Goan fish curry

Evoke a taste of the tropics with Mike Robinson's quick and simple seafood curry, flavoured with fragrant spices
By Mike Robinson
Goan fish curry
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 30 mins marinating
  • Effort: easy



  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cinnamon
  • 4 large raw prawns, peeled with the heads left on
  • 4 small red mullet fillets
  • 2 tbsp groundnut oil
  • 1 bunch of fresh coriander, including roots, finely chopped
  • 1 thumb-sized piece of fresh ginger, finely chopped
  • 1 tsp shrimp paste
  • 3 clove garlic, finely chopped
  • 1 fresh red chillies, finely chopped
  • 1 fresh green chillies, finely chopped
  • 200-300ml tinned coconut milk
  • grated zest and juice and of 1 limes
  • boiled or steamed white rice, flavoured with chopped coriander and lime juice, to serve


1. Grind the cumin seeds, coriander seeds and cinnamon together in a pestle and mortar.

2. Rub the spice mixture into the prawns and red mullet and leave for half an hour in the refrigerator.

3. Heat the oil in a large frying pan or wok until hot. Add in two-thirds of the chopped fresh coriander, ginger, shrimp paste, garlic and chilli. Stir-fry for 2-3 minutes.

4. Gently add in the red mullet.

5. Add in the coconut milk and the lime zest and juice and bring gently to the boil.

6. Cook for a further 7-8 minutes, adding the prawns after 2-3 minutes.

7. Remove the curry from direct heat, mix in the remaining fresh coriander and serve at once with plain boiled rice flavoured with chopped coriander and lime juice.

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