Goan Style Salmon Fish Curry and Basmati Rice
with Fresh Chilli, Ginger, Lime and Coriander
- Fish
Tangy and rich with flavour, Goan curries are often based around fish to contrast the unique flavours of the sauce. With plenty of chilli, lime and coriander, this fresh curry keeps it classic with salmon fillets and fluffy rice.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Intense™ Tomato
½ unit(s)
Red Chilli
2 unit(s)
Garlic Clove
15 grams
Ginger Puree
40 grams
Goan Style Curry Paste
180 milliliter(s)
Coconut Milk
1 bunch(es)
Coriander
1 unit(s)
Lime
200 grams
Salmon Fillets
(Contains: Fish)
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the onion into small pieces.
Cut the tomato into 2cm chunks.
Thinly slice the chilli.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins. Stir in the tomato halfway through frying.
Add in the garlic, ginger puree, Goan style curry paste and half the chilli (add less if you'd prefer things milder) and fry for a futher min until fragrant.
Once fragrant, stir in the coconut milk and simmer, 2-3 mins.
Meanwhile, roughly chop the coriander (stalks and all).
Cut the lime into wedges.
Pat the salmon dry with kitchen paper and cut the salmon into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.
Once the curry has simmered, add the sauce to a blender and blend on high until smooth. Return the now smooth curry to the saucepan and bring to a boil.
Lower the heat to medium and add the salmon pieces to the sauce, stir to coat. Season with salt and pepper. Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Once the salmon has simmered, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and stir in half the coriander and a good squeeze of lime juice.
Season with salt and pepper.
Share the rice between your serving bowls.
Spoon over the Goan style fish curry.
Sprinkle over the remaining coriander and chilli to finish. Serve with any remaining lime wedges for squeezing over.
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