Goan Fish Curry

Serves 4
Time 35 minutes


Curry Sauce
½ tsp dried fenugreek seeds
1 tsp cumin seeds
1 ½ tsp coriander seeds
½ tsp whole black peppercorns
3 tbsp extra virgin olive oil
4 cloves garlic, peeled
1 large knob ginger, julienned
½ red onion, thinly sliced
3 whole dried red chillies, rehydrated in water
1 bay leaf
½ tsp chilli powder
1 heaped tsp turmeric powder
1 tbsp curry powder
1 tsp brown sugar
2 tbsp tamarind puree
¼ cup white vinegar
400ml vegetable stock
1 cup fresh grated coconut, (or desiccated, soaked in warm water)
270ml coconut milk


4 x 180g portions kingfish, skin on
2 tbsp extra virgin olive oil
2 green mangoes, peeled and diced
2 tbsp dill, roughly chopped
2 tbsp coriander, roughly chopped

To Serve

Steamed rice


Using a mortar and pestle, pound the fenugreek, cumin, coriander and black peppercorns until fine.

In a deep pan, heat the oil over high heat then add the garlic, ginger and onion and stir to coat. Drain the dried chillies and roughly chop, then add to the pan with the bay leaf, ground spices, chili powder and turmeric. Turn down the heat slightly and stir to combine. If it is too dry, add a little more oil. Stir through the curry powder and brown sugar and sweat off for a further few minutes.

Add the tamarind puree, vinegar, stock, fresh coconut (or soaked desiccated coconut) and coconut milk. Reduce the heat to a simmer and stir to combine. Whilst simmering, pat the fish fillets dry with paper towel then score the skin of the kingfish and rub all over with salt. Heat the olive oil in a large frypan over high heat, then add the fish, skin-side down. Cook for 4-5 minutes until the skin is crispy and the flesh begins to turn opaque but isn’t cooked completely through.

Add the diced mango and herbs to the curry, then add the fish, skin-side up. Let simmer gently for 8-10 minutes. Divide the fish fillets and a generous amount of sauce between four serving bowls and serve with steamed rice.