This is an absolutely delicious dish that looks and tastes really special. It is easy and quick enough to make for a week night supper but would definitely impress dinner party guests!
We are very proud that our Goan blend, used with this very recipe, won us a award at the Scotland Food and Drink Excellence Awards.
Monkfish works really well in this recipe but any white fish will work too!
A splash of olive oil
2 onions, finely chopped
3 cloves of garlic, crushed or chopped
4 cm of ginger, grated or finely chopped
6 teaspoons Goan Spice Pot
500-600 grams white fish (river cobbler is inexpensive but has a lovely texture), cut into chunks
1 pack / about 12 of raw king prawns (optional)
1 400g tin of chopped tomatoes
Half a 400ml tin of coconut milk
5 tablespoons of vegetable stock
A handful of coriander, chopped to garnish
Half a lime
An extra bit of fresh chilli pepper if you like your curry hot!
Rice to serve
- Heat the oil and cook the onions, garlic, ginger (and chilli if using) until soft.
- Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).
- Add the coconut milk, chopped tomatoes and vegetable stock.
- Allow the mixture to come to the boil then cover and let it simmer gently for 5 minutes.
- Add the fish and cook for a further 5 minutes. Either add the prawns and cook for 4 minutes or just leave to cook for another 4 minutes.
- Remove from the heat and stir in the juice of half a lime and a handful of chopped coriander.
- Garnish with fresh coriander and serve with rice.