Recipes › Dinner

• Dinner
• 30 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Goan fish curry

Tangy coconut and tomato curry with white fish.

Calories

595

Protein

37 g

Carbs

53 g

Fat

28 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion
• 3 Garlic
• 15 g Fresh ginger
• 2 tsp Curry powder
• 1 tsp Ground turmeric
• 1 tsp Chilli powder
• 400 ml Coconut milk, canned
• 200 g Chopped tomatoes, canned
• 600 g White fish fillet
• 1 tbsp Lime juice
• 10 g Fresh coriander
• 600 g White rice, cooked

Contains: Fish, Mustard. Always check the labels of what you buy.

Method

1. Peel and chop the onion, crush the garlic and grate the ginger.
2. Heat the oil in a large pan and soften the onion for 6 minutes. Add the garlic, ginger, curry powder, turmeric and chilli powder for 1 minute.
3. Add the coconut milk and tomatoes and simmer for 10 minutes.
4. Cut the fish into large chunks, add to the sauce and simmer gently for 6 minutes, without stirring too much, until it just flakes.
5. Stir in the lime juice, scatter with chopped coriander and serve with the warm rice.

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