Goan Fish Curry
Goan curries are famous for combining the flavour of coconut with fish. This dish is a great balance of curry and coconut flavour. It's an easy recipe that you can prepare in about 20 minutes. You can use any time of seafood not only fish.
Boil a kettle.
Peel and finely dice the red onion.
Scrape the skin off with a teaspoon and grate or finely chop the ginger.
Peel and grate the garlic.
Cut the red chilli in half length-ways, deseed and chop finely.
Heat a large wide based pan with a matching lid, with a drizzle of vegetable oil over a medium heat.
Once hot add the chopped onion and cook for 3-4 minutes or until starting to soften.
Once softened, add the grated ginger and garlic to the pan and cook for 1 minute or until fragrant.
Meanwhile add the basmati rice, a pinch of salt and 300 ml cold water to a pot with a lid and bring to boil over a high heat.
Once boiling, reduce the heat to very low and cook, covered, for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Start timer 15 Minutes
Meanwhile, chop roughly coconut cream and dissolve it in 300 ml boiled water. Add to it 1/2 vegetable stock cube and stir well until all dissolved.
This is your coconut stock.
Add the curry powder and ground tumeric to the onion and cook for 30 sec.
Next add the tomato paste, chopped chilli and 1 tsp sugar and cook for a further 1 min.
After this add the coconut stock and cook for 1-2 min or until starting to reduce.
Meanwhile wash the spinach, then chop it roughly.
Add chopped spinach to the curry and stir continuously for 1-2 min or until wilted.
Meanwhile cut the basa fillets into bite-sized pieces.
Place the chopped basa over the curry and cook, covered for 4-5 min or until cooked through.
Tip: your fish is cooked when it turns opaque and flakes easily.
Meanwhile chop the coriander including stalks.
Stir chopped coriander through the cooked rice.
Serve the goan fish curry over coriander rice.
Enjoy.
Ingredients
Directions
Boil a kettle.
Peel and finely dice the red onion.
Scrape the skin off with a teaspoon and grate or finely chop the ginger.
Peel and grate the garlic.
Cut the red chilli in half length-ways, deseed and chop finely.
Heat a large wide based pan with a matching lid, with a drizzle of vegetable oil over a medium heat.
Once hot add the chopped onion and cook for 3-4 minutes or until starting to soften.
Once softened, add the grated ginger and garlic to the pan and cook for 1 minute or until fragrant.
Meanwhile add the basmati rice, a pinch of salt and 300 ml cold water to a pot with a lid and bring to boil over a high heat.
Once boiling, reduce the heat to very low and cook, covered, for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Start timer 15 Minutes
Meanwhile, chop roughly coconut cream and dissolve it in 300 ml boiled water. Add to it 1/2 vegetable stock cube and stir well until all dissolved.
This is your coconut stock.
Add the curry powder and ground tumeric to the onion and cook for 30 sec.
Next add the tomato paste, chopped chilli and 1 tsp sugar and cook for a further 1 min.
After this add the coconut stock and cook for 1-2 min or until starting to reduce.
Meanwhile wash the spinach, then chop it roughly.
Add chopped spinach to the curry and stir continuously for 1-2 min or until wilted.
Meanwhile cut the basa fillets into bite-sized pieces.
Place the chopped basa over the curry and cook, covered for 4-5 min or until cooked through.
Tip: your fish is cooked when it turns opaque and flakes easily.
Meanwhile chop the coriander including stalks.
Stir chopped coriander through the cooked rice.
Serve the goan fish curry over coriander rice.
Enjoy.
