Goan Indian Fish Curry

A recipe using local sustainable fish improvised at our ‘Eat-Cook-Grow’ event by community chef Olly Dawson.

Serves 4 people


 

  • 450 grams gurnard
  • 0.5 bag cherry tomatoes
  • 2 onions
  • 4 cloves garlic
  • 1 inch ginger
  • 200 grams creamed coconut
  • 1 tablespoon(s) sunflower oil
  • 1 small bunch of basil
  • 4 dried or fresh red chillies (chopped)
  • 1 juice and zest lime
  • 1 teaspoon(s) tamarind
  • 1 cumin seeds
  • 1 coriander seeds
  • 1 tumeric
  • 1 ground black pepper
  • 2 salt

 

 

  • Grind all the spices in a pestle and mortar (or use ready ground spices)
  • Heat a good couple of lugs of sunflower oil in a wok or saucepan
  • Fry onions on a medium heat till golden add spices mix, garlic, chilli, salt, lime zest and ginger
  • Fry for a couple of minutes till you can really smell the spices
  • Dilute the creamed coconut in 800ml boiling water
  • Add the tomatoes and cook for a further 2 minutes then add ½ coconut milk mix.
  • Bring to a boil and thicken to the consistency of double cream
  • Add the remainder of the coconut milk mixture and bring to a simmer add the lemon grass and fish and any vegetables you want and bring to a simmer.
  • When the fish is not quite cooked add ½ the coriander cook till the fish is done then and lime juice.
  • Serve on rice with the rest of the coriander and some more fresh chilli if you’re brave

 

Method

 

  • Grind all the spices in a pestle and mortar (or use ready ground spices)
  • Heat a good couple of lugs of sunflower oil in a wok or saucepan
  • Fry onions on a medium heat till golden add spices mix, garlic, chilli, salt, lime zest and ginger
  • Fry for a couple of minutes till you can really smell the spices
  • Dilute the creamed coconut in 800ml boiling water
  • Add the tomatoes and cook for a further 2 minutes then add ½ coconut milk mix.
  • Bring to a boil and thicken to the consistency of double cream
  • Add the remainder of the coconut milk mixture and bring to a simmer add the lemon grass and fish and any vegetables you want and bring to a simmer.
  • When the fish is not quite cooked add ½ the coriander cook till the fish is done then and lime juice.
  • Serve on rice with the rest of the coriander and some more fresh chilli if you’re brave

 

Ingredients

 

  • 450 grams gurnard
  • 0.5 bag cherry tomatoes
  • 2 onions
  • 4 cloves garlic
  • 1 inch ginger
  • 200 grams creamed coconut
  • 1 tablespoon(s) sunflower oil
  • 1 small bunch of basil
  • 4 dried or fresh red chillies (chopped)
  • 1 juice and zest lime
  • 1 teaspoon(s) tamarind
  • 1 cumin seeds
  • 1 coriander seeds
  • 1 tumeric
  • 1 ground black pepper
  • 2 salt

 

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