Classic Goan Fish Curry
Classic Goan Fish Curry

Ingredients

Method

  • 650g cod, haddock, monkfish, or other firm white fish cut into steaks
  • 1⁄4 tsp turmeric
  • Pinch of salt
  • 70g grated coconut
  • 1 tsp ground turmeric
  • 5mm piece of chopped ginger
  • 1 tsp chilli powder
  • 2 chillies
  • 3 tbsp veg oil
  • 90g chopped onion
  • 1 tsp sugar
  • 150ml coconut milk
  • 1 tsp tamarind paste
  • Salt and pepper
  • Coriander to garnish
  • Place the fish on a plate and sprinkle with salt and turmeric. Mix well, and set aside. Make the paste by adding all of the ingredients to a blender, adding 100ml of water, and blitzing until smooth.
  • Make the curry by heating the oil in a saucepan, adding the onions, and frying for 10 minutes until softened and golden. Stir in the paste, and fry for 4 minutes. Add 100ml of water, season well, and add the sugar. Stir well, add the fish to the pan, and swirl the saucepan so as not to break up the fish.
  • Turn the heat right down and simmer with the lid on for 5 minutes. Add the coconut milk and tamarind, gently stir and simmer for 10 minutes to cook the finish. Serve with coriander and flatbreads or rice.
1 hr
4 serving
This recipe pairs perfectly with the Bobar Viognier 2019 from Yarra Valley, Australia.

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