Goa-style Fish Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), salmon, pikeperch or, if necessary, sea fish
- salt
- 1 tablespoon lemon juice
- 3 tablespoon vegetable oil
- 1 onion (s)
- 3 cloves garlic
- 2 cm ginger root
- 0.5 teaspoon ½ turmeric
- 1 teaspoon coriander, grains, ground in a mortar
- 0.5 teaspoon ½ cumin
- Chili powder
- 250 ml coconut milk
- 2 chilli pepper (s), green
- 2 tablespoon vinegar
- 1 bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Cut the fish fillets into portions, season with salt and rub in a little lemon juice. Let it steep in the refrigerator for at least half an hour.
- Finely dice the onion and fry in the oil in a large pan until golden. Grate the garlic cloves and ginger in a mortar to a paste or chop very finely and roast with the onions for a minute. Add turmeric, coriander powder, cumin and chili powder and let it steep for a moment. Next, add the coconut milk, the green chili peppers cut into thin strips, the remaining lemon juice and the vinegar. Let it boil down on a low flame for almost ten minutes. Season to taste with salt.
- Put the fish pieces in the sauce and let simmer covered for five to six minutes. Finely chop the fresh coriander and mix in.
- Best served with basmati rice.
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