Yummy Goan Fish Curry.

Friday was good Friday. Traditionally the Friday before Easter is known as good Friday and if your keeping with Easter tradition then meat is off the menu. I have to say that for the life of me I can’t remember where the tradition of eating fish on a good Friday comes from and I really should do as I spent most of my childhood Sunday mornings at church in Sunday school.

After an good googling I am still non the wiser as to why Good Friday is a meat free day, but as I do love fish and sea-food, and as we don’t have meat everyday I don’t mind giving up meat for one day. Its also a good excuse to have a dish I have wanted to cook for the last couple of weeks.

I had wanted to cook this earlier in the week but being busy I kept running out of time. It worked out well though as we had a non-traditionally traditional Good Friday with a lovely Goan style curry.

preparation time: 5 – 10 minutes
Cooking time: 20 – 25 minutes

Ingredients for 2 people.

4tsp Garam masala
1tsp ground cumin
1tsp ground ginger
1/2tsp of ground turmeric
1tsp paprika or chilli powder

1 400ml can of coconut milk

1 medium onion, finely chopped
3 cloves of garlic, finely chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 green pepper, roughly chopped
a big handful of green beans, chopped

300g firm white fish, I used cod but haddock would work just as well.

vegetable oil

rice for two to serve.

Recipe

Rinse your rice in a sieve and pop in a saucepan. Cover with water to about 1inch deep and cook over a medium heat for 20 minutes. Wash the veggies and prepare the onion, garlic, peppers and green beans.

Heat the 2 – 3tbsp of vegetable oil in a large pan. (Some recipes recommend olive oil in curries but I think that’s a bit odd and the flavour doesn’t go with a curry). Add the spices, (garam masala, ground ginger, cumin, turmeric and chilli powder or paprika). Cook the spices over a medium heat for 2 minutes to flavour the oil before adding the onion and garlic. Continue to cook over a medium heat for around 5 minutes until softened. Now add the peppers and green beans and cook for 2 minutes.

Pour in the coconut milk, stir in and bring to a simmer for 5 minutes. Whilst that is simmering skin the fish and chop it into bite sized chunks. Add the fish and continue to simmer of for 5-8 minutes, or until the fish is flaky.

Goan Fish Curry

Goan Fish Curry

Serve with the rice and there you have a nice take on the traditional Good Friday dinner.

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One response to “Yummy Goan Fish Curry.

  1. Pingback: Healthy eating and fitness: Creamy vegetable Korma | russellskitchen·

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