1 spice 2 ways – Goan Fish Curry

Fish. What comes to mind? Perhaps a battered parcel wrapped in newspaper or chips. Or even Nemo? I would be the first to admit that my experience with fish is quite limited – chicken, beef, pork –yes. But fish? I couldn’t tell you the last time I’d cooked it.

Surprisingly, however, it was the eat.art Goan Fish Curry spices that first caught my eye. While the concept of ‘fish’ is still a little foreign to our kitchen, the warm, spicy aromas of a curry simmering is one we love and enjoy often. So, this past Sunday, I braved the waters and attempted a Goan Fish Curry. From the start, there was already much in its favour – deeply aromatic, with a hint of heat and so easy to prepare. Upon completion, the husband’s verdict? ‘I’d be happy if I was served this at a restaurant’. I couldn’t have hoped for higher praise. Admittedly, the work I put into the dish was minimal.

After the resounding success of my first ‘fish dish’, I decided to make the most of my winning streak and attempt another – this time a Cape classic of pickled fish – with a little Goan Fish Curry twist. Using only the eat.art spices, with the usual suspects of vinegar, sugar, onions, garlic – finished off with a little lemon zest and juice – it was another resounding success. My faith in fish has been restored.



Goan Fish Curry
Serves 4

800g firm white fish, cut into 6cm fillets (hake, angel fish or yellowtail work well)
2 tsp vegetable oil
2 cloves garlic, finely chopped
4 tsp eat.art Goan Fish Curry spice
2 tomatoes, grated
1 tsp brown sugar
600ml water
100ml cream or coconut milk
small handful coriander, roughly chopped

rice to serve

Heat a pot on a high heat, add 1 tsp vegetable oil. Once hot, fry the fish fillets until almost cooked through – approximately 2 minutes per side, depending on the thickness of your fish. Once all cooked, remove from the pot. Add the remaining 1 tsp vegetable oil to the pot and add the garlic, tomato and spices. Fry until the garlic starts to colour – add a dash of water if needed. Add the remaining water to the pot along with the cream or coconut milk. Allow to bubble for 2-3 minutes. Turn the heat down to a gentle simmer and return the fish to the pot. Add the coriander and allow to simmer for 5 minutes. Serve immediately with rice and extra coriander, if desired.


Goan Inspired Pickled Fish
Serves 4
1kg firm white fish, cut into 6cm fillets (hake, angel fish or yellowtail work well)
1 cup flour
salt to taste
2 tbsp vegetable oil
2 cloves garlic, finely chopped
4 tsp eat.art Goan Fish Curry spice
2 onions, sliced into ½ cm rings
zest and juice of 1 lemon
80ml spirit or white Balsamic vinegar
¼ cup white sugar
500ml water

Place a pot on a high heat and add 1 tbsp vegetable oil. While heating, place the flour and salt on a plate and coat each piece of fish in the flour mixture. Once all pieces are coated, fry in the hot oil until just cooked – approximately 2 minutes per side. Set aside.

Wipe the pot clean and add the remaining 1 tbsp vegetable oil. Add the garlic, onions and eat.art Goan Fish Curry spice. Fry until the onions start to soften, but still have some shape. Add the vinegar and sugar, stirring until the sugar is dissolved. Add the water and allow to simmer over a medium high heat until you see the mixture starting to reduce and thicken. Add the lemon zest and juice.

Arrange the fish in a single layer, so they fit snuggly in a dish. Pour over the hot pickling liquid, ensuring all the fish is covered (rather err on the side of adding more liquid, as it will absorb as it stands). Allow to cool at room temperature, before placing in the fridge. Allow to stand in the fridge for 12 – 24 hours before eating. Best enjoyed cool, with buttered white bread.


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