Goan Fish Curry

This is a lovely fragrant curry which is easy to make and also looks very impressive. The recipe has been adapted from one I found in Red Magazine.

Goan Fish Curry (serves 4)


Curry paste:
30g cashew nuts
4 shallots, chopped
1 red chilli, deseeded
2 garlic cloves, chopped
2 tbsp grated ginger
1 tbsp white wine vinegar
1 tbsp fresh coriander

Rapeseed oil
1 red pepper, sliced
1 tsp turmeric
1/2 tsp ground coriander
2 tsp MILD chilli powder
5 curry leaves
200ml coconut milk
(100ml fish stock)
400g chickpeas inc liquid
2 handfuls spinach
200g raw prawns
200g fish (I used salmon but white fish works just as well), cut into chunks
2 tsp mustard seeds
1 lime
Coriander for garnish

Toast the cashew nuts in a dry frying pan until they are just charring then put in a processor. Add the rest of the curry paste ingredients and blitz until a paste is formed. Add a little water to help loosen the paste. Set aside until required.

Heat a glug of oil over a medium heat in a large, lidded frying pan and cook the pepper until just softening, then stir in the dry spice & mix well to coat the pepper. Cook, stirring gently for 2 minutes until the spices release their oils. Add the cashew nut paste, stir well and cook for a couple more minutes.

Add the curry leaves, coconut milk and stock to the pan and simmer for 10 minutes. Add the chickpeas and their liquid, stir well then nestle the prawns into the sauce, pop a lid on cook for 5 minutes. Add the fish chunks and cook for a further 3-4 minutes until the fish is flaking and the prawns are pink and cooked through.

Sprinkle with the mustard seeds and a little coriander, and serve with lime wedges.