Goan fish curry
This Goan fish curry is a recipe by TV chef Dean Edwards for Kikkoman If you like spicy food, this fish curry is the dish for you!
- Serves4
- Preparation Time10 mins
- Cooking Time30 mins
Nutrition per serving
- Energy174 Kcals
- Sugars15g
- Fat1.5g
- Saturated Fat0.3g
- Salt2.7g
Ingredients
- 300g firm white fish such as pollack, cod or haddock, skinned and cubed
- 200g raw tiger prawns
- 3 cloves garlic
- Thumb sized piece ginger
- 1 red chilli
- 1 onion, diced
- ½ tsp turmeric
- 1-2 tsp garam masala
- 1 stick cinnamon
- 400g passata
- 1 tin coconut milk
- 3 tbs Kikkoman Soy Sauce
- Squeeze lemon juice
- 1 tbs sugar
- fresh coriander
Method
Place the garlic, ginger and chilliin a blender and blitz until smooth.
On a saucepan or wok, fry the onion and the garlicky puree in a little oil for 2-3 mins. Add the turmeric, garam masala and cinnamon and fry for a minute, add the passata, coconut milk and Kikkoman Soy Sauce, bring to the boil, reduce the heat, cover with a lid and simmer for 15-20 mins. Place the fish and prawns into the pan and cook for 4-5 mins. Add the lemon juice and sugar to taste, then stir through the chopped coriander.
Serve with some basmati rice and some naan bread.
