Serves 2
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This aromatic curry from Goa, India borrows its strong flavours from tomatoes, chillies and a variety of spices for a thick, tangy and wonderfully spicy dish.


  • 2 tsps ground coriander
  • 1 tsp cumin seeds
  • 2 dried chillies
  • 2 tbsps fresh grated ginger
  • 4 tsps cloves garlic, crushed
  • 1 tsp ground turmeric
  • 2 tbsps vegetable oil
  • 1 large (200 g) brown onion, sliced thinly
  • 4 medium (240 g) roma (plum) tomatoes, chopped finely
  • 400 ml can coconut milk
  • 1 tbsps finely grated palm sugar
  • 2 tsps tamarind puree
  • 1 fresh long green chilli, seeded, chopped finely
  • 500 g firm white fish fillets, cut into 4 cm pieces
  • 100 g green beans, cut into 4 cm lengths
  • ⅓ cup loosely packed fresh coriander (cilantro) leaves

Heat a large deep frying pan over medium heat. Cook ground coriander, cumin and dried chilli, stirring, for 1 min or until fragrant. Using a spice grinder or a mortar and pestle, grind mixture until almost completely ground. Combine spice mixture with ginger, garlic and turmeric in a small bowl.


Heat oil in the same pan over medium heat. Cook onion, stirring occasionally, for 5 mins or until starting to turn golden. Add spice mix; cook, stirring, for 2 mins. Stir in tomato; cook, stirring, for 5 mins or until most of the moisture is evaporated.


Stir in coconut milk, sugar, tamarind and
fresh chilli; bring to the boil. Reduce heat to
low; simmer for 5 mins or until sauce is thickened slightly.


Add fish and green beans to pan; simmer
for 4 mins or until just cooked through. Season to taste.


Serve curry topped with coriander leaves.

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