How to cook… Goan Fish Curry


Serves 4 as a main dish

Goa’s location along the western coast of the country, by the Arabian Sea, means seafood naturally features prominently in its cuisine. Coconut milk, tamarind, juicy white fish and blazing heat from the chillies creates a delicious Goan Fish Curry.

What you need
• 2 Tablespoons oil
• 1 onion, finely chopped
• 3 red chillies, roughly chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 150g coconut milk
• 4 Tablespoons fresh coconut, grated (you can use desiccated coconut but add another 50g coconut milk if you do)
• 1 Tablespoon tamarind chutney
• salt to taste
• 800g any firm white fish, cut into bite-sized pieces

Spice Mix
• 2 curry leaves
• 1 teaspoon chilli powder
• 0.5 turmeric powder
• 0.5 coriander powder
• 0.5 cumin powder

How you make it
1. Heat the oil to a medium heat and add the onions until they start to brown (about 5 minutes)
2. Add the chopped chillies and cook for 1 minute.
3. Add Spice Mix and the garlic and ginger pastes with a splash of water and cook for 2 minutes.
4. Add the coconut milk, fresh coconut and tamarind and reduce until the sauce thickens (about 10 minutes).
5. Add the salt and the fish and cook until the fish is all cooked through (about 5–6 minutes).
6. Let the fish rest for 5 minutes before serving.

Monkfish has a dense texture and is perfect for this dish.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

Check out 5 Best Goa Curries

Do you want this fish dish sir? … Goan then.

How to cook… Malai Sag Muttar


Serves 2 as a side dish

Malai Sag Muttar is a popular dish all over the sub-continent but especially in North India. It is simple dish, with just a few spices added to wilted spinach, onions and peas, and a dash of cream added just before serving.

What you need
• 100g spinach
• 1 onion, finely chopped
• 0.5 chilli powder
• 0.5 garlic
• 0.5 ginger
• 0.5 fenugreek seeds
• 70g peas (frozen are good)
• salt to taste
• 1 Tablespoon cream

How you make it
1. Wash the spinach with hot water in a colander. Drain.
2. Heat oil to a medium heat and fry the onion until it softens (about 3–4 minutes).
3. Add the chilli powder, garlic, ginger, fenugreek and cook for 2 minutes.
4. Add the spinach and cook for 10 minutes until it well softened and wilted.
5. Add the salt and the peas and cook until they are warmed through (about 3–4 minutes).
6. Transfer to a serving bowl and add the cream just before serving.

This is beat as a slow-burner but if you are really in a rush you can turn up the heat.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

What green and sung by the Beatles? … Peas, Peas, Me.

Curry tip of the week 16

Curry News

One of the great things about peas in a curry dish are their bright colour. Ensure you add them at the right time and they are not over-cooked or they will lose that vibrant colour (think mushy peas at the fish ‘n’ chip shop).