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Goan fish curry

Yields3 ServingsPrep 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

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).


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.


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.


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


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


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

Nutrition Facts

Servings 3