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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