Goan fish curry

Definitely not authentic, but definitely delicious. Whatever firm white fish you have can go in here, prawns if you have them (I didn’t have any this time around), or switch out the fish for cooked chicken, or keep it veggie by flinging in whatever veg you have in the fridge. It’ll still be yummo. This recipe is by Felicity Cloake, with some tweaks from me.


A slurp of vegetable oil

1 onion, finely chopped

10 cherry tomatoes

1 courgette, in 1cm cubes

2 handfuls fine green beans

400g tin of coconut milk

Pinch +/- of chilli flakes

Juice from 1 lime

500g firm white fish

Fresh coriander


0.5 tsp ground cloves

2 tsp ground coriander

1 tsp ground cumin

1 tsp chilli flakes

0.5 tsp turmeric

1 tbsp palm sugar

1 tsp salt

5 garlic cloves

3cm root ginger

1.5 tsp white vinegar


  1. Toast the masala spices in a dry pan, transfer to a bowl and mix in the wet masala ingredients to form a paste.
  2. Heat the oil in a large pan and fry the onion until soft. Add in the masala mix and cook, stirring, for a minute or two.
  3. Chop and add the tomatoes and courgette and keep cooking until most of the liquid has evaporated.
  4. Pour in the coconut milk, lime juice, add more chilli to taste, and mix well.
  5. Turn down the heat and simmer for 10 minutes to allow it to cook through and thicken.
  6. Add the beans and fish (cut into chunks) and leave for 5 minutes or so until the fish is cooked.
  7. Serve with basmati or jasmine rice with fresh coriander and a dollop of plain yoghurt if it takes your fancy.

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