Goan fish curry with basmati rice

This delivers everything a curry should – layers of flavour, depth, tartness and a hint of sweetness from the onion and coconut

80 mins Cook 5.9k Views
INDIAN FOOD. Traditional KERALA FISH CURRY with naan bread, gray plate, black background.

There are so many types of fish curries in Goa and this is one of the most popular with mutilple layers. It really is delicious and works perfectly with variety of seafood and not just fish – try it with prawns, mussels, clams or squid or if you don’t like fish then chicken or/and vegetables can be used.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Cups Capacity
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

INGREDIENTS
 450 g firm white fish fillets, cut into large cubes
 400 ml (1 tin) coconut milk
 2 medium tomatoes, pureed
 ½ tsp garam masala
 ½ tsp turmeric
 2 tsp ground coriander
 1 tsp ground cumin
 2 mild dried red chillies (more if you like it spicy)
 7 large cloves garlic, peeled
 10 fresh ginger, peeled
 2 ½ sticks cinnamon
 1 tsp mustard seeds
 1 small onion, peeled and chopped
 2 rice measuring cups basmati rice

HOW TO MAKE
1

Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and once they are popping, turn the heat down.

2

Add the onion and cinnamon. Cook the onion until golden (around 8 minutes).

3

Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices.

4

Cook until reduced, then over a low heat cook for 2 minutes or until the oil is released.

5

Add the tomatoes and another 100ml water; cook until completely reduced.

6

Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to develop for 20 minutes.

7

Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning.

8

Serve with beautiful long length basmati rice.

Ingredients

INGREDIENTS
 450 g firm white fish fillets, cut into large cubes
 400 ml (1 tin) coconut milk
 2 medium tomatoes, pureed
 ½ tsp garam masala
 ½ tsp turmeric
 2 tsp ground coriander
 1 tsp ground cumin
 2 mild dried red chillies (more if you like it spicy)
 7 large cloves garlic, peeled
 10 fresh ginger, peeled
 2 ½ sticks cinnamon
 1 tsp mustard seeds
 1 small onion, peeled and chopped
 2 rice measuring cups basmati rice

Directions

HOW TO MAKE
1

Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and once they are popping, turn the heat down.

2

Add the onion and cinnamon. Cook the onion until golden (around 8 minutes).

3

Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices.

4

Cook until reduced, then over a low heat cook for 2 minutes or until the oil is released.

5

Add the tomatoes and another 100ml water; cook until completely reduced.

6

Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to develop for 20 minutes.

7

Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning.

8

Serve with beautiful long length basmati rice.

Goan fish curry with basmati rice
IngredientsDirections

Southern Indian curries (like those found in Goa and Kerala) are very different to the northern Indian counterparts. In the South the abundance of coconuts have influenced the food and flavours, resulting in amazingly fragrant but just as tasty curries.

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