Goan fish curry

Recipe~Finder
4 stars - based on 4 reviews
Goan fish curry

Ingredients

  • 1x 125g SunRice Quick Cups Basmati per person
  • 1 tablespoon peanut oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 3 teaspoons finely grated ginger
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground cardamom
  • 4 small red chillies, seeds removed, finely chopped
  • 2 teaspoons mustard seeds
  • 8 curry leaves (optional)
  • 2 tablespoons tamarind paste
  • 400ml coconut milk
  • 1 teaspoon salt
  • 500g fish fillets (eg. Ling ), cut into 3 cm pieces
  • 2 tomatoes, seeded and chopped
  • 1/2 cup frozen peas
  • coriander leaves, to serve

Preparation method

1. Heat 1 x 125g SunRice Quick Cups Basmati per person. Heat oil in a large frying pan and cook onion, stirring occasionally for 5 minutes or until soft.

2. Add garlic, ginger, spices, chilli and mustard seeds; cook, stirring, for 1 minute.

3. Add curry leaves, tamarind paste, coconut milk and salt, bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

4. Add fish and tomatoes; gently simmer 5 minutes, stirring occasionally. Add peas and simmer 1 minute longer.

5. Serve with SunRice Quick Cups Basmati and serve with curry and coriander leaves.

Variations

Use SunRice Long Grain White Rice or 2 x 250g SunRice Indian. Aromatic Basmati Rice in 90 seconds.

For convenience, yellow curry paste can replace spices.

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