Goan Monkfish Curry
Goan Monkfish Curry



  • 650g monkfish steak (you can use cod or barramundi)
  • 1⁄4 tsp ground turmeric
  • Pinch of salt
  • 70g grated coconut
  • 1 tsp ground turmeric
  • 1cm piece of ginger, chopped
  • 1 tsp mild chilli powder
  • 2 birdseye chillies
  • 3 tsp oil
  • 90g chopped onion
  • 1 tsp sugar
  • 1 tsp tamarind paste
  • 150ml coconut milk
  • Salt and pepper
  • Coriander to garnish
  • Sprinkle the fish with salt and turmeric, and mix well. Set aside. Make the paste by chucking all the ingredients in a blender with 100ml of water, and blending until smooth.
  • Heat the oil in a large saucepan, and add the onion to fry for 10 minutes, or until soft and golden. Add the paste and fry for 3 minutes, then pour in 100ml of water, plenty of seasoning, and the sugar. Stir well, and add the fish, being careful to stir more gently in order not to break up the fish steaks. Simmer on low for 4 minutes, then add the coconut milk and tamarind. Continue to cook and stir gently for 10 minutes, then garnish with coriander and serve with rice.
30 mins
4 serving
This recipe pairs perfectly with the Encima 'El Mago Chalupa' Godello 2019 from Bierzo, Spain.

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