Goan Fish Curry

Philippine Tatler Homes - - GOOD TASTE -


4 skin­less sal­mon fil­lets, about 250g each 1 tsp sea salt 1 tbsp lemon juice 3 tbsp sun­flower oil 1 large onion, finely chopped 3 gar­lic cloves, crushed gar­lic puree 2 tsp fresh gin­ger, minced

1/2 tsp ground turmeric 1 tsp ground co­rian­der 1/2 tsp cumin 1/2 to 1 tsp chilli pow­der

250ml co­conut milk 2-3 fresh green chill­ies, sliced length­wise 2 tbsp ap­ple cider vine­gar Large hand­ful of co­rian­der, chopped

1 1/3 cup short-grain brown rice


Cook the short-grain brown rice ac­cord­ing to the pack­ag­ing in­struc­tions. Sea­son the sal­mon fil­lets with the lemon juice and 1/2 tsp sea salt. Heat a fry­ing pan over medium heat. Add the oil and onion and sauté for 8 to 10 min­utes un­til it turns a pale golden colour. Add the gar­lic and gin­ger and stir for a minute. Fol­low with the turmeric, co­rian­der, cumin, and chilli pow­der, and stir for an­other minute or so. Add the co­conut milk, chill­ies, and vine­gar, to­gether with 1/2 tsp salt and sim­mer un­cov­ered for 6 to 8 min­utes. Fi­nally, add the fish and cook gen­tly for 5 to 6 min­utes. Fin­ish with fresh co­rian­der and serve straight away with the rice.

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