Lighter Goan Fish Curry
with Brown Rice
- Celery
- May contain traces of allergens
Ingredients
150 grams
Brown Basmati Rice
1 pot(s)
Goan Xacuti Spice
60 grams
Baby Corn
200 milliliter(s)
Light Coconut Milk
1 unit(s)
Echalion Shallot
2 unit(s)
Coley Fillet
1 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
2 unit(s)
Spring Onion
1 unit(s)
Lime
1 unit(s)
Green Pepper
(May contain traces of: Celery)
1 unit(s)
Ginger
Not included in your delivery
100 milliliter(s)
Water
Instructions
Bring a large saucepan of water to the boil with a pinch of salt for your rice. When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.
Meanwhile, halve, peel and finely chop the shallot. Peel and grate the ginger and garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop. Halve the green pepper and discard the core and seeds. Chop into small pieces. Chop the baby corn in half widthways.
Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the shallot, ginger, garlic and a pinch of chilli (add as much or as little as you like - you can always add more later!). Lower the heat and cook, stirring, until softened, 2-3 mins. Stir in the Goan Xacuti curry powder until fragrant, 30 seconds.
Stir the pepper into the pan and cook for another 2 mins, then pour in the coconut milk and water (see ingredients for amount). Bring to the boil, reduce the heat and simmer until thickened, 6-8 mins.
Meanwhile, trim and finely slice the spring onions. Zest the lime then chop into wedges. Chop the coley into 2cm chunks. IMPORTANT: Wash your hands after handling raw fish. Gently stir the baby corn and coley into the sauce, cover with a lid (or some foil) and cook for 4-5 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Stir the spring onion and lime zest through the drained rice. Season the curry to taste with salt, pepper and lime juice. Serve the rice in bowls topped with the fish curry. Finish with any remaining lime wedges and red chilli, if liked. Enjoy!
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