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Goan-style fish curry recipe

Goan-style fish curry recipe

133 ratings

Creamy and fragrant, Goan curry hails from Goa in western India and is a great go-to when you have some fish to use. Blend up the vegetables, herbs and spices for a curry paste that complements tender white fish. Serve on a bed of fluffy long-grain rice for a satisfying midweek dinner. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 420 calories / serving
  • Healthy
  • Dairy-free


  • 1 tbsp medium curry powder, plus 1 tsp
  • 20g fresh coriander, roughly chopped
  • 15g piece fresh ginger, peeled and roughly chopped
  • ¼-½ tsp crushed chillies, to taste
  • 2 garlic cloves, chopped
  • 4 spring onions, 2 chopped, 2 shredded
  • 1 lemon, juiced
  • 400ml unsweetened coconut milk-alternative
  • 200g long-grain rice
  • 520g white fish fillets, defrosted
  • 50g plain flour
  • 2 tbsp vegetable oil​
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 11%
  • Sugars

    3g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 56.7g Protein 28g Fibre 1.5g


  1. Put 1 tbsp curry powder, most of the coriander, the ginger, crushed chillies, garlic, chopped spring onions and half the lemon juice in a blender (or use a stick blender). Add a pinch of salt and 200ml coconut milk, then blend to a smooth paste.

  2. Tip the curry paste into a deep frying pan over a medium heat and cook, stirring for 2-3 mins until fragrant. Add the remaining 200ml coconut milk and simmer uncovered for 15 mins until thickened slightly.

  3. Meanwhile, wash the rice until the water runs clear. Tip into a lidded saucepan with 400ml water and bring to a simmer over a high heat. Once simmering, reduce the heat to low, cover and leave undisturbed for 10-12 mins until the water has been absorbed and the rice is tender. Set aside and leave to steam with the lid on until serving.

  4. Pat the fish dry with kitchen paper. Cut each fillet into 3 equal strips. Put the flour on a plate with a pinch of salt and 1 tsp curry powder. Dust the fish all over with the seasoned flour. Heat the oil in a nonstick large frying pan over a high heat and fry the fish for 1-2 mins each side until lightly golden and cooked through. Transfer to a plate.

  5. Once the sauce has thickened slightly, taste for seasoning and add more crushed chillies or lemon juice, if you like. Nestle in the fish fillets, simmer for 30 secs to warm through, then serve alongside the rice with shredded spring onions and coriander scattered over to serve.

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