Goan Fish Curry
Nutrition per serving
| Calories | 1,557 kcal |
| Protein | 96.8 g |
| Carbs | 56.9 g |
| Fats | 112.2 g |
| Saturated Fat | 96.9 g |
| Monounsaturated Fat | 5.3 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 30.7 g |
| Fiber | 17.7 g |
| Sodium | 1,166 mg |
Ingredients
| Garlic | |
| Ginger | |
| Green Chilli Pepper | |
| Tomatoes, Red, Ripe | |
| Coconut Oil | |
| Red Onion | |
| Garam Masala | |
| Ground Cumin | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Haddock | |
| Lime | |
| Fresh Coriander |
1. Ensure garlic clove, ginger, onion, tomatoes, coriander leaves are all roughly chopped. Cut and skin haddock fillet into large chunks. Green chilli, roughly chopped – careful with seeds if require milder taste. Mix garlic, ginger, chilli and tomatoes in a food processor until smooth, then leave.
2. Heat coconut oil in a wok or similar using a medium to high heat. Add onion and fry and stir regularly for 2 minutes.
3. Add garam masala and cumin. Fry and stir continuously for further 30 seconds.
4. Add the waiting smoothed mixture ingredients and bring to the boil before pouring in the coconut milk. Return to the boil again, then let it simmer for 2 minutes.
5. Add the haddock pieces to the curry, and bring back to a simmer. Cook the fish for about 3 minutes.
6. Stir in the lime juice and coriander then serve to plate.