt
Spice
- 6 dried Kashmiri red chili
- 1 tbsp coriander seeds
- 0.5 tsp turmeric
Produce
- 5 garlic cloves
- 15 g fresh ginger
- 1 large onion, thinly sliced
- 2 green chili, slit
THE METHOD.
tap to check off
0/6 done
FAQ · Things people ask
About this recipe.
Where do I find kokum?
Indian grocery stores stock it dried. Soak 4–5 pieces in 100 ml warm water for 15 minutes and use both the soaked pieces and the liquid. If unavailable, tamarind paste (1 tsp) is the closest substitute, though the flavour profile shifts.
Can I use canned coconut milk instead of fresh coconut?
Yes — use 200 ml full-fat coconut milk. The sauce will be thinner and slightly sweeter. Reduce the water in the recipe by 100 ml to compensate.
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