Goan fish curry

I remember my first trip to Goa in 2004. It was a monsoon season and the weather was so gentle and warm, with summer rain getting us soaked in minutes. Even though, all you wanted to do is jump in puddles and enjoy it.

The food that I tasted then was out of this world. It was creamy, not spicy, delicious, warming and satisfying. Goans love their fish, and this fish curry has been a staple dish in my house since those days from the first trip to Goa.

ingredients

  • 2 x 150g of white fish fillets (you can use any firm white fish, haddock or cod would work nicely here), chopped into bite sized pieces
  • 2 medium tomatoes, diced
  • 80g green beans, trimmed and cut into half widthways
  • 2 garlic cloves, chopped
  • 4 cm fresh ginger, grated
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 40g creamed coconut, dissolved in 200ml boiling water
  • big handful of fresh coriander, chopped
  • extra virgin olive oil
  • juice of 1 or 2 limes
  • salt and pepper for seasoning

method

  • gently fry ginger and garlic in 1/2 tbsp of oil for 1 minute
  •  add garam masala, tomatoes, turmeric – stir, and cook for further 5 minutes
  • stir in your fish, creamed coconut and green beans, season to taste and simmer for further 10 minutes
  • once cooked, stir in fresh coriander and lime juice. I like it nice and tangy, but you could start with juice of 1 lime and add more if it is to your taste

 

I served it with cauliflower rice, a healthier alternative to white rice, and sprinkled on some toasted flaked almonds.

 

 

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