Goan fish curry


  • 200g firm white fish, cut into chunks (depending on what is available. I used cod)
  • 100g prawns
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 250ml coconut milk
  • 1 chilli, sliced
  • 100ml water
  • 1/2 tsp mustard seeds
  • 1/2 tsp black mustard seeds
  • 5 or 6 curry leaves
  • Coriander leaves
  • Juice of half a lime


  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 dried chillies
  • 1/2 tsp turmeric
  • 1 tsp sugar
  • 1 tsp salt
  • 2 garlic cloves
  • 1 cm ginger
  • 1 tsp tamarind paste
  • 1 tsp coriander stalks

Begin by grinding the paste ingredients in a pestle and mortar or processor.

Splash a little oil in a pan and begin by frying off the paste. After a couple of minutes, add the onion and allow to soften for around 5 minutes. Then add the tomato and chilli, cooking until they begin to dry.

Add the coconut milk and water and simmer for 15 to 20 minutes.

Add the white fish initially for a couple of minutes, then the prawns. At the same time heat a couple more tablespoons of oil in another pan. Once the oil is hot, add the mustard seeds, black mustard seeds and curry leaves. Leave to sit for a couple of seconds, being careful of spitting seeds, then stir into the pan. Add the lime juice, season, then serve topped with torn coriander leaves.



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