Share on Google+:

Goan fish curry

Ingredients for 4 portions

Per portion: 729 kJ / 174 kcal

  • 300 g firm white fish such as pollack, cod or haddock, skinned and cubed
  • 200 g raw tiger prawns
  • 3 cloves garlic
  • thumbsized piece ginger
  • 1 red chilli
  • 1 onion, diced
  • 1/2 tsp. turmeric
  • 1-2 tsp. garam masala
  • 1 stick cinnamon
  • 400 g passatta
  • 1 tin coconut milk
  • 3 tbsp. Kikkoman naturally brewed soy sauce
  • squeeze lemon juice
  • 1 tbsp. sugar
  • fresh coriander


Preparation time: 40 mins

Place the garlic, ginger and chilli in a blender and blitz until smooth.
On a saucepan or wok, fry the onion and the garlicky puree in a little oil for 2-3 mins. Add the turmeric, garam masala and cinnamon and fry for a minute, add the passata, coconut milk and Kikkoman Soy Sauce, bring to the boil, reduce the heat, cover with a lid and simmer for 15-20 mins. Place the fish and prawns into the pan and cook for 4-5 mins. Add the lemon juice and sugar to taste, then stir through the chopped coriander.
Serve with some basmati rice and some naan bread.