I make this spicy fish curry with monk fish but any firm white fish fillets would work. I can’t claim credit for this curry – I have adapted from Atul Kochhar’s “Simple Indian” cook book.

The curry goes well with plain steamed rice and a refreshing salad with cucumber, radish and carrots.

Hot & Sour Goan Fish Curry


600g monk fish, cut into 5 cm cubes

30g tamarind pulp (read note below)

2 tablespoons sunflower oil

200g onions, finely sliced

Salt to taste

For the spice paste:

10ml white wine vinegar

6 dried red chillies, seeds removed if you prefer slightly milder

6 black pepper corns

½ teaspoon turmeric powder

5cm piece of ginger

3-4 cloves garlic

1 teaspoon cumin powder

1 teaspoon sugar

For the garnish:


Lime slices


You can get tamarind pulp in a block in Indian supermarket or you can use a puree you get in a jar in the International section of your regular supermarket. Put the tamarind pulp in a bowl, pour 100ml warm water and leave to soak for 20 minutes, then strain through a fine sieve. If using tamarind puree from a jar, you can omit the soaking in water step and use 1 tablespoon straight from the jar and add 100ml extra water to the curry.

Meanwhile, put the ingredients for the spice paste in a blender or spice grinder and whiz t a smooth paste.

Heat the oil in a saucepan, fry the onions gently for 10 minutes until softened and browned. Add the spice paste and saute for 5 minutes or until just cooked. Stir in the tamarind liquid. Bring the sauce to the boil and simmer for a minute or two.

Mix in the fish cubes and stir to coat in the sauce. Simmer for about 4-5 minutes or until just cooked. Check the seasoning, adding salt to taste.

Serve garnished with micro greens and lime slices. Serves 4.

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