Goan Fish Curry
In this recipe, the aromatic blend of spices, creamy coconut milk, and tender fish come together to create a flavorful and comforting seafood curry. The combination of ginger, garlic, and green chilies adds a vibrant kick to the dish, making it a delicious meal to enjoy with steamed rice.
— Constant Cookbook
Ingredients
- 2 tsp coriander seeds
- ½ tsp cumin seeds
- 1 dried red chilli
- olive oil
- 1 onion , halved and sliced
- a small piece root ginger , finely grated
- 2 garlic cloves , crushed
- ½ tsp turmeric
- 1 x 400ml tin coconut milk
- 1 tsp tamarind paste
- 1-2 green chillies , finely sliced
- 300g sustainable firm white fish such as haddock , pollack or cod, cut into chunks
- steamed rice to serve
Instructions
- Spray a large heavy based saucepan with the low fat spray, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx 1 min.
- Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the heat and simmer half covered for approx 5 mins.
- Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.
- Season to taste and stir in the lime juice.
- Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.
Yield
Serves 2
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