GOAN FISH CURRY

This incredibly aromatic curry is inspired by the classic fish curry of Goa, India, which was in turn inspired by the Portuguese.

We've taken our inspiration from the top Chefs of London who all prepare their Goan fish curry in slightly different ways. Our flavour pots nod to each of those Indian cuisine connoisseurs by bringing together the tangy tamarind, tomato and onion with the flavours of ginger, garlic, chilli and sweet cloves, all married by a rich coconut milk. Just close your eyes and pretend you're on the warm beaches of Goa!

Method Icon 
METHOD

Our twenty minute recipe.

1. Cook the rice according to packet instructions and then continue.

2. Heat 2 tbsps of oil in a deep pan at medium-high heat and add the onion, tomatoes and the Goan Paste. Stir for 2-3 mins.

3. Add the coconut milk and Coconut Paste to the pot and gently bring to the boil. Turn down the heat and simmer for about 5-7 mins until the sauce has thickened slightly.

4. Stir in the Spice Blend and then carefully add the fish and simmer for 5 mins, or until cooked through.

5. When ready, spoon some rice into 2 bowls and ladle the Goan fish curry over the top. Garnish with coriander leaves and a squeeze of lime, if you’re using them.

 

Ingredients Icon
INGREDIENTS

250g cod fillet (or loin)
200ml(light) coconut milk
1 onion
2 tomatoes
120 grice
1 lime (optional)
Handful of coriander (optional)
Goan Paste
Coconut Paste
Spice Blend

 

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