Goan fish curry with low-carb cauliflower rice

Goan curries are traditionally hot, sour and coconut rich. Our Goan fish curry, with a big hit of tamarind, ticks all the right boxes.
Goan fish curry recipe


Goan fish curry


1.Heat a large deep frying pan over medium heat. Cook ground coriander, cumin and dried chilli, stirring, for 1 minute or until fragrant. Using a spice grinder or a mortar and pestle, grind mixture until almost completely ground. Combine spice mixture with ginger, garlic and turmeric in a small bowl.
2.Heat oil in the same pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until starting to turn golden. Add spice mix; cook, stirring, for 2 minutes. Stir in tomato; cook, stirring, for 5 minutes or until most of the moisture is evaporated.
3.Stir in coconut milk, sugar, tamarind and fresh chilli; bring to the boil. Reduce heat to low; simmer for 5 minutes or until sauce is thickened slightly.
4.Add fish and green beans to pan; simmer for 4 minutes or until just cooked through. Season to taste.
5.Serve curry topped with coriander leaves.

Serve curry with cauliflower rice.


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