Goan fish curry

Total time 40 mins
10 mins preparation time
30 mins cooking time

This Goan fish curry is a recipe by TV chef Dean Edwards for Kikkoman If you like spicy food, this fish curry is the dish for you!

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 g Fat

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.

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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