Goan fish curry

This is made possible by BBC Food!


  • 650g/1lb 7oz sea bream, monkfish, cod, or haddock, cut into thick steaks (see tip)
  • ¼ tsp ground turmeric
  • pinch salt

For the paste

  • 70g/2½oz fresh or frozen coconut, grated
  • 1 tsp ground turmeric
  • 5mm/¼in fresh root ginger, peeled and roughly chopped
  • 1 tsp mild chilli powder
  • 2 bird’s-eye chillies (use 1 if you prefer it less spicy)

For the curry

  • 3 tbsp vegetable oil
  • 90g/3¼oz onion, finely chopped (approx. 1 small onion)
  • 1 tsp sugar
  • 150ml/5fl oz coconut milk
  • 1 tsp tamarind paste
  • salt and freshly ground black pepper
  • chopped fresh coriander, to garnish


  1. Place the fish on a plate and use the turmeric and salt, don’t add too much! Mix well and set aside.

  2. For the paste, add all the ingredients to a blender or food processor along with 100ml water.

    1. Blend till smooth paste!
  3. To make the curry, heat the oil in a large saucepan over medium heat. Add the onions and fry for 12 minutes.

  4. Fry for 4 minutes until the paste dries out. Now add 100ml water, season with salt and pepper, and add the sugar.

  5. Give the saucepan a swirl so you don’t break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes.

  6. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.

Banner and Image Credit: BBC

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