Goan-Style Salmon Curry | Perfect with Hot Rice |Coconut &Tangy | Fish Curry | Simple & Delicious
Ingredients (serves 4–5)
Fish
Salmon – 900 g, medium pieces
Salt – ¾ tsp
Turmeric powder – ¼ tsp
🧂 Grinding Masala
Desiccated coconut (dry grated) – ¾ cup
(If using fresh coconut, use 1 cup)
Kashmiri chilli powder – 3 tbsp
Coriander powder – 2 tbsp
Cumin seeds – 1¼ tsp
Garlic – 7–8 cloves
Ginger – 1½ inch piece
Tamarind – small lemon size (OR 2 T spoon thick extract)
Water – ¾ to 1 cup
Grind everything to a smooth paste.
🧂 For Curry
Coconut oil – 3 -4 tbsp
Onion – 1 large or 1 1/2 medium, thinly sliced
Tomato – 1 medium, chopped
Water – 1¾ to 2 cups
Salt & tamarind– adjust to taste
This Goan-style Salmon Curry is rich, tangy, and perfectly balanced with coconut and spices.
Made in a traditional chatti, this curry pairs beautifully with hot steamed rice and is very different from Kerala fish curry.
The salmon is cooked gently so it stays soft, juicy, and intact, while the red coconut gravy turns glossy and flavourful.
No coconut milk, no heavy frying — just an authentic Goan taste, made easy at home.
This recipe is:
✔ Easy to follow
✔ Perfect for rice
✔ Healthy and comforting
✔ Ideal for salmon lovers
Try this curry once, and it will become a regular on your lunch table.
IMPORTANT taste-balancing tips
Too thick → curry becomes heavy
Too thin → flavour becomes flat
Colour dull? → add ½ tsp Kashmiri chilli powder
Too sour? → add 2–3 tbsp coconut milk at the end