Goan fish curry

Serves 4 – from “The Edible Atlas” page 205


  • 5 cm piece of ginger roughly chopped
  • 4 garlci cloves, roughly chopped
  • 1 green chilli, deseeded and roughly chopped
  • 3 tablespoons of coconut or rapeseed oil
  • 2 medium white onions thinly sliced
  • 2 big ripe tomatoes quartered
  • 1.5 teaspoons salt
  • 0.75 teaspoons turmeric
  • 0.5 teaspoons red chilli powder
  • 20 fresh (or dry if unavailable) curry leaves (optional)
  • 300ml coconut milk
  • 4 fillets of haddock or another firm white fish – approx 150-180gms each
  • 1 lime to serve, qaurtered (optional)


In a pestle and mortar pound the ginger, garlic and green chilli along with some coarse salt until the mixture turns pulpy.

In a frying pan heat the oil over medium heat, add the onions and cook stirring until soft and pale gold (10-15 mins). Add the spices from the pestle and mortar and cook for 2-3 mins, then add the tomatoes, salt, turmeric, chilli powder and curry leaves. Put on the lid and cook for a few minutes

Meanwhile combine the coconut milk with 100ml water. Pour into the pan and when the milk starts to bubble add the fish fillets, cover and cook for 5 mins or so until the fish is cooked through.


One comment

  1. So easy and tastes pretty good, Guess there might be a slightly better more complex recipe that tastes even better but great for an evening meal.


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