Goan fish curry
Member recipe

Goan fish curry

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Member recipe by

Cooking time

Servings

Serves 4

Lovely fish curry which is also lo in fat and calories

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • Low fat cooking spray
  • 2 grated onions
  • 2 long green chillies, deseeded and thinly sliced
  • 2 garlic cloves, finely chopped
  • 4cm piece fresh ginger, peeled and grated
  • 2tsp ground cumin
  • 2tsp ground turmeric
  • 2tsp garam masala
  • 2tsp ground coriander
  • 2 cardamom pods, split
  • 2 bay leaves
  • 140ml reduced fat coconut milk
  • 400g chopped tomatoes
  • 5tbsp vegetable stock or water
  • 600g skinless haddock fillet, or talapia or river cobbler, any firm white fish cut into chunks
  • Juice of half a lime
  • 2tbsp fresh chopped coriander
  • a dozen or so raw prawns (optional)
  • Rice to serve

Method

    1. Spray a large heavy based saucepan with the low fat spray, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx 1 min.
    2. Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the heat and simmer half covered for approx 5 mins.
    3. Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.
    4. Season to taste and stir in the lime juice.
    5. Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
RaelM's picture

Great curry. Used chilli flakes (instead of fresh) & powdered (fresh) ginger, full (half) cream coconut milk, fish (vegetable) stock, curry (bay) leaves and no garlic & no coriander for a quick version. Worked really well. Lovely flavours :)

Bay-Pixie's picture

Anyone know how many calories per serving please?

Lillifur's picture

had to add the full tin of coconut milk. it tastes like it is missing something still.... Made much better with the lime juice. Probably wont be making again.

sticker04's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing dish. I did not use Cardamon, which I did not have. Used a full tin of coconut milk and added some nigella seeds, and a half tbsp of sugar. Absolutely delicious flavours.

HealthyHaggis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wowee! This was easy to make and absolutely delicious. It tasted exactly like the wonderful dishes served up by the Goan Fish Curry stalls at festivals. Spot on. My only issue was that I didn't end up with chunks of fish - so I will need to make the chunks far larger than I assumed. The taste was still amazing though, so it didn't compromise the dish.

veggielass's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous! I am vegetarian, so I make up the sauce and have some with Quorn pieces instead of fish, but my partner loves it with his fish! It also freezes well! I make up a batch of sauce for the freezer before adding the fish! I would really recommend this recipe!

veggielass's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A really lovely recipe, very simPle but tasty!

Questions

Tips