Goan Fish Curry


  • Masala:
    • 5ml Cloves
    • 15ml Coriander seeds
    • 5ml Cumin seeds
    • 8 dried red Kashmiri chillies
    • 2 star anise
    • 2ml Turmeric
    • 10ml Palm sugar
    • 1 tsp Salt
    • 5 garlic cloves, crushed
    • 3cm ginger root, peeled and grated
    • 20ml Tamarind
  • Curry:
    • 60ml Sunflower oil
    • 1 onion, finely chopped
    • 1 large tomato, chopped finely
    • 1 tin of coconut milk
    • 2 fresh green chillies, slit lengthwise
    • 400g firm white fish, cut into 2cm chunks
    • 200g prawns
  • Tadka:
    • 10ml sunflower oil
    • 2ml Mustard seeds
    • 10 curry leaves


  1. Start with the Masala which is used as the base of our curry….
  2. Take a medium sized bowl, and add all the cloves, the coriander seeds, cumin seeds, dried red chillies, for that extra kick, some star anise, and tumeric and mix well to combine.
  3. Place the spices combination into a dry medium sized pan over medium heat and toast until the spices become aromatic.
  4. Gently move the spices around the pan so that they don’t burn.
  5. Toasting the spices before using them, allows all their natural oils to release and therefore gives a far superior flavour to our curry.
  6. After a minute or so take the spices off the heat and place it in either a food processor or a pestle and mortar and grind to a fine powder
  7. When done remove and place into a bowl.
  8. Now add the rest of your masala ingredients in the same bowl;
  9. The palm sugar, salt, garlic cloves, ginger root and tamarind.
  10. Mix them all together.
  11. Now for the fun part; heat the oil in a large pan over a medium high heat and add the chopped onion.
  12. Fry until soft and lightly golden, then stir in the masala mix.
  13. Now cook for 2 – 3 minutes, stirring for a couple of minutes, until you can really smell the spices, then stir in the tomato and cook until most of the liquid has evaporated which should take 5-8 minutes. Leaving the liquid to evaporate allows the tomato to intensify and also reduces acidity.
  14. With our curry starting to cook, add the coconut milk and 100ml water, stirring to combine.
  15. Next, add the fresh chillies and bring the curry to the boil.
  16. Adding fresh chillies at the end of the cooking gives you a hot tasting curry. If you prefer not to have the curry too hot, then leave them out.
  17. Now, add the fish and prawns to the curry.
  18. It is easy to overcook seafood and because the seafood is cut into small chunks, it will cook even quicker. I suggest to cook it for about 5 minute not more
  19. Now for the Tadka, Tadka is the Hindi term for tempering and is popular in Indian cooking. It’s the action of lightly frying spices in hot oil until it infuses the oil. This is either done in the beginning of a dish or done at the end and poured over a dish.
  20. Start by heating the oil in a frying pan then add the mustard seeds and curry leaves.
  21. Cook for 30 seconds until the seeds begin to pop.
  22. Add the hot tadka over the curry.
  23. I’m serving this curry with steamed rice and fresh coriander, but you can also enjoy it with Naan bread

Beer Pairing

  • Wild Clover Brewery
  • Reuben paired he’s dish (above) with  the following Wild Clover beers:
  • Eagle Weiss Fruity Belgian Wit
  • Blind Mole Crispy German Pils
  • Double Owl English Brown Ale
  • Black Dog Smokey Irish Porter