Goan fish curry with basmati rice

AuthorHungry PandaCategoryDifficultyIntermediate
Yields2 Servings
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.

Notes

Goan fish curry with basmati rice