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Goan Fish Curry

Serves 2-3

Curry paste

  • 2 garlic cloves, skin removed
  • 2 tsp tamarind paste
  • ½ tsp coriander seeds
  • 1 tsp ground cumin
  • 2 red chillies, seeds removed and chopped
  • 3cm piece of ginger, skin removed and chopped
  • ½ tsp black pepper
  • ½ tsp turmeric
  • 2 tbsp dessicated coconut
  • 1 medium onion, chopped

Everything else

  • 1 tin coconut milk
  • 2 tomatoes, roughly chopped
  • 1 tsp fish sauce
  • vegetable oil for cooking
  • pinch of salt
  • 200-300g firm white fish

Put all the curry paste ingredients in a blender, add a little of the coconut milk, and pulse to a paste. Pour a tablespoon of oil into a frying pan or wok and cook the paste over a medium heat for 4-5 minutes.

Add the tomato, fish sauce and the rest of the coconut milk. Simmer for 4-5 minutes.

Remove any bones from your fish and cut into bite sized pieces. Cook in the sauce for 10 minutes. Carefully stir now and then, but be careful not to break up the fish.

Serve with plain boiled rice.

5 CommentsLeave a Comment

  • Reply


    7 months ago

    Seriously, this is the tastiest curry I’ve ever eaten – even better than eating genuine Goan curry on the beach. I think the tamarind paste was the secret ingredient – but basically, if you like curry, you’ll love this. It’s a smasher and my favourite thing Matt’s cooked me so far this year!

  • Reply


    6 months ago

    Great recipe, would highly recommend. Surprisingly easy considering how great it tasted. I served mine with some sticky basmati rice and naan bread. It was wonderful! Thanks Matt.

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