Goan fish curry: journey to wellness - WellBeing Magazine
This curry is delicious served with cauliflower rice or brown rice and of course tastes even better the next day in the unlikely event there are leftovers.
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Cooking tools:
- Mortar and pestle
- Food processor
- Blender
- Grater
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Serving bowl
Ingredients
- 1 red onion – finely diced
- 4 tbsp coconut oil
- 400 ml coconut milk
- 3 star anise
- 800 gm firm white fish – I used Queen fish
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp peppercorns
- 1 tbsp cardamom pods
- 4 to 6 dried red chili – more or less to suit personal taste
- 1 tsp turmeric powder
- 1 tsp sea salt
- 6 cloves garlic
- 1 large piece fresh ginger grated – approximately 4 cm in length
- 2 tbsp apple cider vinegar
- 8 fresh curry leaves – substitute with dry curry leaves if not available
- 1 tbsp mustard seeds
- 3 tbsp coconut oil
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