Authentic goan fish curry

Authentic goan fish curry

I Love Curry
Jonathan Gregson

This is delicious. Many coconut curries are mild - there are several in this book - so here I give a spicy example. Use a firm white fish such as halibut, tilapia or monkfish. You can use boneless pieces, but bear in mind they must stand up to cooking in a curry without breaking up. Serve with rice.


Quantity Ingredient
2 scant teaspoons cumin seeds
4-7 kashmiri (mild) dried red chillies, seeds shaken out
4 teaspoons coriander seeds
3 tablespoons vegetable oil
1 small onion, finely chopped
30g fresh root ginger, peeled weight, cut into large chunks
6 fat garlic cloves
1 small tomato, quartered
3/4 teaspoon turmeric
salt, to taste
100ml coconut milk
1 teaspoon tamarind paste, or to taste
2-4 green chillies, whole but pierced
600g firm white fish steaks or fillets, (see recipe introduction)
4 good tablespoons coconut cream


  1. Using a spice grinder, grind the cumin seeds, dried chillies and coriander seeds to a fine powder.
  2. Heat the oil in a large non-stick saucepan. Add the onion and cook over a medium flame until golden.
  3. Meanwhile, blend together the ginger, garlic and tomatoes until smooth, adding a little water to help. Add to the onions and cook over a medium flame for eight to 10 minutes, until the paste releases oil droplets on the base of the pan. Add the ground whole spices, turmeric and salt along with a small splash of water and cook for two minutes. Add the coconut milk and 300ml water, bring to a boil and simmer for a few minutes.
  4. Add the tamarind paste, green chillies and fish, bring back to a boil and simmer gently until the fish is just done; it will take three to six minutes, depending on the cut and type of fish. Add the coconut cream and shake the pan to incorporate. Taste, adjust the salt and tamarind until the balance is perfect for you, then serve.
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