Lunch · Indian · 20 min
Goan Fish Curry with Steamed White Rice
- Calories
- 637
- Protein
- 48g
- Carbs
- 55g
- Fat
- 27g
Ingredients
- 198.1 g salmon fillet
- 0.0729 cup coconut milk
- 1 tbsp coconut oil
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp ginger root
- 1 tsp tamarind paste
- 1 tsp ground Kashmiri chili
- 0.5 tsp ground turmeric
- 0.5 tsp salt
- 0.2314 cup long-grain white rice
- 1 cup broccoli
- 1 cup spinach
- 2 sprig cilantro
- 1 tsp lemon juice
Method
- 011. Steam long-grain white rice in 0.5 cups of water until tender and fluffy.
- 022. In a small bowl or blender, mix ground Kashmiri chili, turmeric, ginger, garlic, and tamarind paste with 2 tbsp of water to create a smooth spice paste.
- 033. Heat coconut oil in a heavy skillet or saucepan over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent.
- 044. Stir in the spice paste and cook for 1 minute until fragrant. Pour in coconut milk and 0.25 cup of water, bringing the mixture to a gentle simmer. Season with salt.
- 055. Add salmon fillet chunks into the simmering curry sauce. Cover and cook for 6 to 8 minutes until the fish is opaque throughout and reaches an internal temperature of 145°F (63°C).
- 066. Meanwhile, steam broccoli florets and spinach over boiling water for 3-4 minutes until tender-crisp and bright green.
- 077. Serve the Goan fish curry over warm steamed white rice with a side of steamed greens. Finish with freshly squeezed lemon juice and chopped cilantro.
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