Jul 14 2026
Restaurants›The Tasting Room›Gooseberry Curry Recipe

Gooseberry Curry Recipe

Inspired by The Tasting Room
Time45m
Serves4

I fresno chile | cilantro | focaccia

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Garnishes & Accompaniments

Method

Preparation

  1. 1

    Prepare the Ingredients

    Wash the gooseberries thoroughly. If using fresh gooseberries, remove the stems and any blemishes. Chop the Fresno chiles, onion, garlic, and ginger.

Cooking

  1. 2

    Cook the Base

    In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, and cook for another 2 minutes until fragrant.

  2. 3

    Add Spices

    Add turmeric, cumin, coriander, and salt to the pot. Stir well and cook for about 1 minute, allowing the spices to bloom.

  3. 4

    Add Gooseberries and Chiles

    Add the prepared gooseberries and chopped Fresno chiles to the pot. Stir to combine with the spice mixture.

  4. 5

    Add Coconut Milk

    Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and let cook for about 15-20 minutes, or until the gooseberries are tender.

Finishing Touches

  1. 6

    Garnish and Serve

    Chop the fresh cilantro and sprinkle it over the curry before serving. Serve the curry warm with slices of focaccia bread on the side.

More from The Tasting Room