Goan Fish Curry
Servings
4Serving size
4 ounces fish with sauceThis recipe can easily be multiplied and makes great leftovers.
Serve with Brown Rice or Cilantro Lime Rice or Coconut Brown Rice or Low Sodium Cilantro Lime Rice or Simple Quinoa
Ingredients
| 1/2 tsp., ground Black pepper |
| 1/4 tsp. Ground cloves |
| 2 tsp. Ground coriander |
| 1 tsp., ground Ground cardamom |
| 2 tsp. Ground turmeric |
| 1/2 tsp.. Ground cumin |
| 2 tsp. Olive oil |
| 2 Tbsp. Ginger root, raw (minced) |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1 pepper Jalapeno pepper (minced) |
| 2 15-ounce can No salt added diced tomatoes |
| 2 cups No salt added vegetable stock (or no salt added shrimp stock) |
| 3 tsp. Tamarind (optional) |
| 1 tsp.. Honey |
| 1/2 tsp. Salt |
| 1/2 cup Lite Coconut Milk |
| 16 Ounces Fresh atlantic salmon (skinned and cut into 1/2 inch chunks) |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 2 large Green onions (thinly sliced crosswise) |
Instructions
Reduce the heat or remove the pan from the heat if the spices begin to overheat or smoke.
Set the toasted spices aside to cool.
Place the olive oil in a large skillet over medium high heat.
Add the ginger and garlic and cook for about 1 minute. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the jalapeno, tomatoes, shrimp stock, optional tamarind paste, honey and salt.
Stir and simmer for one hour. Stir occasionally.
Place 1 cup of the sauce and the coconut milk in a blender with the toasted spices.
Blend the sauce until smooth.
Add the remaining sauce and blend gently but not until too smooth. There should be a slight texture to the sauce.
Return the sauce to the pan over medium-low heat.
Add the salmon and cilantro to the pan and cook for about 8 minutes. Stir gently once or twice.
Serve over Brown Rice (or the side of your choice), topped with the green onions.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cilantro Lime Rice
Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Low Sodium Cilantro Lime Rice
Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…
Simple Quinoa
Place the water, salt and pepper in a skillet over high heat. When the water boils add the quinoa and reduce the heat until the quinoa is simmering. Cook for 10 minutes covered and the remove the lid. Continue to simmer until the quinoa is soft and the liquid evaporated.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In England they now eat more curry than any other single food. What we think of in the U.S. as curry is not really what it is – primarily because most Americans grew up thinking of curry is what happens when you use the somewhat generic yellow curry powder that has been available in most grocery stores for decades.
The term, however, simply refers to a spiced dish – generally from the Indian sub-continent – but this extends to East Asia, Africa, and the Caribbean. The dictionary defines it as “a dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice.” This is also a fairly Western view of what a curry is. Yes, the spices are strong, and generally there is a sauce along with “meat, vegetables, etc.,” but the spices don’t always have to include turmeric and the flavors are not always what we Westerners think of as Indian. Even within India there are a multitude of varieties based on regional flavors and recipes.
This recipe is in the style of Goa, a state that stretches along the Arabian Sea in southwestern India. The flavors are much different than the stereotypical “curry,” and many of their dishes use seafood as you might expect. Even so, there are dozens of variations on this sauce and there are basic spices found in most recipes claiming to be a Goan curry. This recipe is meant to be as close to the most common as possible and still be both simple and use ingredients that are fairly widely available.
You may not be able to find tamarind paste, for example, and that is OK. The shrimp stock is a great addition and brings a subtle seafood flavor to the sauce, but vegetable stock or even water will work fine.
Toasting the spices first really brings out their flavors and gives the curry a bit of a smoky flavor. Many curries from Goa also include paprika, and a touch of smoked paprika is a great addition to this recipe.
There is a great balance to this dish, with the sweetness of the fish as a counterpoint to the spicy sauce, but you could use almost any protein: chicken, shrimp, lentils, or even roasted eggplant.