How to cook… Goan Fish Curry
Serves 4 as a main dish
Goa’s location along the western coast of the country, by the Arabian Sea, means seafood naturally features prominently in its cuisine. Coconut milk, tamarind, juicy white fish and blazing heat from the chillies creates a delicious Goan Fish Curry.
What you need…
• 2 Tablespoons oil
• 1 onion, finely chopped
• 3 red chillies, roughly chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 150g coconut milk
• 4 Tablespoons fresh coconut, grated (you can use desiccated coconut but add another 50g coconut milk if you do)
• 1 Tablespoon tamarind chutney
• salt to taste
• 800g any firm white fish, cut into bite-sized pieces
Spice Mix
• 2 curry leaves
• 1 teaspoon chilli powder
• 0.5 turmeric powder
• 0.5 coriander powder
• 0.5 cumin powder
Spice Pots Curry Kit with Cookbook
from Spice Pots, East Lothian
Includes 4 Spice Pots plus a Cookbook:
• 1 Korma (40g, serves 8)
• 1 Bhuna (40g, serves 8)
• 1 Goan (40g, serves 8)
• 1 Tandoori Masala (40g, serves 8)
• 1 Cookbook (150 pages and 70 recipes)
How you make it…
1. Heat the oil to a medium heat and add the onions until they start to brown (about 5 minutes)
2. Add the chopped chillies and cook for 1 minute.
3. Add Spice Mix and the garlic and ginger pastes with a splash of water and cook for 2 minutes.
4. Add the coconut milk, fresh coconut and tamarind and reduce until the sauce thickens (about 10 minutes).
5. Add the salt and the fish and cook until the fish is all cooked through (about 5–6 minutes).
6. Let the fish rest for 5 minutes before serving.
Monkfish has a dense texture and is perfect for this dish.
If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)Check out 5 Best Goa Curries
Do you want this fish dish sir? … Goan then.
