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Goan Style 'Fish' Curry
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.
Before you start
2 Large Saucepans | Fine grater or microplane | Pestle and mortar
Ingredients
For the curry paste
- 1⁄2 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1⁄2 tsp cayenne pepper
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp ground turmeric
- 1⁄2 tbsp chilli flakes
- 10 dried curry leaves
- 3 garlic cloves
- 3cm piece fresh ginger
- 1 tsp soy sauce
- salt and black pepper
For the curry
- 2 banana shallots
- 1 fresh green chilli
- 1 tbsp rapeseed oil
- 1 x 510g tin banana blossom in brine
- 3 tsp tamarind paste
- 12 cherry tomatoes
- 300ml reduced-fat coconut milk
- 400ml vegetable stock
- 1 tsp maple syrup
- 200g mixed mushrooms
- 100g fresh green beans
- 2 limes
- 500g cooked basmati rice or 2 x 250g bags microwavable brown basmati rice
- 10g fresh coriander leaves, to serve
Method
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1.
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
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2.
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
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3.
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
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4.
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
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5.
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
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6.
Time to serve! | 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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7.
Serves 2
