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Goan Fish Curry

Yields1 Serving

Source: Adapted from Best Ever Indian
Region: Indian
Rating: 9/10

 4 skinless salmon fillets, about 7oz/200g each
 1 tsp salt, or to taste
 1 tbsp lemon juice
 3 tbsp sunflower oil or olive oil
 1 large onion, finiely chopped
 2 tsp garlic paste
 2 tsp ginger paste
 ½ tsp ground turmeric
 1 tsp ground coriander
 ½ tsp ground cumin
 ½ tsp chili powder
 1 tomator, chopped
 1 cup (generous) canned coconut milk
 2 fresh green chiles, sliced lenghtwise (seeded if you like)
 2 tbsp cider vinegar or white wine vinegar
 2 tbsp chopped fresh cilantro
 cooked basmatic rice, to serve
1

Cut each salmon fillet in half and lay on a flat surface in a single layer. Sprinkle with half of the salt, pinch of turmeric, and the lemon juice and rub gently. Cover and let marinade in the refrigerator for 15-20 minutes.

2

Heat the oil in a skillet over medium heat, add the onion, and cook, stirring frequently to ensure even coloring, for 8-9 minutes, until a pale golden color.

3

Add the garlic and ginger pastes and cook, stirring, for 1 minute, then add the turmeric, coriander, cumin, and chili powder, tomato, and cook, stirring, for 1 minute. Add the coconut milk, chiles, and vinegar, then the remaining salt, stir well, and simmer, uncovered, for 6-8 minutes.

4

Add the fish and cook gently for 5-6 minutes. Stir in the fresh cilantro and remove from the heat. Serve immediately with cooked basmati rice.