Goan fish curry
Sour from tamarind rather than tomato, which is what makes it taste Goan — and the fish goes in for the last four minutes, after the sauce is finished, not at the start of it.
Cook it with Keto Tracker AI
See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.
Ingredients
For the whole dish · serves 4
- Firm white fish fillets1½ lb
- Coconut milk14 fl oz
- Coconut oil2 tbsp
- Tamarind paste¾ oz
- Kashmiri chile powdera tablespoon
- Ground coriander and turmerictwo teaspoons and one
- Fresh ginger and garlica thumb and four cloves
- Curry leavesa sprig, if you can find them
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+4g net · 95 kcal · 10 min · together 10g net, 535 kcal
Method
6 steps · 40 minutes
- Salt the fish and leave it 15 minutes while everything else happens. It firms up and holds together in the sauce.
- Fry the ginger, garlic and curry leaves in the coconut oil, then the ground spices for 30 seconds.
- Coconut milk and tamarind in, and simmer 10 minutes until it thickens slightly and the raw edge goes off the spice.
- Taste and balance it now, before the fish. Once the fish is in you cannot stir it hard enough to correct anything.
- Slide the fish in, cover, and cook 4 minutes at barely a bubble. It carries on cooking off the heat.
- Let it stand 10 minutes before serving. The sauce and the fish need that long to become one thing.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
All 507 recipes, free in the app.
Every one measured against what you have left today, and logged in one tap.