Spicy Goan Fish Curry
Spicy Goan Fish Curry

Spicy Goan Fish Curry

Total time40 mins
10 minspreparation time
30 minscooking time

This amazing Goan fish curry recipe was created by TV chef Dean Edwards especially for Kikkoman. If you like spicy Indian food, this fish curry is the dish for you! Coconut milk, chilli and fragrant curry spices like turmeric, cinnamon and fresh coriander are simmered to make a rich sauce inspired by the flavours of Goa. It perfectly complements any firm fresh white fish fillets and a little lemon juice and Kikkoman Soy Sauce seasons the whole dish to perfection.  This curry has a medium heat, but you can adjust the chilli to your own taste. Serve with basmati rice or naan.

Ingredients

4 portion(s)
300 g
firm white fish such as pollack, cod or haddock, skinned and cubed
200 g
raw tiger prawns
3 
cloves garlic
1 
thumb sized piece ginger
1 
red chilli
1 
onion, diced
 ½ tsp
turmeric
1 ½ 
garam masala
1 
stick cinnamon
400 g
passatta
1 
tin coconut milk
squeeze lemon juice
1 tbsp
sugar
fresh coriander
Nutritional facts (per portion):729 kJ / 174 kcal
1.5 gFat

Preparation

Step 1

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

Step 2

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.

Step 3

Serve with some basmati rice and some naan bread.

Tip

Recipe-ID: 67

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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