Goan Red Snapper Fish Curry

I chose to make this Goan fish curry recipe from the Seafood book, using the red snapper as the book suggests. I knew the ingredients in the recipe would give a flavour that we enjoy because it is similar to my king fish curry. I adjusted the recipe to make half the amount.

500g 1 full red snapper cut into pieces
1 tbsp coriander seeds
1/2 tsp cumin seeds
3 to 6 dried red chillies to taste
2 garlic cloves chopped
1/2 tbsp grated fresh ginger
1/4 tsp turmeric
1/2 tsp salt
7 oz coconut milk to taste
1 tbsp oil
1 onion thinly sliced
1 tomato chopped
1 green chille
1 tbsp tamarind pulp
1/2 cup water
handful of cilantro


Put the tamarind pulp in about 1/2 cup water and discard the tamarind.

Dry roast the coriander seeds, cumin seeds in a saucepan, stir over medium heat until they begin to pop. Remove and cool then put the seeds, dried chillies, garlic, ginger, turmeric, and salt into a food processor. Process until it is finely chopped then add 2 to 3 tbsp of coconut milk and pulse to blend. 
Heat the oil and sauté the onion and cook over low heat. Then add the tomatoes, green chilles and spice paste and cook over medium heat for 2 to 3 until aromatic. Add the coconut milk then bring to a boil and simmer for about 5 minutes. Add the tamarind water then place the snapper into the sauce. Cook the fish for a few minutes until the fish is cooked. 

Garnish with cilantro and serve with rice. 

This beautifully illustrated Seafood cookbook shows us how to prepare different types of seafood with over 300 wonderful recipes inspired by different cuisines. The book explains about different types of fish. 

Red Snapper or Pargo

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