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Georgina Hayden's Goan fish curry with rice and raita
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1 tbsp coriander seeds
1 tsp cumin seeds
6 dried red Kashmiri chillies (or 1 tbsp dried chilli flakes)
2cm fresh root ginger, roughly chopped
4 garlic cloves, roughly chopped
1 tsp ground turmeric
1 tsp sea salt
2 tbsp white wine vinegar
1 tbsp coconut or vegetable oil
20 fresh curry leaves (or a handful dried)
1 tsp mustard seeds
2 onions, finely chopped
400g can plum tomatoes
400ml can coconut milk
1 tbsp light brown soft sugar
about 600g firm white fish, such as cod or haddock, cut into 2-3cm chunks
300g king prawns, deveined
350g basmati rice
1 green chilli, deseeded and finely chopped, plus extra to serve
28g pack coriander, leaves finely chopped, some reserved to serve
25g pack mint, leaves finely chopped
300g Greek yogurt
1 lemon, juice
1. Put the coriander seeds, most of the cumin seeds and the dried chillies (or chilli flakes) in a dry frying pan and toast for about 1 minute, until you can smell their aroma. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the ginger, garlic, turmeric and salt. Whizz to a paste, then pulse in the vinegar.
2. Put the oil in a wide saucepan over a medium heat. Add the curry leaves and mustard seeds; fry for a few minutes. Add the onion, lower the heat a little and fry for 15 minutes, until soft and lightly golden. Add the spice paste and cook, stirring, for 2 minutes. Add the tomatoes, breaking them down; cook for 10 minutes until thickened. Pour in the coconut milk and bring to the boil. Stir in the sugar, lower the heat and simmer for 10 minutes, until the sauce is rich and creamy. Add the fish and prawns and simmer gently for about 5 minutes until the fish is cooked through.
3. Meanwhile, bring a large pan of salted water to the boil. Rinse the rice in a sieve under running water until the water runs clear. Boil for 10 minutes, or according to pack instructions. Drain and leave to steam-dry over the still-hot pan. For the raita, stir the chilli and herbs into the yogurt. Season and add ½ the lemon juice. Grind the remaining cumin seeds and sprinkle over. When the curry is ready, stir in the remaining lemon juice, season, scatter over the reserved coriander and serve with the rice, raita and extra chilli, if liked.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.