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Order by: 31/07/16   Min spend: £80   Terms apply

Goan Fish Curry

A delicious Goan fish curry which can be made ahead and frozen for a quick, convenient and tasy weeknight dinner.
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  1. 1

    For the curry paste, blend all the following ingredients (3 red finger chillies, 1/2 the coriander, cumin, turmeric, garlic, ginger and tamarind) in a food processor until smooth, or you could use a pestle and mortar. What you want is a nice smooth paste/puree.

  2. 2

    Cut fillets into halves (chunky pieces), season the fish chunks well with salt and pepper. Heat the oil in a deep frying pan, add the onion and fry for about 5 minutes, until richly golden, put the chilli in and stir, then add the curry paste, 1/2 the coriander, add a little more oil.

  3. 3

    Stir in the tomatoes and fry for 1 minute, add the coconut milk, season a little.

  4. 4

    Add the fish to the pan, cover and simmer gently over a medium heat for about 5-6 minutes, turning the fish over half-way through.

  5. 5

    Add the remaining coriander and season again.

  6. 6

    Serve with boiled rice and naan bread.


  • 500g Young's Easy Cook White Fish Fillet Chunks
  • 50ml sunflower oil
  • ½ medium onion, sliced
  • 1 tomato, chopped
  • 125ml canned coconut milk
  • 2 green chillies, split open
  • 1 tbsp fresh coriander, chopped
  • 1 pinch salt, to season
  • 1 pinch ground black pepper, to season
  • 3 red finger chillies, seeded and roughly chopped
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • 2 garlic cloves, roughly chopped
  • 3 cm root ginger, grated
  • 1 tsp tamarind paste

Serves 2

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Recipe kindly supplied by Young's Seafood.

Young's Seafood

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Life guarantee
* Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow and includes day of delivery. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
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** Matched to Tesco's standard retail price on 28-May-2016. See our Terms and Conditions for full details.