Goan Fish Curry

Cook 20 mins
Prep 10 mins
Serves 4 (or 2 twice)


Goan's signature dish is a true reflection of the vibrant, tropical climes from which it hails; light, fresh and punctutated with a gentle heat that warms the palate with every bite. Traditionally made with Pomfret, a flat white fish, we recommend using Sea Bream thanks to its delicate yet firm texture which carries the curry sauce brilliantly. A wonderful, fresh option for those in search of lighter Indian feast.

Product details

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No 30 Tyga Masala No 11 Kashmiri Chilli

You will need to buy: 2 medium onions (250g) 4 x sea bass fillets 1tsp salt 2 x tomatoes Juice � lemon 3tbs vegetable oil/rapseed oil 300ml can of coconut milk Coriander (optional)


  1. Finely dice the onions.
  2. Chop the tomatoes.
  3. Chop the coriander.


  1. In a large lidded pan heat the oil then add the diced onions, 1 tsp salt, chopped tomatoes and the Ginger and Garlic Paste, stirring continuously so they don�t burn for 4-5 minutes, or until soft.
  2. Stir in Tyga Masala No 30, Tyga Masala No 2, Kashmiri Chilli (1/2 tsp mild, 1tsp medium, 2tsp hot) and fry for 1 minute.
  3. Mix in 100ml water cook for 1 minute.
  4. Add the 300ml coconut milk, lemon juice and Tyga Masala No.11 stir wand simmer for 5 minutes.
  5. Add the fillets into the sauce cover and cook for about 4-5 minutes or until the fish is cooked.
  6. Sprinkle with chopped coriander and serve.


  1. As recipe.
  2. As recipe.
  3. Wash and chop 250g kale leaves into 5 cm strips, discarding the thicker stems. Cook
  4. As recipe.
  5. As recipe.
  6. Remove one third of the mixture and leave it to one side.
  7. Mix in 1 litre water to the rest of the onions, then add 450g red lentils cover and simmer for 20/25 mins.
  8. Add the 300ml coconut milk, lemon juice and Tyga Masala No.11 stir wand simmer for 5 minutes.
  9. In another lidded frying pan add 1 tbs oil with the reserved onion mixure, fry for a couple of mins then add the kale, stir fry for a minute then add 50 ml of water and put the lid on and steam for 4 mins.
  10. Add the lemon juice and 1/2 tsp salt and stir, put the lid back on and steam for another 2 min or until the kale is soft and tender.
  11. To serve place the dal into the bowls and then divide the kale over the top. Serve with rice.

Wine Paring: TENUTA SANTOME ANNA 6 2017, Veneto, Italy This aromatic dish boasts a rich creaminess from the coconut milk, balanced with lemony citrus, and is very moreish; another perfect match for The Santome Anna 6. Whilst the fresh citrus flavours cut through the creamy coconut milk sauce, the spicy finish of the wine balances the intense flavours of the food well. Both the wine and the food tease you into thinking that they are light and subtle, but both have layers of taste that develop with each mouthful.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 11: (coconut powder (coconut MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 � 55%)). Tyga Masala No. 30: (ground fenugreek, cumin seed, poppy seed). Kashmiri Chilli. Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric.

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