Goan fish curry

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Results 41-47

• irritable

  28 October 2012

  irritable rated and commented on this recipe

  

  This is a genuine 5 stars. I did add parboiled green beans but otherwise followed the recipe. Next time I may add some almonds as the only criticism I'd make would be the texture lacked some "crunch". I can see this working with any chunky white fish thats available (I used haddock as on special offer), and I'll definitely try with large prawns.

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• Kate

  11 November 2012

  Kate rated and commented on this recipe

  

  Delicious. New fave. Used pollock. Lush.

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• MissCheeva

  16 January 2013

  MissCheeva rated and commented on this recipe

  

  This is a really good and easy recipe. I made it without any chilli's for the kids and they wolfed it down. I think I will be a bit brave and add one next time. They are not great with spicy food, but this might be a way to change that.

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• CDC

  30 January 2013

  CDC rated and commented on this recipe

  

  Nice, but too heavy. I would have halved the coconut and added some fish stock instead.

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• Anna Hulse

  08 February 2013

  Anna Hulse rated and commented on this recipe

  

  Loved it, used cod and prawns with a cup of fish stock.

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• Willow

  30 March 2013

  Willow rated and commented on this recipe

  

  Loved this and very easy to make. I added extra green chillies, green beans, lime juice and fish sauce like other readers have suggested. Will be making again for sure.

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• sandyensuisse

  09 May 2013

  sandyensuisse rated and commented on this recipe

  

  Superb

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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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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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