Goan fish curry: journey to wellness
Goan fish curry: journey to wellness
This is delicious served with cauliflower rice or brown rice and of course tastes even better the next day.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 red onion – finely diced
- 4 tbsp coconut oil
- 400 ml coconut milk
- 3 star anise
- 800 gm firm white fish – I used Queen fish
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp peppercorns
- 1 tbsp cardamom pods
- 4 to 6 dried red chili – more or less to suit personal taste
- 1 tsp turmeric powder
- 1 tsp sea salt
- 6 cloves garlic
- 1 large piece fresh ginger grated – approximately 4 cm in length
- 2 tbsp apple cider vinegar
- 8 fresh curry leaves – substitute with dry curry leaves if not available
- 1 tbsp mustard seeds
- 3 tbsp coconut oil
Method
- To make the masala toast the cumin, coriander, peppercorns and cardamom until they are fragrant and making popping noises.
- Place in the mortar and pestle and pound until finely ground removing the cardamom husks as they separate. Add the remaining masala ingredients and pound until you have a paste like consistency. Alternatively you can use a food processor or blender for this purpose.
- Sweat the onion in the coconut oil on low heat until soft and translucent. Increase the heat. Medium to high. Add Masala paste, cook for 2 minutes. Reduce heat to low.
- Add coconut milk and Continue to simmer for another 20 minutes or until the sauce has reduced and thickened slightly. Add the fish and the star anise.
- Cook a further 15 to 20 minutes on low heat or until the fish is cooked.
- To make the tadka heat the coconut oil in a frying pan. When the oil is hot and sizzling add the curry leaves and mustard seeds and shake the pan on the heat until the seeds pop. Be careful not to burn the mustard seeds or it will be bitter.
- Drizzle the tadka over the curry and scatter with fresh coriander.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
