Goan Fish Curry

with Basmati Rice and Broccolini

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Instructions

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1 Prep

Trim and finely chop the spring onion. Roughly chop the tomatoes. Chop the cod into chunks.

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2 Boil rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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3 Start curry

Meanwhile, heat a pan over a medium heat with the coconut oil. Once hot, add the spring onion and tomatoes with a pinch of salt and fry for 3 min until softened. Add the ginger garlic paste, coriander powder, turmeric and chilli powder (spicy!). Fry for 2 min further.

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4 Simmer

Add the coconut milk, tamarind paste, stock cube and cod and simmer, covered, for 4 min or until the cod is cooked through.

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5 Cook broccolini

Meanwhile, trim the broccolini and cook in lightly salted boiling water for 5 min or until tender. Drain once cooked.

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6 Serve

Chop the coriander leaves. Divide the rice and curry among bowls and serve the broccolini alongside. Garnish with the fried onions and coriander leaves. 

Tips for fussy eaters

This one's spicy; if you prefer a mild curry, leave out the chilli powder!

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Rice and fish are staples of Goan cuisine!

Cooking Time: 30 min

Cals 809 · Prot 41 · Carbs 84 · Fat 34

Dairy-Free

Ingredients

Number of people

Curry

Cod fillet 350 Grams
Spring onion 40 Grams
Tomatoes 1 Piece
Coconut oil 10 ML
Ginger garlic paste 20 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Coconut milk 200 ML
Tamarind Paste 15 Grams
Vegetable stock cube 0.5 Pieces

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Tenderstem broccoli 150 Grams
Fresh coriander 15 Grams
Crispy onions 20 Grams

Rice and fish are staples of Goan cuisine!

Cooking Time: 30 min

Cals 809 · Prot 41 · Carbs 84 · Fat 34

Dairy-Free

Instructions

photo

1 Prep

Trim and finely chop the spring onion. Roughly chop the tomatoes. Chop the cod into chunks.

photo

2 Boil rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

3 Start curry

Meanwhile, heat a pan over a medium heat with the coconut oil. Once hot, add the spring onion and tomatoes with a pinch of salt and fry for 3 min until softened. Add the ginger garlic paste, coriander powder, turmeric and chilli powder (spicy!). Fry for 2 min further.

photo

4 Simmer

Add the coconut milk, tamarind paste, stock cube and cod and simmer, covered, for 4 min or until the cod is cooked through.

photo

5 Cook broccolini

Meanwhile, trim the broccolini and cook in lightly salted boiling water for 5 min or until tender. Drain once cooked.

photo

6 Serve

Chop the coriander leaves. Divide the rice and curry among bowls and serve the broccolini alongside. Garnish with the fried onions and coriander leaves. 

Tips for fussy eaters

This one's spicy; if you prefer a mild curry, leave out the chilli powder!

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Ingredients

Number of people

Curry

Cod fillet 350 Grams
Spring onion 40 Grams
Tomatoes 1 Piece
Coconut oil 10 ML
Ginger garlic paste 20 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Coconut milk 200 ML
Tamarind Paste 15 Grams
Vegetable stock cube 0.5 Pieces

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Tenderstem broccoli 150 Grams
Fresh coriander 15 Grams
Crispy onions 20 Grams
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