09 January 2018

Nick’s Goan Fish Curry

Winter days call for delicious, hearty meals that warm the soul.

One of our favourite dishes is Nick's Goan Fish Curry - a hit over the festive season. If you missed out, don't worry, Nick has shared his recipe with us.

Serves 3-4

Ingredients for Nick's Curry Paste

4 teaspoons cumin seeds

2 teaspoons black peppercorns

8 teaspoons of coriander seeds

4 teaspoons cloves

4 teaspoons turmeric powder

400g fresh red chillies

4 teaspoons salt

24 garlic cloves

4 teaspoons light muscovado sugar

1 tablespoon tamarind water

4 5cm pieces of fresh ginger

8 tablespoons red wine vinegar

1 tablespoon oil


Ingredients for Curry

500g fresh Monkfish Tail - sliced into 2cm chunks

1 tablespoon of curry paste

1 red onion

½  bunch of spring onion

50g fresh coriander

1 red pepper

1 yellow pepper

1 green pepper

2 large plum tomatoes - deseeded and sliced

3 tablespoons coconut milk

100ml double cream

2 tablespoons mango chutney


To make the curry paste, toast the seeds, cloves and peppercorns, then blend in a food processor to a powder. Add all other ingredients and blitz. Keep in an airtight jar - which will keep well in the fridge for up to 3 months. 

Slice the peppers, ½ a red onion, the spring onions and 25g of the coriander. Mix all together and keep aside. Now slice the rest of the red onion, plum tomatoes and remaining coriander and keep aside in a separate bowl.

In a frying pan heat little oil until it starts to smoke. Add the onion and pepper mix and quickly fry off for a minute. Add the curry paste and cook out for another minute. Now add the mango chutney and coconut milk, reducing down until thickened. Add the double cream followed by the sliced monkfish and season with salt and pepper. Reduce to a thick creamy sauce. Finally, add the red onion, tomato and coriander.

Serve with steamed rice, naan bread and poppadum.