Goan Fish Curry

Name: Goan Fish Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g White fish fillets, rinsed with cold water and patted dry, then cut into chunks; 1 Lemon (juiced); 3 tbsps Vegetable oil; 1 Onion (finely chopped); 3 Garlic cloves, minced; 0 Ginger (thumb-size piece, grated); 400 g Tomatoes (tinned); 1 Lime (juiced); 400 ml Coconut milk; 1 tsp Red wine vinegar; 2 Green chillies (whole and pierced); 0 Lime juice and coriander to serve

[[ recipeID=recipe-8lhtjeplo, title=Goan Fish Curry ]]

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Click here to buy the teaspoon club's Goan Fish Curry recipe kit and receive the best quality enchanting Goan spices in just the exact amount needed to whip up this Goan masterpiece. No need to hunt for spices; we've got you covered with three spice mixes for the curry including chillies, coriander seeds, cumin seeds, garam masala, and turmeric.

Read the recipe below

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 30 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

600 g White fish fillets, rinsed with cold water and patted dry, then cut into chunks
1 Lemon (juiced)
3 tbsps Vegetable oil
1 Onion (finely chopped)
3 Garlic cloves, minced
Ginger (thumb-size piece, grated)
400 g Tomatoes (tinned)
1 Lime (juiced)
400 ml Coconut milk
1 tsp Red wine vinegar
2 Green chillies (whole and pierced)
Lime juice and coriander to serve

Instructions

Take your first Teaspoon Club spice packet and rub into the fish with 1/2 a teaspoon of salt. Squeeze over the lemon juice and set aside for later
Take your second Teaspoon Club spice packet and dry fry in a frying pan over a high heat for 1 minute or so. The seeds will turn a light brown (careful not to burn them) and the spices will release their fragrance. Remove from the heat and place into a pestle and mortar. Grind well and set aside
To begin making the goan fish curry paste, take the onion and boil in water for 10 minutes with 1/2 a teaspoon of salt , this will remove any bitterness. Drain the onion, and place in a handheld blender along with the garlic, grated ginger, 2 tablespoons of water and 1 teaspoon of salt and blitz to a smooth paste
In a large saucepan, heat the vegetable oil over a medium heat and add the curry paste and your teaspoon club spice mix stage 3 plus the spices from your pestle and mortar. Fry for 4 to 5 minutes on a medium heat, stirring regularly to prevent any sticking
Add the chopped tomatoes and stir well, cooking for a further minute
Add the lime juice and coconut milk and stir in. Simmer gently on a low heat for 5 minutes
Add the fish to the sauce, along with the red wine vinegar, and whole green chillies. Cook for at least 5 minutes until the fish is white and cooked through, being careful not to overcook it as the fish will turn rubbery
Serve hot with fresh coriander if desired, and a squeeze of lime juice

Notes

This kit is one of our absolute best-sellers. It's a delicious flavour, quick to make, and irresistible as leftovers the next day.