Goan Fish Curry

Jeannette Jackson

Goan Fish Curry from SimplyCook

This is a beautiful tomato and coconut curry with delicate white fish and a hint of chilli. With a spice base of ginger, cumin, nutmeg and paprika, the main star of the dish is the mustard seed and star anise garnish.

Cod is an excellent source of omega-3 fatty acids which is essential for a healthy brain. It is also rich in vitamins B6 and B12 and provides a great source of lean protein. Lactose-free coconut milk contains an array of vitamins (C, E, B1, B3, B5 and B6), as well as iron, calcium and magnesium.

SimplyCook's pre-prepared pastes and spice mix will bring the curry to life.

Serve with rice for a delicious and nutritious main meal.

Click here to buy the spices from SimplyCook.



  • 250g cod fillet (or loin), sliced into chunks
  • 200ml tin coconut milk
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 120g rice
  • 1 lime (optional)
  • Handful of coriander (optional)
  • Spice blend, SimplyCook
  • Coconut paste, SimplyCook
  • Goan paste, SimplyCook
  1. Cook the rice according to packet instructions and then continue with step 2
  2. Heat 2 tbsps of oil in a deep pan at medium-high heat and add the onion, tomatoes and the Goan Paste. Stir for 2-3 minutes
  3. Add the coconut milk and Coconut Paste to the pot and gently bring to the boil. Turn down the heat and simmer for about 5-7 minutes until the sauce has thickened slightly
  4. Stir in the Spice Blend and then carefully add the fish and simmer for 5 minutes, or until cooked through
  5. When ready, spoon some rice into 2 bowls and ladle the Goan fish curry over the top. Garnish with coriander leaves and a squeeze of lime, if you’re using them

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