It’s hurricane season for those of us in the right hemisphere, and while we haven’t had any major storms yet, it’s been a wet and blustery week in my Caribbean paradise.
The frogs and the mosquitos are loving it. Me, hubs and Dog…not so much.
Driving home yesterday, as the sky turned from purple to black and the heavens opened, I thought to myself: “Tonight is not a night for salad. Tonight is a night for something rich, spicy and warming.”
And so it was that this Goan curry came to pass.
There are so many curry recipes out there tarred with the “Goan” label that I’m not even sure if this is a true reflection of that Indian region.
But it was tasty, spicy, creamy and nourishing….and that’s good enough for me.
Goan Fish Curry (serves 2-3)
*adapted from BBC Good Food
- 1 tbsp coconut oil or ghee
- 3 cloves garlic, minced
- 1 small, white onion, finely chopped
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsps coriander/cilantro
- 1 inch chunk root ginger, peeled and grated or chopped finely
- 2 cups coconut milk
- 1 tsp lime juice
- 2 green chillies, finely sliced
- 2 pollock fillets (or any firm, white fish such as cod), cut into chunks
- Heat the oil or ghee in a large saucepan. Add the onion with a pinch of sea salt and fry until golden.
- Add the tumeric, cumin, chili, ginger, garlic and coriander. Stir and saute for a minute to let the flavours combine.
- Pour in the coconut milk and the lime juice and simmer for 5 minutes.
- Stir in the fish and cook for a further 5 minutes until cooked through. Serve.
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