Goan fish curry
Member recipe

Goan fish curry

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(16 ratings)

Member recipe by


Serves 4

Lovely fish curry which is also lo in fat and calories

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  • 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


    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

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20th Nov, 2019
I cooked this tonight and it was so delicious. I don’t like food too spicy, so I started off with half the spice then added more up to 1.5 teaspoons. At that point the flavour was lovely anyway. I used a whole tin of coconut milk then a hefty squirt of tomato paste, as I didn’t want part of a tin of coconut milk left, this worked well without the tin of tomatoes. It will have upped the calorie’s though!! We’ll definitely cook this again. I also didn’t add the green chillies as I didn’t have any - but it was flavoursome enough
Andrew Loton's picture
Andrew Loton
29th Jan, 2018
Delicious and i always use a full tin of coconut milk and its lovely.
23rd Jan, 2016
Good recipe. It was a fairly delicate flavour - not super spicy or coconut-y, a nice balance overall. I used pollock - probably the best results I've had cooking pollock. My toddler ate it too but I had to say it was chicken. we put a lot of coriander, rather than a sprinkler.
22nd Dec, 2015
I have now deleted this recipe from my collection as I recall having a better taste experience from a ready meal whilst in bed with a cold. You may as well pour a tin of Campbell's tomato soup over a piece of frozen fish as it would be equally exciting. I have checked and re-checked that we used the correct ingredients and sadly there is no mistake, it is boring and has ruined my evening
26th Oct, 2015
Great curry - but quite hot. I'll probably only use one chilli next time. That said, I did use 'finger chillies' which are pretty hot! Recommended recipe!
12th Apr, 2015
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 :)
7th Dec, 2014
Anyone know how many calories per serving please?
21st Jul, 2014
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.
11th Apr, 2014
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.
8th Mar, 2014
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.


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31st Aug, 2018
Simple weeknight meal easily jazzed up. I could have gone for a bit more heat by adding crushed chillies to the spice mix. I subbed 5 fresh tomatoes for the canned ones in the recipe. A mix of fish would be more exciting than just haddock. I used an extra clove of garlic and a generous pinch of salt.