Goan Fish Curry




3 cloves garlic, roughly chopped 

3cm ginger, roughly chopped 

1 green chilli, roughly chopped – remove the seeds if you don’t like it hot 2 tomatoes, roughly chopped 

1 tbsp coconut oil 

1 red onion, diced 

1 tbsp garam masala 

1 tbsp ground cumin 

1 x 400ml tin of full-fat coconut milk 

500g haddock fillet, skinned and cut into large chunks 

juice of 1 lime 

½ bunch of coriander, leaves only, roughly chopped 

How To

Blitz the garlic, ginger, chilli and tomatoes in a food processor until smooth, then leave to one side. 

Melt the oil in a wok or large frying pan over a medium to high heat. Throw in the onion and fry for 2 minutes, stirring regularly. Sprinkle in the garam masala and cumin and fry, stirring continuously, for 30 seconds. Pour in the blitzed ingredients and bring to the boil before pouring in the coconut milk. Return to the boil again, then let it simmer for 2 minutes. 

Add the haddock pieces to the curry, and bring back to a simmer. Cook the fish for about 3 minutes, or until it is just cooked through. 

Stir in the lime juice and coriander, then serve.

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