Goan Style 'Fish' Curry
Vegan Goan-style 'fish' curry with banana blossom, mushrooms, tamarind and coconut milk. Ready in 30 minutes.
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Cooking tools:
- Mortar and pestle
- Grater
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Wooden spoon
- Measuring spoon
- Paper towel
- Serving bowl
Ingredients
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp soy sauce
- ½ tsp black mustard seeds
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ½ tbsp chilli flakes
- 10 dried curry leaves
- 3 garlic cloves
- 3cm piece of fresh ginger
- Salt & pepper to taste
- 1 tbsp rapeseed oil
- 3 tsp tamarind paste
- 1 tsp maple syrup
- 2 banana shallots
- 1 green chilli
- 1 x 510g can of banana blossom
- 12 cherry tomatoes
- 300ml reduced-fat coconut milk
- 400ml vegetable stock
- 200g mixed mushrooms
- 200g green beans
- 2 limes
- 500g cooked basmati rice
- 10g fresh coriander leaves to serve
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