Indian 30 min

Goan Fish Curry

Name: Goan Fish Curry
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs king fish or cod, cut into large steaks; 1/2 cup fresh grated coconut or unsweetened shredded coconut; 4 dried red Kashmiri chiles; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 4 cloves garlic; 1-inch ginger; 1 teaspoon turmeric; 2 tablespoons tamarind paste; 1 can (14 oz) coconut milk; 3 tablespoons coconut oil; 1 medium onion, thinly sliced; Salt to taste; Steamed rice for serving

seafoodgluten-freedairy-freespicyhigh-protein

Ingredientsfor 2

420

Cal

40g

Protein

14g

Carbs

24g

Fat

11.5 lbs king fish or cod, cut into large steaks
21/2 cup fresh grated coconut or unsweetened shredded coconut
34 dried red Kashmiri chiles
41 teaspoon cumin seeds
51 teaspoon coriander seeds
64 cloves garlic
71-inch ginger
81 teaspoon turmeric
92 tablespoons tamarind paste
101 can (14 oz) coconut milk
113 tablespoons coconut oil
121 medium onion, thinly sliced
13Salt to taste
14Steamed rice for serving

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Instructions

1
Toast dried chiles, cumin, and coriander in a dry pan for 1 minute. Blend with coconut, garlic, ginger, turmeric, and tamarind paste into a very smooth paste, adding a little water if needed.
2
Heat coconut oil in a wide pan over medium heat. Cook onion for 6–8 minutes until golden. Add the coconut-spice paste and cook for 5 minutes, stirring constantly, until the paste dries slightly and darkens.
3
Add coconut milk and 1/2 cup water. Bring to a simmer. Add fish steaks in a single layer. Cover and cook on medium-low heat for 10–12 minutes until fish is opaque and flakes easily. Do not stir — just spoon sauce over the fish occasionally. Season with salt. Serve immediately with steamed rice.