Goan Fish Curry by Somerset Foodie
With the classic flavour combination of ginger, garlic, tamarind and chilli, our Goan Curry paste is absolutely delicious. It’s so simple to create this simple dish, bursting with flavour - you’ll immediately be transported to the sun-soaked beaches of India’s West coast.
This is made as a fish curry, but the sauce and other ingredients are all vegan and gluten free - so use your imagination and substitute the fish with cauliflower or aubergine if you prefer.
- 400g Skinned Fish, cut into 2cm chunks
- 200g Prawns
- 120g Karimix Goan Curry Paste
- 1 White Onion, finely diced
- 180g Fresh Tomatoes, finely diced
- 800ml Coconut Milk (2 tins)
- 175g French Beans
- 80g Kale, chopped (stalks removed)
- 2-3 Spring Onions, finely sliced
- 25g Fresh Coriander
- Lime wedges
- A little oil for frying
- Fry the onions in a little oil over a moderate heat, until soft and slightly golden.
- Add 120g/4 tbsp Karimix Goan Curry Paste and continue to cook for a couple of minutes. The kitchen will smell wonderful.
- Add the diced tomato and continue to cook until almost all the liquid has evaporated.
- Add the coconut milk, turn down the heat and simmer for around 10 minutes.
- After 10 minutes, taste the sauce to check the seasoning. Once the sauce is ready, add the kale and then the beans and cook for another 3-4 minutes, until the beans are almost done.
- Add the chunks of fish and prawns and continue to simmer gently for 2 minutes.
- Remove the curry from the heat, pop a lid onto the pan and leave to rest for 5 minutes.
- Serve with Basmati Rice and garnish