Goan-Style Coconut Fish Curry with Rice
By Joe
Source: Serious Eats — Denise D'silva Sankhé, Goan Fish Curry.
A goan fish curry recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Grind chiles, coconut, coriander, cumin, turmeric, garlic, plus ginger in a spice grinder or blender till very smooth. Keep to one side. Heat oil in a big heavy-bottomed lidded saucepan over a high flame till shimmering. Tip in the curry leaves and chiles and mix till they splutter and release their aroma, around 15 seconds. Reduce heat to mid-sized. Tip in the onion and cook, mixing now and then, till softened but not browned, around 5 minutes. Tip in the spice paste and carry on mixing now and then till it releases an aroma plus the oil begins to float on top, around 5 minutes. Add water, mix, close the lid plus bring the curry to the boil. Check seasoning and add salt if needed once boiled. Reduce heat to low plus slide in the fish fillets till they are totally immersed in this curry. Let the fish heat lightly for 5 minutes without mixing. Eat at once with steamed white rice.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for medium coconut scraped, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 2.8 g |
| Carbohydrate | 15.2 g |
| of which sugars | 3.7 g |
| of which free sugars | 0 g |
| Fat | 16.2 g |
| of which saturates | 2.5 g |
| Fibre | 3.4 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
