Goan Curry Night

50 minutes

1 hour 10 minutes


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Authentic Goan food is one of the reasons tourists flock to this glorious coastal state in the west of India. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left a lasting influence on Goan cooking - an exotic mix of truly tasty and spicy cuisine! Here we've got a hot and tangy fish curry using spices that are toasted for extra depth of flavour, which work beautifully with the rich coconut sauce. The curry is served here with a mustard seed and mint flavoured pea pilau rice and a cucumber and tomato salad. There are also homemade poppadoms and two condiments to go with the meal - a fresh coconut chutney and a quick-to-make, tangy lime pickle.


50 minutes

1 hour 10 minutes





High Effort

Main Ingredient



Dairy Free

Dairy Free

Taste Profile

Meal Taste


Meal Taste



Popular Style




Goan Masala: coriander, fennel, yellow MUSTARD, cumin, black pepper, fenugreek, Kashmiri chilli, turmeric, paprika
Curry Whole Spices: cinnamon, kokum, long chilli
Rice Spices: brown MUSTARD, mint, cumin
Coconut Chutney Spices: green bell pepper, coriander leaf, curry leaf
Poppadom Spices: black pepper, cumin, chilli, asafoetida, ajowan
Pickle Seeds: brown MUSTARD, cumin, fennel, nigella, chilli
Pickle Ground Spices: yellow MUSTARD, turmeric, paprika, fenugreek

May contain traces of celery and sesame
Allergens are listed in CAPITALS

  • 500g firm-fleshed fish fillets
  • 1 small onion
  • 4 cloves of garlic
  • Fresh ginger
  • 2 green chillies
  • 4 tomatoes
  • ½ cucumber
  • 2 limes
  • 150g peas (fresh or frozen)
  • 400ml full fat coconut milk
  • 30g desiccated coconut
  • ½ tsp sugar
  • 300g basmati or standard long grain rice (not easy cook)
  • 100g gram (chickpea) flour
  • 100g plain flour (plus extra for rolling)
  • Oil for frying (sunflower or vegetable oil is best)

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