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Goan Fish Curry Recipe: Curry Nights In

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By Paul
· Updated recently · — min read · Leave a comment

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This curry is quick, simple and you’ll be really impressed by how great it tastes. A homemade curry paste, cooked with aubergine and coconut milk and served with grilled blackened mackerel… a Goan inspired treat with our twist!

If you’re fed up of the same curries all the time, then make sure you check out our the Curry Nights In chapter from our new e-cookbook. It includes starters, main dishes, rice dishes, breads and dips/chutneys. Plenty to get stuck into!

Get the recipe here: http://sortedfood.com/goanfishcurry

Have a look at our eBook: http://sortedfood.com/foodwithfriends/

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Video Rating: 4 / 5

About the Author

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Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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19 responses to “Goan Fish Curry Recipe: Curry Nights In”

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  1. DarboProductions

    Was so confused for a moment because they weren’t calling it an eggplant.

    Reply
  2. Samantha Sausa

    pls. make a raw cookie dough pls

    Reply
  3. Jessica Lam

    Could you make a chocolate pavolava topped off with raspberries and cream

    Reply
  4. MsDinoGal

    What did they call the eggplant?

    Reply
  5. Princess Alice ♥

    i always cook curries specialise in them… love how he makes them
    curries…

    Reply
  6. Yuethefox

    what does aubergine taste like?

    Reply
  7. thesocialnerd

    would you guys ever do something south indian?

    Reply
  8. Jamie Kim

    Wats an over geeeeeennnneeee it sounds lije that

    Reply
  9. Marie Fischer

    sorted, i just bought all the ingredients for this but now it’s SUPER hot
    in minnesota (32+ everyday so far). i’m willing to turn on a burner but i
    don’t think i could bring myself to turn on the oven – would i be able to
    cook the fish IN the curry? is there a different way to cook the fish and
    still enjoy a similar taste?

    Reply
  10. SORTED Food

    With the grill on and all those pans bubbling away it gets pretty warm!

    Reply
  11. Johanna Pinto Lee

    to make the spices stand out, fry them with a touch of oil and rub into the
    mackerel before cooking the fish.

    Reply
  12. pesto12601

    Aubergine…. french for eggplant but pretty much the name used throughout
    the rest of world. Sorted!

    Reply
  13. SORTED Food

    Ouch, that’s hot! I wouldn’t cook the mackerel in the curry, but you could
    pan fry it once the curry is done!

    Reply
  14. Chelsea C

    I love watching Sorted! You guys are doing so good.

    Reply
  15. marcusezikel

    Stain 4:56

    Reply
  16. hellistina
    Reply
  17. Wilde Child

    This meal was my home warming present to my brother when he moved into his
    new house (I had the honor of first meal cooked in the kitchen) and it
    turned out phenomenally. Great recipe guys!

    Reply
  18. SORTED Food
    Reply
  19. rohan kamath

    Are you kidding me? There is absolutely NOTHING Goan about this recipe. I’m
    Goan and have been eating fish curries my whole life and this is just wrong
    on so many levels. The dry rub on the fish was totally wrong. We never
    broil and blacken it like that. The spice paste/masala was wrong. And
    Aubergine in a fish curry? Seriously who told you that’s Goan?

    I like a lot of your recipes but this is just wrong on so many levels.

    Reply