Indian · main

Goan Fish Curry

Goan Fish Curry reads sourness 5.7, citrus 5.4 and allium 4.8 on Palate's 0–10 flavor X-ray — a Indian main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.0 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 7.3 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Sourness 5.7 · Citrus 5.4 · Allium 4.8 · Umami 4.3 · Salinity 3.9 · Sweetness 3.4 · Richness 3.4 · Herbaceous 3.0 · Heat 2.9 · Warm Spice 2.7 · Marine & Briny 2.6 · Nutty 2.4 · Fruity 2.4 · Earthy 2.3 · Floral 1.5 · Bitterness 1.1

What's in it (16)

• cod — 680 g
• salt — 5 g
• turmeric — 3 g
• vegetable oil — 41 g
• brown mustard seeds — 5 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• coriander — 3 g
• cumin — 5 g
• cayenne pepper — 3 g
• tomato — 120 g
• unsweetened almond milk — 397 g
• lime juice — 44 g
• brown sugar — 4 g
• cilantro — 7 g

Time & effort: about 33 min (23 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 74.5 kcal, 8.2 g protein, 3.9 g fat, 2.7 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Toss the fish pieces with 1/2 teaspoon of the salt and the turmeric in a bowl. Set aside to marinate while you build the curry base, about 10 minutes.
2. Heat the oil in a large skillet or wide pot over medium-high heat. Add the mustard seeds and cook, shaking the pan, until they start to pop, about 30 seconds.
3. Add the onion and cook, stirring occasionally, until softened and light golden at the edges, 5-6 minutes.
4. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
5. Add the coriander, cumin, and cayenne and toast, stirring constantly so the spices don't scorch, about 30 seconds.
6. Add the tomato and cook, mashing it into the spices with a spoon, until it breaks down into a thick, jammy paste, 4-5 minutes.
7. Pour in the coconut milk and 1/2 cup water, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer, 2-3 minutes.
8. Slide in the marinated fish in a single layer. Simmer gently, spooning sauce over the top rather than stirring hard, until the fish is opaque and flakes easily with a fork and reaches 145F internally, 6-8 minutes.
9. Off heat, stir in the lime juice, brown sugar, and remaining salt, tasting and adjusting the sourness and salt to your liking.
10. Scatter cilantro over the curry and serve hot over rice.

Dishes with a similar flavor shape

• Fish Curry with Coconut Milk — Indian
• Mustard Seed Coconut Shrimp Curry — Indian
• Coconut Shrimp Curry — Indian
• Cod Veracruz with Tomatoes and Olives — Mexican
• Sheet-Pan Chili-Lime Shrimp and Corn — Tex-Mex

Keep reading: what sourness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.