Goan Fish Curry

Goan Fish Curry recipe

This is an absolutely delicious dish that looks and tastes really special. It is easy and quick enough to make for a week night supper but would definitely impress dinner party guests!

We are very proud that our Goan blend, used with this very recipe, won us a award at the Scotland Food and Drink Excellence Awards.  

Monkfish works really well in this recipe but any white fish will work too!

Serves 4

A splash of olive oil
2 onions, finely chopped
3 cloves of garlic, crushed or chopped
4 cm of ginger, grated or finely chopped
6 teaspoons Goan Spice Pot
500-600 grams white fish (river cobbler is inexpensive but has a lovely texture), cut into chunks
1 pack / about 12 of raw king prawns (optional)
1 400g tin of chopped tomatoes
Half a 400ml tin of coconut milk
5 tablespoons of vegetable stock
A handful of coriander, chopped to garnish
Half a lime
An extra bit of fresh chilli pepper if you like your curry hot!
Rice to serve

  1. Heat the oil and cook the onions, garlic, ginger (and chilli if using) until soft. 
  2. Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).
  3. Add the coconut milk, chopped tomatoes and vegetable stock.
  4. Allow the mixture to come to the boil then cover and let it simmer gently for 5 minutes. 
  5. Add the fish and cook for a further 5 minutes. Either add the prawns and cook for 4 minutes or just leave to cook for another 4 minutes.
  6. Remove from the heat and stir in the juice of half a lime and a handful of chopped coriander.
  7. Garnish with fresh coriander and serve with rice.


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