Ready in thirty minutes and serves two (adjust the quantities if you are cooking for more or less). Fish curry is an 'everyday curry' in a Goan kitchen. It is a tangy, creamy, coconut curry with light flavours when cooked with fish, prawns or veggies.


300g any firm fish (or prawns)

1 Tbsp Jen's Goan Fish Curry Powder

1 medium onion, finely chopped

2 tomatoes, diced (or 1 tin of chopped tomatoes)

½ tsp crushed garlic

½ tsp crushed ginger*

200ml coconut milk*

Cooking oil*

Salt to adjust seasoning*

1 green chilli (optional)*

*may not be included in your Riverside Market Box



Heat oil in a pan. Sauté onions until golden on medium heat.

Add ginger and garlic, sauté, then add chopped tomatoes and cook until soft and paste-like.

Add Jen's Goan Fish Curry Powder, sauté for a minute. Add coconut milk and bring to a gentle boil. Simmer semi covered for ten minutes on a low heat.

Add fish and simmer for five minutes. Stir occasionally. Adjust seasoning.

To make it spicy, add a couple of green chillies when sautéing onions.

Serve with rice.