Goan-style fish curry
4
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Such a popular dish in Goa, this is a great take on the classic meal. For extra spice add green chilli to the fish!
Ingredients
Brown onion
1 small, chopped
Garlic
1 clove(s), chopped
Fresh ginger
1 tsp, finely grated
Ground coriander
2 tsp
Ground cumin
1 tsp
Ground turmeric
½ tsp
Ground cinnamon
¼ tsp, (pinch)
Sunflower oil
2 tsp, (or canola oil)
Light canned coconut milk
1 cup(s), (250ml)
Fish stock
½ cup(s), (125ml)
Kaffir lime leaves
15 individual, (1tbs curry leaves)
Tamarind puree
2 tsp, (paste)
Snapper, raw
600 g, (buy 1.2kg, cleaned)
Fresh green chilli
1 whole, long, thinly sliced
Instructions
1
Preheat oven to 150°C or 130°C fan-forced. Process onion, garlic, ginger, coriander, cumin, turmeric and cinnamon in a food processor until smooth. Heat oil in a medium saucepan over medium heat. Cook onion mixture, stirring, for 5 minutes or until softened.
2
Stir in coconut milk and stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in curry leaves and tamarind. Pour sauce into a large baking dish large enough to hold fish.
3
Make 3 deep slashes in both sides of fish. Place fish into prepared dish and cover with a large sheet of foil lightly sprayed with oil.
4
Bake, covered, for 20 minutes. Carefully turn fish. Bake, covered, for 25 minutes or until just cooked through.
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