Goan fish curry

Goan fish curry

This Goan fish curry is a recipe by Dean Edwards, from the +k School of Cookery. If you like spicy food, this fish curry is the dish for you!

  • Serves4
  • Preparation Time10 mins
  • Cooking Time30 mins

Nutrition per serving

  • Energy174 Kcals
  • Sugars15g
  • Fat1.5g
  • Saturated Fat0.3g
  • Salt2.7g


  • 300g firm white fish such as pollack, cod or haddock, skinned and cubed
  • 200g raw tiger prawns
  • 3 cloves garlic
  • Thumb sized piece ginger
  • 1 red chilli
  • 1 onion, diced
  • ½ tsp turmeric
  • 1-2 tsp garam masala
  • 1 stick cinnamon
  • 400g passata
  • 1 tin coconut milk
  • 3 tbs Kikkoman Soy Sauce
  • Squeeze lemon juice
  • 1 tbs sugar
  • fresh coriander


Place the garlic, ginger and chilliin a blender and blitz until smooth.

On a saucepan or wok, fry the onion and the garlicky puree in a little oil for 2-3 mins. Add the turmeric, garam masala and cinnamon and fry for a minute, add the passata, coconut milk and Kikkoman Soy Sauce, bring to the boil, reduce the heat, cover with a lid and simmer for 15-20 mins. Place the fish and prawns into the pan and cook for 4-5 mins. Add the lemon juice and sugar to taste, then stir through the chopped coriander.

Serve with some basmati rice and some naan bread.