What is
Goan Monkfish Curry?
A flavorful and spicy curry originating from Goa, India, made with monkfish, a firm white fish that holds up well in cooking, and a blend of aromatic spices and coconut milk.
Origins & History
Goa, India. Goan cuisine is known for its use of spices, coconut, and seafood, influenced by Portuguese colonial rule and local agricultural practices.
Taste & Texture
Rich, spicy, and aromatic with a hint of sweetness from the coconut milk.
Ingredients
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Monkfish
A firm white fish with a mild flavor, often used in curries due to its ability to absorb spices.
Coconut milk
A creamy liquid made from pressed coconut meat, adding richness and sweetness to the curry.
Onions
Typically sautéed until golden, providing a base flavor for the curry.
Tomatoes
Used for tanginess and depth of flavor in the curry.
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Garlic
Adds a pungent and aromatic flavor, essential in many Indian dishes.
Ginger
Provides a warm, spicy flavor and helps enhance the overall aroma of the dish.
Spices (such as turmeric, cumin, coriander, and red chili powder)
A blend of spices that give the dish its characteristic heat and complexity.
Coriander leaves
Fresh herbs used as a garnish, adding a burst of freshness to the final dish.
This item may contain the following allergens:
Fish
Lactose
Images may not reflect the actual item.
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