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Goan Fish Curry

30 mins

Serves 2



Food from the region of Goa is a fascinating mix of Indian and Portuguese cuisine, and the heart of it is the mixture of fish and spices. The goan curry has seen a rise in popularity in recent years because of its mix of fruity and spicy flavours that permeate and mix well with the subtle flavours of fish. This recipe tastes just as great with lamb or chicken, but full the full authentic flavour go with a nice fresh piece of cod

Goan Fish Curry


  • 2 tsp coriander seed

  • 1/2 tsp cumin seeds

  • 1 dried red chilli

  • Olive oil

  • 1 onion, halved and sliced

  • 1 cm root ginger, grated

  • 2 garlic cloves, crushed

  • 1/2 tsp turmeric

  • 400ml coconut milk

  • 1 tsp tamarind paste

  • 1-2 green chilli

  • 300g white fish, skinned and cut into chunks


  • Toast the coriander seeds and red chilli over a low heat until they begin to release oil and the fragrance becomes strong

  • Remove them from the pan and crush them in a pestle and mortar until you have a fine paste

  • Add a little oil to a pan over a medium heat. Add the onion and cook for 5 minutes or until beginning to turn golden

  • Add the ginger, garlic, turmeric and ground spices to the pan and fry for 1 minute

  • Pour the coconut milk into the pan with tamarind and green chillies. Mix well and simmer for 5 minutes,

  • Slowly place the fish in the pan and cook gently for 3-4 minutes or until the fish is just cooked

  • Serve