Goan Fish Curry With Low-Carb Cauliflower Rice

This aromatic curry from Goa, India borrows its strong flavours from tomatoes, chillies and a variety of spices for a thick, tangy and wonderfully spicy dish.

Yield: Serves 2
Prep Time: 30 mins
Cook Time: 50 mins
Difficulty Level: 3/5

Ingredients

• 2 tsps ground coriander
• 1 tsp cumin seeds
• 2 dried chillies
• 2 tbsps fresh grated ginger
• 4 tsps cloves garlic, crushed
• 1 tsp ground turmeric
• 2 tbsps vegetable oil
• 1 large (200 g) brown onion, sliced thinly
• 4 medium (240 g) roma (plum) tomatoes, chopped finely
• 400 ml can coconut milk
• 1 tbsps finely grated palm sugar
• 2 tsps tamarind puree
• 1 fresh long green chilli, seeded, chopped finely
• 500 g firm white fish fillets, cut into 4 cm pieces
• 100 g green beans, cut into 4 cm lengths
• ⅓ cup loosely packed fresh coriander (cilantro) leaves

Steps

01. Heat a large deep frying pan over medium heat. Cook ground coriander, cumin and dried chilli, stirring, for 1 min or until fragrant. Using a spice grinder or a mortar and pestle, grind mixture until almost completely ground. Combine spice mixture with ginger, garlic and turmeric in a small bowl.

02. Heat oil in the same pan over medium heat. Cook onion, stirring occasionally, for 5 mins or until starting to turn golden. Add spice mix; cook, stirring, for 2 mins. Stir in tomato; cook, stirring, for 5 mins or until most of the moisture is evaporated.

Stir in coconut milk, sugar, tamarind and

fresh chilli; bring to the boil. Reduce heat to

low; simmer for 5 mins or until sauce is thickened slightly.

Add fish and green beans to pan; simmer

for 4 mins or until just cooked through. Season to taste.

05. Serve curry topped with coriander leaves.

TIP

Serve curry with cauliflower rice.

Photo: bauersyndication.com.au