Goan Fish Curry
- 1 cup Jasmine Rice (dry)
- 2 tsps Coriander Seed
- 1 tsp Cumin Seed
- 1 tbsp Ginger (grated or minced)
- 1/2 tsp Sea Salt (to taste)
- 1/2 tsp Paprika
- 1/2 tsp Turmeric
- 1 tsp Coconut Oil
- 1 Yellow Onion (diced)
- 1 Tomato (medium, diced)
- 2 tsps Tamarind Paste
- 1 cup Canned Coconut Milk
- 4 Haddock Fillet
- Cook the rice according to package instructions and set aside.
- Heat a skillet over medium heat. Toast the coriander and cumin seeds until fragrant, about one minute. Remove from heat.
- Using a mortar and pestle or small food processor, crush the coriander and cumin along with the ginger, salt, paprika, and turmeric into a paste. Set aside.
- Heat the oil in the same skillet over medium heat. Cook the onion for five minutes, then stir in the spice paste for another minute. Add the tomato and cook until soft, about two minutes.
- Stir in the tamarind and coconut milk, and bring to a gentle simmer. Add the haddock and cook for eight minutes or until flaky and cooked through. Season with more salt if needed.
- Divide the rice into bowls and top with the fish curry. Enjoy!
LeftoversRefrigerate the fish curry in an airtight container for up to three days, or freeze if longer.
More FlavorAdd mustard seeds, cayenne, garlic, and green chili peppers.
Additional ToppingsTop with cilantro. Serve with roasted vegetables, bread, or quinoa.
Make it VeganUse chickpeas, tofu, or lentils instead of fish.
No HaddockUse cod or tilapia.
Serving: 4g | Calories: 445kcal | Carbohydrates: 45g | Protein: 36g | Fat: 13g | Cholesterol: 104mg | Sodium: 816mg | Fiber: 3g | Sugar: 4g | Vitamin A: 673IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg