Fish Curry (Goan)

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 1 pound white fish fillets, cut into chunks
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large skillet over medium heat. Add mustard and cumin seeds, cook until they start to pop.
2. 2 Add onion, garlic, and ginger. Sauté until the onion is translucent.
3. 3 Stir in tomato paste, turmeric, chili powder, and cayenne. Cook for 1-2 minutes.
4. 4 Pour in coconut milk, stirring to combine. Bring to a gentle simmer.
5. 5 Gently add fish to the curry, season with salt. Cover and cook for 10-12 minutes until fish is opaque and flakes easily.
6. 6 Garnish with cilantro before serving.

Equipment

• Large skillet
• Cutting board and knife
• Measuring spoons

Variations

• Add shrimp or scallops for a mixed seafood curry.
• Use spinach or diced tomatoes for added veggies.

Substitutions

• Substitute white fish with tilapia or cod if preferred.
• Use almond milk for a lighter curry if coconut milk is unavailable.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For extra flavor, marinate the fish in a little turmeric and salt for 30 minutes before cooking.
• Serve with steamed basmati rice or warm naan bread.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with fragrant basmati rice and a side of cucumber raita.
• Pair with a fresh green salad for a balanced meal.

FAQ