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WE LOVE A GOOD CURRY HERE AT THE SAUCY FISH CO.

Posted 29 September 2014 by The Saucy Fish Co.

So we're completely onboard with National Curry Week that takes place between the 13th and 19th of October.

Whether you like them too hot to handle or something gentler on the taste buds you don't always have to use meat in your dish. Look to use fish as a tasty alternative - more robust species like cod, monkfish, tuna or Pollack are perfect for soaking up the rich and spicy flavours of a curry.

Goa is famed for its seafood curries and here we've picked this guide from the Guardian as to how to make a perfect Goan curry from scratch.

Packed full of flavour this simple recipe will have you dreaming of the Indian paradise it's inspired by.

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