Substitute coconut milk with low fat yogurt if you're health conscious.
Do you like fish? Do you like spices? What about the two combined with coconut milk to make a fresh, tasty and aromatic Goan Fish Curry?
India’s west coast sports a distinctive flavour palate that is perfect for people who don’t like their food to be too spicy.
This Goan speciality boasts all the flavour of India’s spices with none of the heat.
DESIblitz shows you how to make this dish that will have you ‘Goan’ back for second helpings.
Goan Fish Curry (serves 4, prep time 15 minutes, cooking time 25 minutes)
- 600g Haddock (or any firm white fish) cut into chunks
- 2 onions, grated
- 400g chopped tomatoes
- 140ml coconut milk
- 2 garlic cloves, finely chopped
- 2 long green chillies, de-seeded and finely sliced
- 4cm piece of fresh ginger, peeled and grated
- 2 tsp of ground cumin
- 2 tsp of ground coriander
- 2 tsp of garam masala
- 2 tsp of ground turmeric
- 2 cardomom pods, split
- 2 bay leaves
- 5 tbsp of vegetable stock or water
- The juice of half a lime
- 2 tbsp of fresh coriander, chopped
- Brown the onions on a low heat, making sure not to burn them.
- After 10 minutes of cooking, add the chillies, garlic, ginger and spices.
- Stir and cook for 1 minute, then add the tomatoes, coconut milk and water/stock.
- The sauce will look quite thick and dry initially, but will thin as it cooks.
- Bring to the boil, then reduce the heat and simmer while partially covered.
- Add the fish chunks and cook on a medium heat for a further 10 minutes, stirring occasionally.
- Before serving, add the lime juice and season to taste.
- Serve with boiled rice, sprinkle the chopped coriander and enjoy.
The Goan Fish Curry has a taste and scent that brings with it memories of the sea, and the coconut milk helps to keep it from feeling stodgy.
Goa is situated on India’s west coast, along the shore of the Arabian sea. Goan cuisine has familiar beats, most recipes involve coconut, rice and local spices.
Fish features largely in Goan cuisine, due to the state’s proximity to a source of fresh fish, but also because Goa’s largely Hindu population observes a strict pescetarian and lacto-vegetarian diet.
A number of the vegetables and fruits used in Goan cuisine were introduced by Portuguese settlers who first invaded in 1510.
Tomatoes, pineapple and potatoes were all introduced by the Portuguese but not fully accepted into traditional cuisine until the late 20th century.
This Goan Fish Curry is healthy, apart from the coconut milk, which you can substitute with low fat yoghurt or reduced fat coconut milk. If you aren’t health conscious, you can double down on all the gastronomic accoutrements that are so bad but so good.
A fat garlic and coriander naan, some chutney, raita and poppadoms will work well with this dish.