Goan Fish Curry with Stir-fried Mixed Vegetables
Goan Fish Curry
Ingredients
- • 250g firm white fish fillets (like basa or tilapia), cut into chunks
- • 1 tbsp coconut oil
- • 1 tsp mustard seeds
- • 1/2 tsp fenugreek seeds
- • 1 medium onion, finely chopped
- • 2 tsp cloves garlic, minced
- • 1 tsp ginger, grated
- • 1/4 tsp turmeric powder
- • 1 tsp Kashmiri red chili powder
- • 1/2 tsp coriander powder
- • 1/4 tsp cumin powder
- • 1 can (400ml) coconut milk
- • 1/2 cup water
- • 1-2 green chilies, slit
- • Juice of 1/2 lime
- • Salt to taste
- • Fresh cilantro, chopped, for garnish
Cooking Steps
Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
Add chopped onion and sauté until golden brown.
Add minced garlic and grated ginger. Sauté for a minute until fragrant.
Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir well and cook for 30 seconds.
Pour in coconut milk and water. Bring to a simmer.
Add fish chunks, green chilies, and salt. Gently stir.
Cover and cook for 10-15 minutes, or until fish is cooked through and flakes easily.
Stir in lime juice. Garnish with fresh cilantro.
Stir-fried Mixed Vegetables
Ingredients
- • 1 tbsp vegetable oil
- • 1 cup broccoli florets
- • 1/2 cup carrots, julienned
- • 1 tsp bell pepper (any color), sliced
- • 1/4 cup snap peas
- • 1 tsp clove garlic, minced
- • 1 tsp soy sauce
- • 1/2 tsp ginger, grated
- • Salt and pepper to taste
Cooking Steps
Heat vegetable oil in a wok or large skillet over high heat.
Add garlic and ginger. Stir-fry for 15 seconds until fragrant.
Add broccoli, carrots, and bell pepper. Stir-fry for 3-4 minutes until slightly tender-crisp.
Add snap peas and soy sauce. Continue to stir-fry for another 2-3 minutes.
Season with salt and pepper to taste. Serve immediately.