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Green Masala Fish Curry

I was browsing through my Insta Feed and it occurred to me that most of the gravies I made or posted were yellow or fiery red. Of course, I got tired of eating dishes that looked alike too. Colour makes such a difference to your mood, doesn't it? So I ventured into making this Goan preparation - Green Masala fish curry. Taking the mandatory Instagram picture did not strike me until the last minute. So forgive the not so pretty photograph. But I promise you this, this recipe won't need a picture as much as humans - sitting around a dinner table - who enjoy a delicious fish gravy. Read this entire post carefully before you begin scrambling for ingredients. :)

Once you have all your ingredients ready, cooking this is a breeze. Just be organized and you'll have more time to savour this dish!


  • 6 slices of Pomfret

  • 1 big onion sliced

  • 1 green chilli slit

  • 1/2 cup Coconut Milk

  • Salt to taste

Grind to a paste with a little water:

  • A small bunch of fresh coriander

  • 2 light green chilies (4 if you prefer a spicy curry)

  • 1” piece fresh ginger peeled and chopped

  • 6 pods of fresh garlic peeled and chopped

  • 1/2 cup fresh grated coconut

  • 1/4th cup fresh tamarind extract

  • 1 tbsp coriander seeds

  • 1tsp cumin seeds

  • 1/2 tsp turmeric powder

I repeat, it’s pretty simple once you have the ingredients ready.

- Clean and wash the fish.

- Marinate it in a tsp of salt and a pinch of turmeric and set aside.

- Once the ground paste (as mentioned above) is ready, keep aside.

- Heat coconut oil in a wide bottom utensil.

- Sauté the sliced onion until light brown and soft.

- Add the green chilli followed by the ground masala.

- Keep stirring continuously on o medium flame until the raw smell goes away and the colour starts changing to a brownish green.

- Pour in half cup of Coconut milk and a little water ( the gravy has to be thick enough for the pieces to float in[view pic] but NOT soupy) and bring to a boil.

- Add salt to taste. (Remember you marinated the fish with salt too. So be stingy with salt in the gravy. You can always add more after the entire dish is cooked.)

- Add the fish pieces one by one gently. Keep it on a high flame for 5 minutes. Then on a low flame for 2 minutes with lid covered and switch off.

This goes best with white rice and a salad. Bon Appetite!


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