Goan fish curry

This is adapted from a recipe in Rick Stein’s Fruits of the Sea – only we didn’t have conger eel or tamarind – though if Waitrose do a line of ‘ESSENTIAL conger eel’, I wouldn’t be entirely surprised. This is a delicious, quick, easy, economical meal that helps keep hunger at bay and the wolf from the door.

Serves 2.


  • 2 Sainsbury’s Basics frozen white fish fillets, defrosted and chopped into large chunks
  • Optional: handful of defrosted frozen prawns
  • 1 onion
  • 1 red pepper
  • 2 fresh chillies
  • small (160ml Waitrose Essentials) tin of coconut cream
  • 3 cloves of garlic
  • tin or carton of Basics chopped tomatoes
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric powder
  • thumb-sized piece of fresh ginger
  • small handful of fresh coriander
  • 1 tbsp vegetable oil


To make the paste, whizz up in a blender the chillies, ground coriander, cumin, ginger, turmeric & garlic.

Fry the onions and red peppers in some oil, add the paste – fry for a bit more so the spices seep into the oil, then add the tomatoes and coconut cream. Bring to the boil, add the fish and simmer for 20 minutes with a lid on. Add some chopped fresh coriander at the end, and serve with boiled basmati rice. Delicious and warming on a dark and stormy winter’s night waiting for Sherlock to come on TV.

I’d have taken a photo, but it didn’t hang around long enough.


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