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.
Serves
Ingredients
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