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Photo of Goan-style fish curry by WW

Goan-style fish curry

Total Time
1 hr 15 min
20 min
55 min
Such a popular dish in Goa, this is a great take on the classic meal. For extra spice add green chilli to the fish!


Brown onion

1 small, chopped


1 clove(s), chopped

Fresh ginger

1 tsp, finely grated

Ground coriander

2 tsp

Ground cumin

1 tsp

Ground turmeric

½ tsp

Ground cinnamon

¼ tsp, (pinch)

Sunflower oil

2 tsp, (or canola oil)

Light canned coconut milk

1 cup(s), (250ml)

Fish stock

½ cup(s), (125ml)

Kaffir lime leaves

15 individual, (1tbs curry leaves)

Tamarind puree

2 tsp, (paste)

Snapper, raw

600 g, (buy 1.2kg, cleaned)

Fresh green chilli

1 whole, long, thinly sliced


  1. Preheat oven to 150°C or 130°C fan-forced. Process onion, garlic, ginger, coriander, cumin, turmeric and cinnamon in a food processor until smooth. Heat oil in a medium saucepan over medium heat. Cook onion mixture, stirring, for 5 minutes or until softened.
  2. Stir in coconut milk and stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in curry leaves and tamarind. Pour sauce into a large baking dish large enough to hold fish.
  3. Make 3 deep slashes in both sides of fish. Place fish into prepared dish and cover with a large sheet of foil lightly sprayed with oil.
  4. Bake, covered, for 20 minutes. Carefully turn fish. Bake, covered, for 25 minutes or until just cooked through.


SERVING SUGGESTION: Sautéed spinach, plus steamed jasmine rice. Heat 2 teaspoons sunflower or canola oil in a large non-stick frying pan over medium-high heat. Add 2 bunches English spinach (coarsely chopped) and cook, stirring, for 2 minutes or until wilted.