Curries
Goan Fish Curry
100% natural ingredientsNon-VegCoconut-kokum gravy, tangy and thin, made for rice.
Medium spicy₹792₹950for 4 people · 278 g / person
20 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Kingfish steaks — cleaned520 g
- Coconut-kokum base560 ml
Prepared in our kitchen
Coconut milk simmered with kokum, green chilli and curry leaf.
Made from: Coconut milk, Kokum, Curry leaves
- Tamarind & teppal32 g
Recipe
How to cook it
4 steps · about 20 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Coconut-kokum base, Tamarind & teppal and bring kingfish steaks to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Build the base7 min
Cook the onion–tomato and coconut-kokum base, tamarind & teppal on medium until the masala darkens and the oil separates.
- 3
Add the main8 min
Fold in kingfish steaks, coat well, then add water or stock to the level you like and simmer covered.
- 4
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.