Goan Style Fish Curry Recipe by Joanne
Cooking Instructions 1 Toast the coriander seeds, cumin and dried chillis in a dry frying-pan for about a minute. Crush in a pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt. 2 Heat the oil in a wok or frying pan over a medium heat, then add the onion and fry until soft and golden. Add the sliced chillies and cook for another minute. 3 Add the coconut milk, sugar, tamarind or lemon juice and bring to just under the boil. Immediately turn down the heat and simmer for about five minutes, until the sauce has thickened slightly. Taste for seasoning. 4 Season the fish with salt, then add it with the prawns to the sauce and simmer gently for about four minutes until the fish is cooked through and the prawns are bright pink. Check again for seasoning. Serve with basmati rice and garnish with herbs. 1 Toast the coriander seeds, cumin and dried chillis in a dry frying-pan for about a minute. Crush in a pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt. 1 Toast the coriander seeds, cumin and dried chillis in a dry frying-pan for about a minute. Crush in a pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt. 2 Heat the oil in a wok or frying pan over a medium heat, then add the onion and fry until soft and golden. Add the sliced chillies and cook for another minute. 2 Heat the oil in a wok or frying pan over a medium heat, then add the onion and fry until soft and golden. Add the sliced chillies and cook for another minute. 3 Add the coconut milk, sugar, tamarind or lemon juice and bring to just under the boil. Immediately turn down the heat and simmer for about five minutes, until the sauce has thickened slightly. Taste for seasoning. 3 Add the coconut milk, sugar, tamarind or lemon juice and bring to just under the boil. Immediately turn down the heat and simmer for about five minutes, until the sauce has thickened slightly. Taste for seasoning. 4 Season the fish with salt, then add it with the prawns to the sauce and simmer gently for about four minutes until the fish is cooked through and the prawns are bright pink. Check again for seasoning. Serve with basmati rice and garnish with herbs. 4 Season the fish with salt, then add it with the prawns to the sauce and simmer gently for about four minutes until the fish is cooked through and the prawns are bright pink. Check again for seasoning. Serve with basmati rice and garnish with herbs. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Avocado salad in an avocado! Beef Steak Bento Box ステーキ弁当, Gluten Free possible Melting Potatoes Homemade Spicy Miso Ramen Blue berry pineapple smoothie Avocado salad in an avocado! Beef Steak Bento Box ステーキ弁当, Gluten Free possible Melting Potatoes Homemade Spicy Miso Ramen Blue berry pineapple smoothie Ginataang paksiw na tilapia Homemade Spicy Miso Ramen Fast noodles Avocado salad in an avocado! Off-Cut Beef & Daikon ‘Nimono’ Melting Potatoes Small Nerikiri Wagashi:"Tulip" Semolina balls coated with peanuts and sugar Potato stuffed bread with sourdough starter Two colors Inarizushi Ginataang paksiw na tilapia Homemade Spicy Miso Ramen Fast noodles Avocado salad in an avocado! Off-Cut Beef & Daikon ‘Nimono’ Melting Potatoes Small Nerikiri Wagashi:"Tulip" Semolina balls coated with peanuts and sugar Potato stuffed bread with sourdough starter Two colors Inarizushi