Goan fish curry.
I absolutely love this recipe, it’s a staple in our house. You can add lot’s more vegetables and use half fat coconut milk for a healthier option.
Preparation 15 minutes
Cooking time 20 minutes
Clover Hutson is a chef, cookery demonstrator, food writer and
award winning food stylist. A thrifty, family cook, Clover believes
passionately in home cooked food for all the family to be involved
with and enjoy.
I absolutely love this recipe and it’s a real staple in our house!
Home made curries are a lot simpler to make than you may think
and really worth a go.
This recipe is open to adding any vegetables you like, chickpeas
are wonderful in this to.
If you have any squashy fresh tomatoes, dice up and add these
instead of chopped tomatoes, it’s a good way of using up fresh
2 tbsp rapeseed oil
2 sliced shallots
2 long green chillies, thinly sliced
2 garlic cloves, finely chopped
4cm piece fresh ginger, peeled and grated
2tsp ground cumin
2tsp ground turmeric
2tsp garam masala
2tsp ground coriander
2 cardamom pods, split
2 bay leaves
140ml full fat coconut milk
400g chopped tomatoes
1/2 pint vegetable stock
600g skinless haddock fillet, or tilapia or river cobbler, any firm white fish cut into chunks and you can also add king prawns and crab- your preference
Juice of half a lime
2tbsp fresh chopped coriander
Rice and chapatis to serve.
1 In a large heavy based saucepan add the rapeseed oil, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx. 1 min.
2 Pour in the coconut milk, chopped tomatoes, stock then bring to the boil. Reduce the heat and simmer half covered for approx. 5 mins.
Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 2 mins the add the raw prawns and cook for another 2 mins until they are pale pink.
Season to taste and stir in the lime juice.
Serve with sprinkled coriander and rice. And a pile of hot chapatis!