Prep time
15 minutes
Cook time
15 minutes
Servings
3 - 4
Function
Sauté Mode + Manual (2 mins, Low Pressure)
What You'll Need
Goan Fish Curry
A tangy and mildly spiced curry made with coconut, kokum or tamarind, and ground masala — a coastal classic that pairs beautifully with steamed rice.
Ingredients :
For the Curry Base:
1. 300–350 g fish (surmai, pomfret, or basa – cut into curry pieces)
2. 1 tbsp oil
3. ½ tsp mustard seeds
4. 1 small onion (finely chopped)
5. Salt to taste
6. 2–3 kokum petals or 1 tbsp tamarind pulp
7. 1½ cups water
For the Masala Paste:
8. ½ cup grated coconut (fresh or frozen)
9. 1 tbsp coriander seeds
10. 4–5 dried red chillies
11. ½ tsp turmeric powder
12. 1 tsp cumin seeds
13. 3–4 garlic cloves
14. ½ inch ginger
Procedure :
1. Grind all ingredients under Masala Paste with a splash of water to form a smooth paste.
2. Switch on Sauté Mode in the MultiCook. Heat oil and add mustard seeds. Let them crackle.
3. Add chopped onion and sauté until soft and translucent.
4. Add the ground masala paste and cook for 3–4 minutes until the oil starts to separate.
5. Add salt, kokum (or tamarind), and water. Mix well and bring to a gentle boil.
6. Add the fish pieces into the curry and stir gently.
7. Cancel Sauté. Close the lid and select Manual Mode → 2 minutes on Low Pressure.
8. Once done, quick release pressure to avoid overcooking the fish.
9. Open the lid and let the curry rest for a minute.
10. Serve hot with steamed rice and a wedge of lemon.
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