Goan fish curry
A light, coconutty curry from south-west India - a great introduction to making your own
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Toast the seeds and dried red chilli, then grind in a pestle and mortar, or spice grinder. Heat a little oil in a pan and cook the onion with a big pinch of salt until soft and golden. Add the ginger, garlic, turmeric and ground spices and fry for 1 minute. Add the coconut, tamarind and green chillies and simmer for 5 minutes.
- Add the fish and cook for 3-4 minutes until just cooked. Serve with rice.
Per serving
535 kcalories, protein 33.3g, carbohydrate 14.8g, fat 38.5 g, saturated fat 28.6g, fibre 1.1g, salt 0.83 g
Recipe from olive magazine, January 2010.
http://www.bbcgoodfood.com/recipes/168626/
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Ingredients
- 2 tsp coriander seeds
- ½ tsp cumin seeds
- 1 dried red chilli
- olive oil
- 1 onion , halved and sliced
- a small piece root ginger , finely grated
- 2 garlic cloves , crushed
- ½ tsp turmeric
- 1 x 400ml tin coconut milk
- 1 tsp tamarind paste
- 1-2 green chillies , finely sliced
- 300g sustainable firm white fish such as haddock , pollack or cod, cut into chunks
- steamed rice to serve
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Coconut chicken with lemon rice
Chicken thighs make a great-value curry that's smart enough to serve for guests
30
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 2 tsp coriander seeds
- ½ tsp cumin seeds
- 1 dried red chilli
- olive oil
- 1 onion , halved and sliced
- a small piece root ginger , finely grated
- 2 garlic cloves , crushed
- ½ tsp turmeric
- 1 x 400ml tin coconut milk
- 1 tsp tamarind paste
- 1-2 green chillies , finely sliced
- 300g sustainable firm white fish such as haddock , pollack or cod, cut into chunks
- steamed rice to serve
Per serving
535 kcalories, protein 33.3g, carbohydrate 14.8g, fat 38.5 g, saturated fat 28.6g, fibre 1.1g, salt 0.83 g
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