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MasterChef Recipe: How to make Goan Fish Curry

By Chef Jarrod Trigg
May 21, 2016 19:46 IST
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Chef Jarrod Trigg
Photograph: Kind Courtesy Masterchef Australia Jarrod Trigg/Facebook

You might have had this dish in Goa.

But you need to try Chef Jarrod Trigg's recipe.

It is a perfect balance of tangy and spicy!


Here's the recipe.


Goan Fish Curry

Goan Fish Curry by Chef Jarrod Trigg

Photograph: Kind Courtesy


  • 1 1/2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 2 to 4 dried red chillies to taste
  • 1 tbsp garam masala
  • 50 gm ghee
  • 1/2 onion (finely chopped)
  • 20 gm fresh ginger (peeled and finely grated)
  • 20 gm fresh turmeric (peeled and finely grated)
  • 3 cloves garlic (finely grated)
  • 1 tomato (roughly chopped)
  • 3 tbsp tamarind paste
  • 1 tbsp caster sugar
  • 400 ml coconut cream
  • 200 ml fish stock
  • 2 long green chillies (sliced lengthways)
  • 600 gm boneless trevally, skin on
  • 1 tbsp olive oil
  • 10 fresh curry leaves
  • 2 tsp mustard seeds
  • 1 tbsp vegetable oil
  • Salt to taste

For flatbread

  • 250 ml water
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 cup rice flour
  • Ghee for spreading

For garnishing

  • Coriander leaves
  • Fresh coconut (shaved)


  • Preheat oven to 180 degree Celcius. Place two baking trays in the oven.
  • Make the spice mix with coriander seeds, cumin seeds, dried chillis and garam masala in a frying pan.
  • Dry roast until fragrant. Remove from heat.
  • Remove the chillis from the pan. Soak them in hot water until soft for about 10 minutes.
  • Place the roasted spices and soaked chillis in a mortar and pestle and crush to a paste. Set aside.
  • Put ghee in a saucepan and set over medium heat.
  • Add onion, ginger, turmeric and garlic and cook until tender.
  • Add three fourth of the spice mix and stir until fragrant.
  • Add tomato, tamarind paste and caster sugar. Cook until the liquid evaporates and everything has broken down.
  • Add coconut cream, fish stock and green chilli. Season to taste. Leave to simmer for 15 to 20 minutes.
  • Remove trevally skin from fillets and reserve. Cut fillets into 4 cm pieces. Set aside.
  • Remove trays from oven. Lay the skin flat on a piece of baking paper and place on the hot, upside down baking tray.
  • Rub skin with remaining spice mix. Drizzle with olive oil and sprinkle with salt.
  • Cover with baking paper. Place the other hot baking tray on top of the skin.
  • Weigh it down with something heavy and oven proof. Place in the oven to roast until crispy for around 25 minutes. Remove from oven and set aside.
  • Bring water, oil and salt to a boil in a small saucepan.
  • Once it starts to boil, decrease heat.
  • Add rice flour and stir until combined. Remove from heat and transfer to a bowl to cool.
  • Once dough is cool, break dough into small golf ball sized pieces.
  • Use extra rice flour for dusting. Roll out balls to 2 mm thick.
  • Place a frying pan over high heat. Once hot, decrease heat to medium.
  • Place flatbread pieces on the pan and allow to cook until golden for about two minutes on each side.
  • Spread a small amount of ghee over the bread to ensure it does not dry out.
  • Set it aside wrapped in a tea towel to keep warm. Repeat with remaining flat bread dough.
  • Add the reserved trevally to the curry and allow to simmer gently until just cooked for two to three minutes. Season.
  • While the fish is cooking, place vegetable oil in pan over medium heat.
  • Fry curry leaves and mustard seeds until fragrant. Remove with slotted spoon and add half to curry and reserve half for serving.

To serve

  • Divide curry between bowls.
  • Break skin into pieces and add to the bowls.
  • Sprinkle over fried curry leaves and mustard seeds. Garnish with fresh coriander and coconut.
  • Serve with flatbread.

MasterChef Australia Season 8 airs at 9 pm, Monday to Friday on Star World and Star World HD in India.

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Chef Jarrod Trigg