Vibrant Goan Fish Curry

Vibrant Goan Fish Curry

Vibrant Goan Fish Curry

Although Vindaloo is probably the most celebrated dish from Goa, in my opinion, their fish curries can’t be beaten. With the classic flavour combination of ginger, garlic, tamarind and chilli, our Goan Curry paste is absolutely delicious. It’s so simple to create this simple dish, bursting with flavour - you’ll immediately be transported to the sun-soaked beaches of India’s West coast.

I'm making this as a fish curry, but the sauce and other ingredients are all vegan and gluten free - so use your imagination and substitute the fish with cauliflower or aubergine if you prefer. Please follow this link to a Facebook video of me making this in my own kitchen.


The type of fish that you use is really up to you, my preference is for a firm fish such as Pollock which is also really good value, but any flat fish, or good firm fish such as Cod, Haddock or Whiting will do. I often add Prawns too.

INGREDIENTS - SERVES 4

400g Skinned Fish, cut into 2cm chunks
200g Prawns
120g Karimix Goan Curry Paste 
1 White Onion, finely diced
180g Fresh Tomatoes, finely diced
800ml Coconut Milk (2 tins) 
175g French Beans
80g Kale, chopped (stalks removed)
2-3 Spring Onions, finely sliced
25g Fresh Coriander
Lime wedges
A little oil for frying

METHOD

 Fry the onions in a little oil over a moderate heat,
until soft and slightly golden.
 Add 120g/4 tbsp curry paste and continue to cook for a couple
of minutes. The kitchen will smell wonderful.
 Add the diced tomato and continue to cook until almost
all the liquid has evaporated.
  Add the coconut milk, turn down the heat and simmer for
around 10 minutes.
 After 10 minutes, taste the sauce to check the seasoning.
 Once the sauce is ready, add the kale and then the beans and
cook for another 3-4 minutes, until the beans are almost done.
 Add the chunks of fish and prawns and continue to simmer
gently for 2 minutes.
 Remove the curry from the heat, pop a lid onto the pan and
leave to rest for 5 minutes.
  Serve with Basmati Rice and garnish

Ben Tollworthy, Somerset Foodie

 

  



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