GOAN FISH CURRY RICE RECIPES

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GOAN FISH CURRY - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Goan fish curry - Recipes and cooking tips - BBC Good Food image

Lovely fish curry which is also lo in fat and calories

Provided by dianewalkermcalley

Total Time 35 minutes

Yield Serves 4

Steps:

  • Spray a large heavy based saucepan with the low fat spray, 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.
  • Pour in the coconut milk, chopped tomatoes, stock or water 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 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.
  • Season to taste and stir in the lime juice.
  • Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.

GOAN FISH CURRY RECIPE - BBC FOOD



Goan fish curry recipe - BBC Food image

A classic Goan Hooman curry that's cooked with turmeric, green chillies and creamy coconut milk. I have used sea bream for this recipe although any firm white fish is great. Each serving provides 380 kcal, 30g protein, 5.5g carbohydrates (of which 4.5g sugars), 26g fat (of which 11.5g saturates), 3g fibre and 1.3g salt.

Provided by Maunika Gowardhan

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 15

650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks (see tip)
¼ tsp ground turmeric
pinch salt
70g/2½oz fresh or frozen coconut, grated
1 tsp ground turmeric
5mm/¼in fresh root ginger, peeled and roughly chopped
1 tsp mild chilli powder
2 bird’s-eye chillies (use 1 if you prefer it less spicy)
3 tbsp vegetable oil
90g/3¼oz onion, finely chopped (approx. 1 small onion)
1 tsp sugar
150ml/5fl oz coconut milk
1 tsp tamarind paste
salt and freshly ground black pepper
chopped fresh coriander, to garnish

Steps:

  • Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.
  • For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.
  • To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.

Nutrition Facts : Calories 380kcal, CarbohydrateContent 5.5g, FatContent 26g, FiberContent 3g, ProteinContent 30g, SaturatedFatContent 11.5g, SugarContent 4.5g

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