GOAN FISH Curry
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A hot and tangy Goan fish curry with a smoked heat from Kashmiri dried chilli, balanced by sweet ginger and black treacle. Flash-fried fish simmers in a spiced tomato-onion sauce.
Ingredients
- 80 ml vegetable oil
- 9.86 ml mustard seeds
- 4.93 ml nigella seeds
- 1 dried red chilli
- 2 white onions cut in half and thinly sliced lengthways
- 5 fresh root ginger peeled and grated
- 4 garlic cloves grated
- 650 g skinned cod or haddock fillets cut into large chunks
- 2.46 ml ground turmeric
- 200 g canned chopped tomatoes
- 1.23 ml chilli powder
- 14.8 ml black treacle/molasses
- 0.5 lemon juice of
- 14.8 ml soft brown sugar
- 1 fresh coriander/cilantro leaves and stalks roughly chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 268 mg
- Iron: 3.76 mg
- Magnesium: 59.6 mg
- Phosphorus: 319 mg
- Potassium: 796 mg
- Zinc: 2.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 80 ml vegetable oil
- 9.86 ml mustard seeds
- 4.93 ml nigella seeds
- 1 dried red chilli
- 2.46 ml ground turmeric
- 200 g canned chopped tomatoes
- 1.23 ml chilli powder
- 14.8 ml black treacle/molasses
- 14.8 ml soft brown sugar
Prepare
- 2 white onions, cut in half and thinly sliced lengthways
- 5 fresh root ginger, peeled and grated
- Grate 4 garlic cloves
- 650 g skinned cod or haddock fillets, cut into large chunks
- 0.5 lemon, juice of
- 1 fresh coriander/cilantro, leaves and stalks roughly chopped
Let's Cook
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Step 1.
Heat 50ml (¼ cup) of the vegetable oil in a large pan over medium-high heat. Add the mustard seeds and nigella seeds and cook until they fizz and pop, about 30 seconds. Reduce the heat to medium, then add the dried red chilli, sliced onions, grated ginger, and grated garlic. Fry for 8 minutes, stirring occasionally, until the onions are soft and translucent.
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Step 2.
While the onions cook, rub the cod or haddock chunks lightly with ground turmeric. In a separate large nonstick frying pan, heat the remaining vegetable oil over medium-high heat. When hot, add the fish and flash-fry for 1–2 minutes, turning once, until lightly browned on the outside but not cooked through. Remove from the pan and set aside.
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Step 3.
Add the canned chopped tomatoes to the onion mixture and cook gently for 6 minutes, stirring occasionally, until most of the liquid has evaporated. Then stir in the chilli powder, black treacle (molasses), lemon juice, and soft brown sugar until well combined.
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Step 4.
Gently pour 500ml (2 cups) water into the pan with the tomato-onion mixture and bring to a simmer. Cook for 3 minutes. Then add the flash-fried fish chunks to the sauce, reduce the heat to low, and simmer for 8–10 minutes, or until the fish is tender and cooked through. Stir in the chopped fresh coriander just before serving. If the sauce is too thick, add a little more water to loosen to your taste.