Recipes CURRIES OF ORIGIN: GOAN FISH
CURRIES OF ORIGIN: GOAN FISH
The Goan cuisine style boasts an interesting mix of influences, from Portuguese, to Muslim and Hindi, which have each left an indelible mark to produce an exotic mix of truly tasty cuisine. It is said that a Goan meal is incomplete without seafood, hence our showcase of this curry.
- WHAT YOU WILL NEED -
- 2 tbsp vegetable oil
- 400 g *fish fillets or 8 King prawns
- 1 thinly sliced medium size onion
- 1 tsp finely chopped garlic
- 2 tsp Goan Fish Curry Spice
- 250 ml diced, drained tomatoes
- 150 ml fish stock
- 1 tsp finely chopped ginger
- 250 ml coconut milk
- METHOD -
Heat 2the vegetable oil in a deep saucepan over medium heat. Add the *fish fillets or King prawns and brown on all sides.
Transfer the fish/prawns to a plate while leaving behind as much oil as possible. In the same saucepan, fry the thinly sliced medium size onion and finely chopped garlic until translucent.
Then add the Goan Fish curry spice and fry for 30 seconds with the onions to create a spice paste. Stir in the diced, drained tomatoes, fish stock and finely chopped ginger and bring to a boil.
Incorporate the coconut milk and allow to simmer for ± 10 minutes or until the sauce has thickened slightly.
Return the fish fillets/prawns to the pan and simmer uncovered for ± 5 - 10 minutes or until fish/prawns are cooked through.
Taste the dish and adjust seasoning according to taste preferences.
Can be served with plain long grain rice and garnish with fresh coriander leaves.
Recipe Image by: Nagi
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