Goan Style 'Fish' Curry

Goan Style 'Fish' Curry

This one is proper special. We came up with this Goan-style curry when we were obsessing over the bold, tangy, coconut-rich flavours of the Indian coast and wanted to recreate that in a totally plant-based way. The curry paste is the heart of it, deeply spiced and fragrant, and the whole thing comes together in just 30 minutes which still amazes us every time. It's got that perfect balance of heat, sourness and creaminess that makes you want to go back for another spoonful before you've even finished the first. Make this tonight, we promise you won't regret it.

Cook: 30 min
Serves 2

Before You Start

  • 2x saucepans
  • Pestle & mortar
  • Mixing bowl
  • Banana blossom marinating for 10 minutes
  • Microplane or fine grater

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp soy sauce
  • ½ tsp black mustard seeds
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp ground turmeric
  • ½ tbsp chilli flakes
  • 10 dried curry leaves
  • 3 garlic cloves
  • 3cm piece of fresh ginger
  • Salt & pepper to taste
  • 1 tbsp rapeseed oil
  • 3 tsp tamarind paste
  • 1 tsp maple syrup
  • 2 banana shallots
  • 1 green chilli
  • 1 x 510g can of banana blossom
  • 12 cherry tomatoes
  • 300ml reduced-fat coconut milk
  • 400ml vegetable stock
  • 200g mixed mushrooms
  • 200g green beans
  • 2 limes
  • 500g cooked basmati rice
  • 10g fresh coriander leaves to serve

Method

1

First, make the curry base 

  • Peel and thinly slice the shallots
  • Rip the stem from the chilli and finely chop
  • Place one of the saucepans over a medium heat and add the rapeseed oil
  • Add the shallots, green chilli and a pinch of salt to the pan and cook, stirring regularly, for 4–5 minutes until softened
  • Take the pan off the heat
2

Now, make the curry paste

  • Warm the second saucepan over a medium heat, add the mustard and cumin seeds and toast until fragrant
  • Tip the seeds into the pestle and mortar and grind them to a powder
  • Add the ground coriander, cayenne pepper, paprika, turmeric, chilli flakes and curry leaves and grind to a coarse powder
  • Peel and grate the garlic
  • Peel the ginger by scraping off the skin with a spoon, then grate
  • Add the garlic, ginger and soy sauce to the mortar and mix to form a paste
  • Taste and season to perfection with salt and pepper
3

Marinate the banana blossom 

  • Drain and rinse the banana blossom and pat it dry with kitchen paper
  • Shred the banana blossom into bite-sized pieces
  • Put 2 teaspoons of the tamarind paste and a pinch of salt in a mixing bowl, add the banana blossom, toss to combine and leave to marinate for 10 minutes
4

Make the curry 

  • Roughly chop the tomatoes
  • Put the pan containing the shallots and chilli back over a medium heat, add the curry paste and stir for 2 minutes until fragrant
  • Add the tomatoes and cook, stirring, for 3–4 minutes
  • Add the coconut milk, vegetable stock, remaining tamarind paste and maple syrup and simmer for 10 minutes until the liquid has reduced
5

Cut the mushrooms into bite-sized pieces

  • Trim and halve the green beans
  • Add the mushrooms, green beans and banana blossom to the curry and simmer for 7–8 minutes, until cooked through
  • While the curry is simmering, cut the limes into wedges
  • Heat the rice, if necessary, or cook it following the packet instructions, then add the rice to serving bowls
  • Serve the curry over the rice, garnish with coriander leaves and serve with lime wedges

Tips & Variations

  • Nail the paste: Don't rush the spice toasting step. We know it's tempting to skip ahead but giving those spices 30 seconds in a dry pan before adding anything else makes a huge difference to the depth of flavour.
  • Swap the 'fish': We love using banana blossom or hearts of palm here for that flaky texture, but tofu works brilliantly too. Just press it really well first so it soaks up all that gorgeous sauce.
  • Serve it right: This is crying out for some fluffy basmati rice and warm naan on the side. A little fresh coriander and a squeeze of lime over the top just before serving takes it to another level.

Why This Works

The trick here is building the curry paste separately and toasting those spices properly before anything else goes in. That's what gives you that deep, complex flavour that tastes like it's been cooking for hours. The shallot base adds a gentle sweetness that balances the heat from the chilli, and together they make something that genuinely rivals anything you'd order from a great curry house.