Welcome to ShimlaRed, where today we are set to unravel the secrets of crafting the ultimate Goan Fish Curry Recipe using the magic of ShimlaRed Tomato Paste. Get ready for a journey that will tantalize your taste buds and transport you straight to the sun-kissed shores of Goa, India. We’re excited to introduce you to the incredible convenience and flavour upgrade that ShimlaRed Tomato Paste brings to this iconic dish.

Ingredients You’ll Need

Fresh Fish: Opt for firm-fleshed varieties like kingfish, mackerel, or pomfret.

Coconut Oil: The heart and soul of Goan cooking.

Mustard Seeds: For that unmistakable Goan essence.

Curry Leaves: Adding a fragrant touch to our curry.

Turmeric Powder: The secret behind that radiant yellow hue.

ShimlaRed Tomato Paste: Our star ingredient, a worthy replacement for fresh tomatoes.

Tamarind Paste: Bestowing a delightful tanginess upon our creation.

Green Chillies: Tune the heat level to your liking.

Onions: Finely chopped to lay the flavour foundation.

Garlic and Ginger: Crushed or minced for a fragrant paste.

Fresh Coconut: Grated to infuse creaminess.

Coriander Powder: Offering a mild, earthy note.

Salt: To bring all these flavours together in harmony.

Goan Fish Curry Recipe

Step-by-Step Preparation

Step 1: Marinate the Fish

  1. Start by giving your fish a thorough cleaning and wash.
  2. Pat it dry and rub it with a pinch of turmeric powder and a dash of salt.
  3. Let it bask in this marinade for around 15 minutes.

Step 2: Prepare the Spice Paste

  1. In the blender, combine the grated coconut, green chillies, garlic, and ginger.
  2. Blend until you achieve a smooth, aromatic paste.
  3. If needed, add a touch of water to attain the perfect consistency.

Step 3: Sauté the Aromatics

  1. Now, heat up a generous amount of coconut oil in a deep pan or kadai over medium heat.
  2. Add those mustard seeds and let them dance and sizzle.
  3. Toss in a few curry leaves to enhance the aroma.
  4. Slide in those finely chopped onions and sauté them until they turn translucent.

Step 4: Add the ShimlaRed Tomato Paste

  1. Lower the heat to a gentle purr and introduce the ShimlaRed Tomato Paste to the pan.
  2. Allow it to sizzle, releasing its delightful aroma and taking on a charming golden hue.

Step 5: Season the Curry

  1. Sprinkle in the turmeric powder and coriander powder, giving everything a good mix.
  2. Now, bring in the tamarind paste to infuse that tangy zing.
  3. Don’t forget to season this flavourful concoction with salt, tailored to your taste buds.

Step 6: Cook the Fish

  1. Gently nestle your marinated fish into this flavourful pool.
  2. Coat the fish generously with the aromatic curry.
  3. Cover and let it simmer for a good 10-15 minutes until it is cooked to perfection.

Serving Your Goan Fish Curry

Your culinary masterpiece, the Goan Fish Curry enriched with ShimlaRed Tomato Paste, is now ready to make its grand entrance. With its exquisite blend of spices and the richness of tomatoes, it’s a dish that will undoubtedly make your taste buds dance with delight! For an authentic experience, serve it alongside steamed rice or traditional Goan bread known as poi. And for the final flourish, don’t forget to garnish with fresh coriander leaves, adding both colour and flavour to your creation.


Yes, frozen fish can be used, but for the best flavour, fresh fish is recommended.

In a pinch, lemon juice can serve as a worthy substitute for tamarind paste.

ShimlaRed Tomato Paste boasts a mild and balanced flavour, but you can dial up the heat by adjusting the quantity of green chillies.

Absolutely! Feel free to explore the depths of culinary creativity by experimenting with different seafood, such as prawns or crab, to craft a unique twist.

You can store your Goan Fish Curry in an airtight container in the refrigerator for up to 2-3 days, ensuring you can savour its deliciousness over multiple meals.