Diwali inspired goan fish curry

Saturday marks New Moon Day the most significant day of Diwali 2020, the Hindu festival of Lights.

This is when Hindus celebrate the spiritual victory of light over darkness and good over evil, as well as when they mark their New Year. In celebration, we wanted to show you this recipe for Goan fish curry.

Our light and delicious take on festival food. If you want to break out the samosas and naan bread too then we are right there with you!

You can find out more about Diwali 2020 festival here.

We hope you enjoy this dish and wish you a happy Diwali that brings happiness prosperity and joy to you and all your family.


1tbsp coconut or olive oil

1 onions, diced

2tsp ground coriander

2 tsp ground cumin

1/2 tsp ground pepper

1tsp cayenne

1/2 tsp ground turmeric

3 garlic cloves

1tbsp grated ginger

500g meaty fish (cod, haddock, pollock)

400ml can of coconut milk

200g sugar snap peas. Sliced

Juice of 1 lime


If you’re not a fish person, then you can use chicken instead, just cut it into thin strips so it will cook quickly. And if you err on the vegetarian side of life, then you can cook off some mushrooms with the onions before you add the coconut milk and it will be just as tasty.

Heat the oil in a large, thick-bottomed pan and add the onion.

Cook until just browned over medium heat (usually around 8 minutes).

Add the dried spices, garlic, ginger and 1 tbsp of water.

Stir and add another tbsp of water if it looks like it’s burning.

Add the fish to the pan and stir fry for a few minutes.

Pour over the coconut milk, bring to a gentle simmer, cover and cook for 10 minutes.

Add the sugar snap peas and lime juice to the pan and cook for another 5 minutes .

Serve with your choice of rice (we like fragrant jasmine).