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Goan Fish Chowder

  • 6
Goan Fish Chowder

An Indian bouillabaisse with wonderful flavours from the south of the country. Great on a cold night with friends.


  • 3 tblsp coriander seeds
  • 1 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 3 tsp black peppercorns
  • 1 tblsp oil
  • 2 red onions, peeled and roughly chopped
  • 1 red pepper, sliced (optional)
  • 1 tblsp each minced fresh ginger and garlic, grd turmiric
  • 1½ tblsp paprika
  • 2 tsp salt
  • 5-7 curry leaves
  • 4 whole green chillies, deseeded
  • 2 400 gram can tomatoes in puree, processed until smooth
  • 2 cups fish or vegetable stock
  • 400 ml can coconut milk
  • 500 grams red cod
  • 500 grams lemon fish
  • 16-20 prawns


  • chopped coriander, coconut flakes or thread


  1. Place the coriander, fenugreek, mustard seeds and peppercorns into a frying pan and cook over a moderate heat until fragrant. Cool and then whir in a coffee mill until fine.
  2. Heat the oil in a large open frying pan and cook the onion and peppers until tender.
  3. Add the ginger, garlic, all the ground spices, salt, curry leaves and chillies and cook for 1-2 minutes until fragrant.
  4. Add the tomatoes, fish stock and coconut milk and simmer 2-3 minutes.
  5. Cut the fish into large 3cm pieces and if wished cut the heads from the prawns. Add the fish and simmer 5 minutes or until tender.
  6. Garnish with the coriander and coconut and serve with the Paneer Grilled Garlic Naan .

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