Goan Style 'Fish' Curry
- Simple
- 0:30 m
- 25 ingredients
This hot, satisfying curry is bursting with all the sweet spiciness of South- Indian cooking. We use banana blossom and mixed mushrooms to provide a great fishy texture, but you can double up the mushrooms if you can't find banana blossom. This curry is super healthy and goes perfectly with a decent portion of brown rice.
Serves: 2
Ingredients
For the curry paste
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp soy sauce
- ½ tsp black mustard seeds
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ½ tbsp chilli flakes
- 10 dried curry leaves
- 3 garlic cloves
- 3cm piece of fresh ginger
- Salt & pepper to taste
For the curry
- 1 tbsp rapeseed oil
- 3 tsp tamarind paste
- 1 tsp maple syrup
- 2 banana shallots
- 1 green chilli
- 1 x 510g can of banana blossom
- 12 cherry tomatoes
- 300ml reduced-fat coconut milk
- 400ml vegetable stock
- 200g mixed mushrooms
- 200g green beans
- 2 limes
- 500g cooked basmati rice
- 10g fresh coriander leaves to serve
Before you start
2 Large Saucepans | Fine grater or microplane | Pestle and mortar
Step 1
First, make the curry base
- Peel and thinly slice the shallots
- Rip the stem from the chilli and finely chop
- Place one of the saucepans over a medium heat and add the rapeseed oil
- Add the shallots, green chilli and a pinch of salt to the pan and cook, stirring regularly, for 4–5 minutes until softened
- Take the pan off the heat
Ingredients
- 1 tbsp rapeseed oil
- 2 banana shallots
- 1 green chilli
Step 2
Now, make the curry paste
- Warm the second saucepan over a medium heat, add the mustard and cumin seeds and toast until fragrant
- Tip the seeds into the pestle and mortar and grind them to a powder
- Add the ground coriander, cayenne pepper, paprika, turmeric, chilli flakes and curry leaves and grind to a coarse powder
- Peel and grate the garlic
- Peel the ginger by scraping off the skin with a spoon, then grate
- Add the garlic, ginger and soy sauce to the mortar and mix to form a paste
- Taste and season to perfection with salt and pepper
Ingredients
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp soy sauce
- ½ tsp black mustard seeds
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ½ tbsp chilli flakes
- 10 dried curry leaves
- 3 garlic cloves
- 3cm piece of fresh ginger
- Salt & pepper to taste
Step 3
Marinate the banana blossom
- Drain and rinse the banana blossom and pat it dry with kitchen paper
- Shred the banana blossom into bite-sized pieces
- Put 2 teaspoons of the tamarind paste and a pinch of salt in a mixing bowl, add the banana blossom, toss to combine and leave to marinate for 10 minutes
Ingredients
- 3 tsp tamarind paste
- 1 x 510g can of banana blossom
Step 4
Make the curry
- Roughly chop the tomatoes
- Put the pan containing the shallots and chilli back over a medium heat, add the curry paste and stir for 2 minutes until fragrant
- Add the tomatoes and cook, stirring, for 3–4 minutes
- Add the coconut milk, vegetable stock, remaining tamarind paste and maple syrup and simmer for 10 minutes until the liquid has reduced
Ingredients
- 1 tsp maple syrup
- 12 cherry tomatoes
- 300ml reduced-fat coconut milk
- 400ml vegetable stock
Step 5
Cut the mushrooms into bite-sized pieces
- Trim and halve the green beans
- Add the mushrooms, green beans and banana blossom to the curry and simmer for 7–8 minutes, until cooked through
- While the curry is simmering, cut the limes into wedges
- Heat the rice, if necessary, or cook it following the packet instructions, then add the rice to serving bowls
- Serve the curry over the rice, garnish with coriander leaves and serve with lime wedges
Ingredients
- 200g mixed mushrooms
- 200g green beans
- 2 limes
- 500g cooked basmati rice
- 10g fresh coriander leaves to serve