Goan Goan Goan Fish Curry
New Year’s resolutions are always hard work and rarely enjoyable, so this year I made a resolution that I may actually stick to. The challenge is to cook and eat curries, but to spice things up a bit I’m going to make 100 throughout 2012! So far I’m 11 days down and 5 curries in, so right on track.
I thought I’d share my latest recipe with you as it was sooooo tasty! Feel free to delve in and try any others I have posted on my blog too currycountdown2012.blogspot.com and feel free to share any ideas or recipes (especially obscure ones) in the coming months!
- 4 skinless salmon fillets
- 1tsp salt, to taste
- Juice from ½ lemon
- 3tbsp sunflower oil
- 1 large onion, finely chopped
- 2tbsp garlic puree
- 2tbsp ginger puree
- ½tsp turmeric
- ½tsp ground coriander
- ½tsp ground cumin
- 1tsp chilli powder
- 1 400ml can coconut milk
- 3 green chillies, sliced thinly lengthways
- 2tbsp cider vinegar (White wine will do!)
- 2tbsp chopped fresh coriander
First up you need to cut the salmon in half, leaving you with 8 nice big chunks of fish. Pop these onto a plate and season with about half the salt you intend on using.
Squeeze half a lemon over the fish and then gently work the seasoning into the fish chunks. Cover the plate and pop it in the fridge for 15-20 minutes.
Get out your trusty thick based frying pan and put it over a medium heat. When hot add the sunflower oil. Add the onions and cook for around 8 minutes stirring frequently. Drop the heat a little if they look to be cooking to quickly.
When the onions are golden add the garlic and the ginger cook for a further minute.
Add the ground coriander, ground cumin, turmeric and chilli powder. Give the mix a good stir and cook for another minute.
Add the cider vinegar and mix, before adding the coconut milk the green chillies. Stir and adjust the seasoning before cooking the sauce uncovered for around 6-8 minutes, stirring occasionally.
Gently place the chunks of fish into the sauce ensuring they’re nicely covered and gently cook for 5-6 minutes turning a few times, being careful not to break them up.
Stir in the fresh coriander before serving with the ever dependable Basmati rice. Enjoy!