Goan-style fish curry
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Serves:     people
Notes from Anna

This  creamy fish curry is a great stand-by made almost entirely from storecupboard ingredients.  A quick and healthy supper rich in protein, fibre and vitamin B12.  Look out for MSC certified haddock from Scotland or Norway. Serve it with lemon rice for a beautifully balanced meal.



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  1. Rinse the fish fillets and cut into large chunks. Peel and finely slice the shallot.
  2. Warm the coconut oil in a large shallow pan, add the shallot, sprinkle with a little salt and soften until it starts to brown.
  3. SPICE Remove the pan from the heat and add the cayenne pepper, ground black pepper, paprika and turmeric. Stir to combine and return the pan to the stove.
  4. After a minute, add the coconut milk and frozen peas to the onion and spice mixture. Cook for about 2-3 minutes then add the fish to the pan. Cook for another 5 minutes or until the fish turns opaque and flakes easily.
  5. Remove the pan from the stove, drizzle the lemon juice over the curry and serve.

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