Goan Fish Curry
With Coconut & Ginger Chutney – Recipe Kit
All the fresh spice blends you need – perfectly measured out – plus our fabulous recipe enclosed!
This Goan Fish Curry delivers everything a curry should – depth of flavour from whole, ground and roasted spices, tartness from the tamarind, and a hint of sweetness from the onion and creamy coconut milk. We serve this with basmati rice, and a fragrant yoghurt, ginger and coconut chutney.
PREP: 20 mins COOK: 35 mins SERVES: 4 people HEAT RATING: Medium
Masala Spices: Roasted Coriander Seeds, Roasted Cumin Seeds, Roasted Cloves, Roasted Black Peppercorns, Tamarind Powder, Kashmiri Chillies, Chilli Powder, Turmeric. Whole Spices: *Star Anise, Dried Curry Leaves, *Mustard Seeds. Chutney Spices: Urid Dal, *Mustard Seeds, Curry Leaves.
*Denotes allergens present *Made in a kitchen that handles nuts
Your shopping list:
500g firm white sustainable fish fillet (such as Pollock)
1 medium size onion
2 fat cloves garlic
large thumb size piece fresh root ginger
1 x 400g tin chopped tomatoes
1 x 400ml tin coconut milk
desiccated coconut (you need 2 tbsp)
basmati rice for 4
From your store-cupboard:
sea salt flakes