Goan Style Seafood Curry

Goan Style Seafood Curry


Serves 4

675g white fish fillet (coley, hake or whiting)

350g squid, tentacles removed

12 tiger prawns, peeled & deveined

50g butter

2 onions, finely chopped

1 green chilli, seeded and finely chopped

3 cloves garlic, crushed

1 teaspoon fresh root ginger, peeled and grated

1 teaspoon chilli powder

1/2 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

6 tomatoes, skinned, seeded and chopped

1 tablespoon tomato puree

1 tablespoon tamarind pulp

410g can coconut milk

juice of 1/2 lime

salt and freshly ground black pepper

handful of coriander leaves, to garnish


We choose a wide range of fish and shellfish for this recipe: 650g mixed seafood including: coley and, hake or whiting fillets make an excellent base along with squid, mussels, warm water prawns.

How to prepare

Prepare the fish and cut it into large pieces.

Prepare the squid and open out flat and cut into strips, prepare the mussels (as above) and peel and devein the prawns.

Melt 50g butter in a large casserole, add 2 finely chopped onions and cook over a low heat for 25-30 minutes or until completely soft and golden brown, stirring from time to time.

Stir in 1 chopped green chilli, 3 cloves crushed garlic, 2 teaspoons grated root ginger along with a teaspoon each of chili powder, coriander and cumin and 1/2 teaspoon ground turmeric.

Stir over a low heat for a few minutes to roast the spices without allowing them to catch. Add 150mls chopped tinned tomatoes (or 6 skinned and chopped fresh tomatoes, 1 tablespoon tomato puree and 1 tablespoon tamarind pulp. Bring to the boil and simmer for a couple of minutes before adding 410g coconut milk.

Bring to the boil and simmer for 5 minutes.

Add the fish, prawns and mussels (if used) to the simmering base and poach for 3 - 4 minutes or until it is all nearly cooked. The fish will be opaque and the mussels beginning to open.

Season with juice of a lime and stir in a large handful of roughly chopped coriander leaves. Season well to taste.

Have cooked rice at hand ready to serve and just as you are about to sit down to eat, stir in the squid.

Cook the squid for less than 1 minute or until it is just lost its translucency, ladle onto piles of hot steaming basmati rice and serve straight away.