Goan Fish Curry

goan fish curry

a tangy fish curry cooked in a mildly spiced tamarind and coconut sauce


500gms fish (any firm white fish – monkfish/halibut)
2 large onions – chopped
3 whole dry red chillies
2 inches fresh ginger – coarsely chopped
3 garlic cloves - peeled
1 tsp. cumin seeds
1 tbps. coriander seeds
1 tsp. tamarind paste
3 tbsp. thick coconut cream
Salt to taste (approx. 1tsp)
200 ml water
3 tbsp. coconut oil + an extra splash of oil
2 tbsp. chopped coriander


  • 1. Place a shallow pan on medium heat.
  • 2. Add a splash of oil, onions, dry chilies, fresh ginger, fresh garlic, cumin and coriander seeds. Toss for a 3-4 mins
  • 3. Transfer to a blender and add 100ml water. Blend to a fine paste. Set aside
  • 4. Heat the remaining oil in the same pan. Add the blended mixture, tamarind paste, coconut cream, salt and the remaining 100 ml water. Mix well and bring to a boil
  • 5. Cook covered on low heat for 15mins until the oil rises to the surface
  • 6. Add fish. Cover and simmer 5 mins
  • 7. Add chopped coriander and simmer uncovered for a further 2 mins


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019