Goan Fish Curry

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Goan Fish Curry

If you have read my blog before you will be well aware that my hubby and I love fish and seafood. However, my other half always maintains that fish has no place being in a curry. When he saw me making this dish the other day he, exclaimed ‘oh thats risky’, indicating that there was a chance that he wasn’t going to enjoy the dish!

I took the recipe from  Lean in 15 by Joe Wicks ; a book full of healthy recipes and fitness ideas, which you can complete in just 15 minutes. I’ve tried out several recipes already but this is definitely one of my favourites. The gentle warmth from the chilli and spices combined with the meaty fish and dash of lime really works and it is an excellent alternative to an Indian Takeaway. Despite his earlier misgivings, my hubby declared that if this dish was available at his local Curry House he would be ordering it every time…high praise indeed!

Goan Fish Curry

Prep 15 mins

Serves 2

Ingredients

3 cloves garlic, chopped
3cm ginger, chopped
1 green chilli, chopped – with seeds if you like it hot, although I removed them in my version and the curry was just right for me and my hubby who likes spicy food.
2 chopped tomatoes
1 tbsp coconut oil or 6-8 squirts or coconut oil spray
1 red onion, diced
1 tbsp garam masala
1 tbsp ground cumin
1 x 400ml tin of full-fat coconut milk
500g haddock fillet, skinned and cut into large chunks (or use 300g and add 8-10 king prawns, as I did in this recipe)
Juice of 1 lime
½ bunch of coriander leaves chopped

Method

  1. In a food processor (I used my mini processor) add the the garlic, ginger, chilli and tomatoes and blitz until smooth, then leave to one side.
  2. Spray coconut oil in the pan and fry the onion under a medium heat for 2 minutes, stir throughout.
  3. Add in the garam masala and cumin and then continue to stir as for 30 seconds.
  4. Add the ingredients you blended earlier and bring to the boil before pouring in the coconut milk. Once added, make sure that the sauce is brought to the boil again. At this stage, I turned off the heat and left the sauce on the hob as I wasn’t ready to cook the fish just yet, but if you are ready, you can simply proceed with the next stage of the recipe.
  5. Add the haddock pieces and the prawns to the curry, and simmer gently. Cook the fish for about 3 minutes, or until it is cooked through.
  6. Season and stir in the lime juice and then taste to ensure you are happy with the flavours and add more lime or seasoning as required.
  7. Serve with a sprinkling of coriander and a wedge of lime.
  8. This recipe freezes well, although I would probably freeze the sauce in batches and add the fish or even chicken when needed.
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