Goan fish curry with low-carb cauliflower rice

Goan curries are traditionally hot, sour and coconut rich. Our Goan fish curry, with a big hit of tamarind, ticks all the right boxes.

  • 50 mins cooking
  • Serves 2
  • Print


Goan fish curry
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin seeds
  • 2 dried chillies
  • 2 tablespoons fresh grated ginger
  • 4 teaspoon cloves garlic, crushed
  • 1 teaspoon ground turmeric
  • 2 tablespoon vegetable oil
  • 1 large (200g) brown onion, sliced thinly
  • 4 medium (240g) roma (plum) tomatoes, chopped finely
  • 400 ml (12½oz) can coconut milk
  • 1 tablespoon finely grated palm sugar
  • 2 teaspoons tamarind puree
  • 1 fresh long green chilli, seeded, chopped finely
  • 500 grams (1lb) firm white fish fillets, cut into 4cm (1½in) pieces
  • 100 grams (3oz) green beans, cut into 4cm (1½in) lengths
  • 1/3 cup loosely packed fresh coriander (cilantro) leaves


  • 1
    Heat a large deep frying pan over medium heat. Cook ground coriander, cumin and dried chilli, stirring, for 1 minute or until fragrant. Using a spice grinder or a mortar and pestle, grind mixture until almost completely ground. Combine spice mixture with ginger, garlic and turmeric in a small bowl.
  • 2
    Heat oil in the same pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until starting to turn golden. Add spice mix; cook, stirring, for 2 minutes. Stir in tomato;
    cook, stirring, for 5 minutes or until most of
    the moisture is evaporated.
  • 3
    Stir in coconut milk, sugar, tamarind and
    fresh chilli; bring to the boil. Reduce heat to
    low; simmer for 5 minutes or until sauce is thickened slightly.
  • 4
    Add fish and green beans to pan; simmer
    for 4 minutes or until just cooked through. Season to taste.
  • 5
    Serve curry topped with coriander leaves.


Serve curry with cauliflower rice.

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