Goan Fish Curry
A quick and easy curry packed full of flavour.
Serves
4-6 servings
Featuring
Shemin’s Seafood Curry Paste
Ingredients
2 tbsp sunflower oil
1 large onion, sliced
100g Shemin’s Seafood Curry Paste
4 fresh ripe tomatoes chopped (or 300g tinned chopped tomatoes)
2 chillies slit lengthways (optional)
3 tbsps white vinegar or cider vinegar
400ml can coconut milk
1/2 tsp salt (optional)
1/2 tsp caster sugar (optional)
900g thick firm fish such as cod, haddock or monkfish
All ingredients are available to purchase in our Farm Shop
Method
- Heat the oil in a large non-stick frying pan over a medium heat.
- Add the sliced onions and fry for 5 minutes, stirring regularly.
- Mix the Shemin’s Seafood Curry Paste with enough water so that it is the texture of cream, then add to onions and fry on a gentle heat, stirring constantly. If the sauce gets too dry add a little more water.
- Add the chopped tomatoes, chilli, vinegar and a splash of water.
- Bring to a simmer and cook for 5-6 minutes until the tomatoes have softened, stirring regularly.
- Pour in the coconut milk, salt and sugar into the pan. Bring to a gentle simmer.
- While the sauce is simmering, cut the fish into chunks about 3cm – enough for 1 mouthful.
- Stir the fish into the curry sauce and simmer for 3-5 minutes, until just cooked.
- Give the pan a little shake now and again. If stirring be careful not to break up the fish as it is very delicate. Adjust the seasoning to taste.
- Serve with boiled rice and fresh coriander.
