Microwave cooking
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This is almost the staple food of Goa along with rice, fish curry made in this style is tangy and spicy! Tuna tastes especially good in Goan Fish Curry but you can also use any fish with firm white flesh.


A fresh coconut, grated
(unsweetened coconut flakes, soaked in 1/2 cup water)
: 1/2 cup
Plum tomatoes, cut into quarters
: 2
Onion, sliced
: 1
Garlic, chopped
: 4 cloves
Green chile, sliced
: 1
Cayenne pepper powder
: 1 tsp
Coriander powder
: 2 tsp
: To taste
Walnut-sized lump of tamarind paste (or juice of 1/2 a lime)
: 1
Boneless fish
: 1/2 pound

Microwave Goan Fish Gravy


  • Put the onions, tomato, garlic, chile, salt, and spice powders in the bowl of a food processor or blender. Process until more or less liquefied. Add the coconut and process for a couple of minutes more, until you get a smoothish pulp.
  • Empty this mixture into a large microwave-safe bowl along with one and a half cups of water. Stir. Microwave on high (uncovered) for about four to nine minutes, depending on oven wattage. Stir again. Repeat twice more, for a total of 12 to 18 minutes of microwave cooking.
  • Add the fish or other seafood and stir thoroughly. Return to the microwave and cook on high for four to nine minutes longer. Stir and check the fish for doneness. Microwave at two or three minute intervals if needed until the fish is completely cooked.
  • Add the tamarind or lime juice and stir thoroughly. Correct seasoning. Serve over rice.