Goan Style 'Fish' Curry

0:30 m

This hot, satisfying curry is bursting with all the sweet spiciness of South- Indian cooking. We use banana blossom and mixed mushrooms to provide a great fishy texture, but you can double up the mushrooms if you can't find banana blossom. This curry is super healthy and goes perfectly with a decent portion of brown rice.

Start cooking ➞




For the curry paste

<item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done>½ tsp black mustard seeds<item-todo-done><item-todo-done>½ tsp cayenne pepper<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>½ tsp ground turmeric<item-todo-done><item-todo-done>½ tbsp chilli flakes<item-todo-done><item-todo-done>10 dried curry leaves<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>3cm piece of fresh ginger<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the curry

<item-todo-done>1 tbsp rapeseed oil<item-todo-done><item-todo-done>3 tsp tamarind paste<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>1 x 510g can of banana blossom<item-todo-done><item-todo-done>12 cherry tomatoes<item-todo-done><item-todo-done>300ml reduced-fat coconut milk<item-todo-done><item-todo-done>400ml vegetable stock<item-todo-done><item-todo-done>200g mixed mushrooms<item-todo-done><item-todo-done>200g green beans<item-todo-done><item-todo-done>2 limes<item-todo-done><item-todo-done>500g cooked basmati rice<item-todo-done><item-todo-done>10g fresh coriander leaves to serve<item-todo-done>

Before you start

2 Large Saucepans | Fine grater or microplane | Pestle and mortar

First, make the curry base

  • Peel and thinly slice the shallots
  • Rip the stem from the chilli and finely chop
  • Place one of the saucepans over a medium heat and add the rapeseed oil
  • Add the shallots, green chilli and a pinch of salt to the pan and cook, stirring regularly, for 4–5 minutes until softened
  • Take the pan off the heat

Now, make the curry paste

  • Warm the second saucepan over a medium heat, add the mustard and cumin seeds and toast until fragrant
  • Tip the seeds into the pestle and mortar and grind them to a powder
  • Add the ground coriander, cayenne pepper, paprika, turmeric, chilli flakes and curry leaves and grind to a coarse powder
  • Peel and grate the garlic
  • Peel the ginger by scraping off the skin with a spoon, then grate
  • Add the garlic, ginger and soy sauce to the mortar and mix to form a paste
  • Taste and season to perfection with salt and pepper

Marinate the banana blossom

  • Drain and rinse the banana blossom and pat it dry with kitchen paper
  • Shred the banana blossom into bite-sized pieces
  • Put 2 teaspoons of the tamarind paste and a pinch of salt in a mixing bowl, add the banana blossom, toss to combine and leave to marinate for 10 minutes

Make the curry

  • Roughly chop the tomatoes
  • Put the pan containing the shallots and chilli back over a medium heat, add the curry paste and stir for 2 minutes until fragrant
  • Add the tomatoes and cook, stirring, for 3–4 minutes
  • Add the coconut milk, vegetable stock, remaining tamarind paste and maple syrup and simmer for 10 minutes until the liquid has reduced

Cut the mushrooms into bite-sized pieces

  • Trim and halve the green beans
  • Add the mushrooms, green beans and banana blossom to the curry and simmer for 7–8 minutes, until cooked through
  • While the curry is simmering, cut the limes into wedges
  • Heat the rice, if necessary, or cook it following the packet instructions, then add the rice to serving bowls
  • Serve the curry over the rice, garnish with coriander leaves and serve with lime wedges
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