Goan fish curry

This delivers everything a curry should – layers of flavour, depth, tartness and a hint of sweetness from the onion and coconut

There are so many types of fish curries in Goa and this is one of the most popular ones. It really is delicious and works perfectly with variety of seafood and not just fish – try making it with prawns, mussels, clams or squid. If you don’t like fish then chicken or even vegetables can be substituted.

Southern Indian curries (like those found in Goa and Kerala) are very different to the northern Indian counterparts. In Southern India the abundance of coconuts have influenced the food and flavours, resulting in amazingly fragrant but just as tasty curries.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields3 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 2 tbsp vegetable oil
 1 tsp mustard seeds
 1 small onion, peeled and chopped
 2 ½ sticks cinnamon
 10 g fresh ginger, peeled
 7 large cloves of garlic, peeled
 2 mild dried red chillies (more if you like it spicy)
 1 tsp ground cumin
 2 tsp ground coriander
 ½ tsp turmeric
 ½ tsp garam masala
 2 medium tomatoes, pureed
 400 ml coconut milk
 450 g firm white fish fillets, cut into large cubes
 3 pinches salt, to taste, and lots of freshly ground black pepper

1

Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden (this takes around 8 minutes).

2

Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released.

3

Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.

4

Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes.

5

Add the fish (or chicken) and cook until done, around 4-5 minutes. Taste and adjust the seasoning.

6

Serve with fluffy white rice from your Sakura or Zojirushi rice cooker and a chapati or naan to mop up the delicious sauce.

Ingredients

 2 tbsp vegetable oil
 1 tsp mustard seeds
 1 small onion, peeled and chopped
 2 ½ sticks cinnamon
 10 g fresh ginger, peeled
 7 large cloves of garlic, peeled
 2 mild dried red chillies (more if you like it spicy)
 1 tsp ground cumin
 2 tsp ground coriander
 ½ tsp turmeric
 ½ tsp garam masala
 2 medium tomatoes, pureed
 400 ml coconut milk
 450 g firm white fish fillets, cut into large cubes
 3 pinches salt, to taste, and lots of freshly ground black pepper

Directions

1

Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden (this takes around 8 minutes).

2

Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released.

3

Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.

4

Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes.

5

Add the fish (or chicken) and cook until done, around 4-5 minutes. Taste and adjust the seasoning.

6

Serve with fluffy white rice from your Sakura or Zojirushi rice cooker and a chapati or naan to mop up the delicious sauce.

Goan fish curry