Recipe Inspiration – Goan Fish Curry

Serves 4


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbs finely grated fresh ginger
  • ½ tsp ground fennel
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 400gm can chopped tomatoes
  • 160ml coconut milk
  • 700gm firm white fish


To serve:

  • Steamed basmatic rice
  • Lime wedges
  • Coriander leaves



  1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and ginger, stirring, for 6-7 minutes or until soft. Add spices and cook, stirring, for 1 minute or until fragrant.
  2. Add tomato, coconut milk and 1/3 cup water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Add fish and simmer, uncovered, for 5-7 minutes or until fish is just cooked through and sauce thickens.
  3. Serve curry with steamed rice and lime wedges. Garnish with coriander leaves.

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