Ready in thirty minutes and serves two (adjust the quantities if you are cooking for more or less). Fish curry is an 'everyday curry' in a Goan kitchen. It is a tangy, creamy, coconut curry with light flavours when cooked with fish, prawns or veggies.
300g any firm fish (or prawns)
1 Tbsp Jen's Goan Fish Curry Powder
1 medium onion, finely chopped
2 tomatoes, diced (or 1 tin of chopped tomatoes)
½ tsp crushed garlic
½ tsp crushed ginger*
200ml coconut milk*
Salt to adjust seasoning*
1 green chilli (optional)*
*may not be included in your Riverside Market Box
Heat oil in a pan. Sauté onions until golden on medium heat.
Add ginger and garlic, sauté, then add chopped tomatoes and cook until soft and paste-like.
Add Jen's Goan Fish Curry Powder, sauté for a minute. Add coconut milk and bring to a gentle boil. Simmer semi covered for ten minutes on a low heat.
Add fish and simmer for five minutes. Stir occasionally. Adjust seasoning.
To make it spicy, add a couple of green chillies when sautéing onions.
Serve with rice.