Goan Fish Curry

SERVES 4 PREP 10 min­utes COOK 15 min­utes NU­TRI­TION 2181kJ; 19g fat (12g sat); 31g pro­tein; 45g car­bo­hy­drate; 5g fi­bre a serve COST $3.50 a serve

Recipes+ - - Index -

1 tea­spoon ground co­rian­der 1 tea­spoon ground cumin 1 tea­spoon dried chilli flakes 2 tea­spoons veg­etable

or peanut oil

2 onions, halved, sliced Pinch of salt

1 ta­ble­spoon minced gin­ger 4 cloves gar­lic, crushed 1 tea­spoon ground turmeric 400ml can light coconut milk 1 cup wa­ter

2 fresh long green chill­ies,

finely sliced

500g firm white fish fil­lets,

cut into large pieces

3 cups cooked white long-grain

rice, to serve


Toast the spices and dried chilli in a small fry­ing pan over high heat for 30 sec­onds or un­til fra­grant.


Heat oil in a saucepan over mod­er­ate heat. Cook and stir onion and salt for 5 min­utes or un­til onion is soft. Add gin­ger, gar­lic, turmeric and spices. Cook for 30 sec­onds or un­til fra­grant. Add coconut milk, the wa­ter and green chilli. Sim­mer for 5 min­utes.


Add fish. Cook and turn for 3 min­utes or un­til fish is cooked. Serve with rice.

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