Goan Fish Curry

If you’re looking for a great summer dish, that is easy to make and packed full of flavour – this is the one for you! The below recipe serves 2 people, and works well with all sorts of fish / seafood – such as prawns or salmon, or  a mix of the two.

Serves 2

1 tsp vegetable oil
3cm piece ginger, peeled
3 garlic cloves
1 red onion
2 ripe, small tomatoes
1 TSBP ground cumin
1 TBSP ground garam masala
2 TSP light brown sugar
2 pieces cod, skinless
1 x 400ml can coconut milk
juice 1 lime (optional)
Basmati rice, to serve on the side

To start, blitz the garlic, ginger and tomatoes in a food processor. Heat the oil in a wok/wide frying pan, and add the sliced red onion, and cook for about 3 minutes. Add the cumin and garam masala and cook for a further 2 minutes.

Next add the tomato – garlic – ginger mixture, and cook for a further 2 minutes. Add the coconut milk and light brown sugar, and stir this into the sauce until well absorbed. Bring this to the boil, and add the fish. Gently lower heat, so that the dish is just simmering, and cover with a lid. Leave to cook for 10 minutes or until the fish is thoroughly cooked. Serve with basmati rice.  

By | 2017-10-29T09:54:17+00:00 June 15th, 2017|Recipes|0 Comments