Goan Fish Curry

You can make this dish with king prawns instead of white fish if you prefer. It will be just as delicious. Goa is a state in western India, which used to be a Portuguese colony. Its unique cuisine, of which this recipe is a good example, uses vinegar – a classic Portuguese touch.


2 tbsp sunflower oil
1 large onion, sliced
100g Shemin’s Seafood Curry Paste
4 fresh ripe tomatoes chopped or 300g tinned chopped tomatoes
2 chillies slit lengthways (optional)
3 tbsps white vinegar or cider vinegar
400ml can coconut milk
1/2 tsp salt (optional)
1/2 tsp caster sugar (optional)
900g thick firm fish such as cod, haddock or monkfish – skinned


1. Heat the oil in a large non-stick frying pan over a medium heat. Add the sliced onions and fry for 5 minutes, stirring regularly.

2. Mix Shemin’s Seafood Curry Paste with enough water so that it is the texture of cream, add to onions and fry on a gentle heat stirring constantly. If the sauce gets too dry add a little more water.

3. Add the chopped tomatoes, chilli, vinegar and a splash of water. Bring to simmer and cook for 5-6 minutes until the tomatoes have softened, stirring regularly.

4. Pour in the coconut milk, salt and sugar into the pan. Bring to a gentle simmer.
While the sauce is simmering cut the fish into chunks about 3cm – enough for 1 mouthful. If using monkfish, remove the membrane before cutting into chunks.

5. Stir the fish into the curry sauce and simmer for 3-5 minutes, until just cooked. Give the pan a little shake now and again. If stirring be careful not to break up the fish. Adjust the seasoning.

Serve with boiled rice

Serves 4

Products used in this recipe