Goan Fish Curry with Rice

Make almost everything ahead (it'll be even more delicious) then just heat through before serving.

#Goan #FishCurry

Serves: 6

Prep Time: 20 minutes

Cooking Time: 50 minutes

Source: Georgina Hayden / georginahayden.com, Waitrose & Partners 59 February 2019

Ingredients:

1 tbsp coriander seeds

1 tsp cumin seeds

6 dried red Kashmiri chillies (or 1½ tbsp dried chilli flakes)

2cm fresh root ginger, roughly chopped

4 garlic cloves, roughly chopped

1 tsp ground turmeric

1 tsp sea salt

2 tbsp white wine vinegar

1 tbsp coconut or vegetable oil

20 fresh curry leaves (or a handful dried) 1 tsp mustard seeds

2 onions, finely chopped 400g can plum tomatoes

400ml can coconut milk 1 tbsp light brown soft sugar about 600g firm white fish, such as cod or haddock, cut into 2-3cm chunks 300g king prawns, deveined 350g basmati rice Raita: 1 green chilli, deseeded and finely chopped, plus extra to serve 28g pack coriander, leaves finely chopped, some reserved to serve 25g pack mint, leaves finely chopped 300g Greek yogurt 1 lemon, juice Method: 1 Put the coriander seeds, most of the cumin seeds and the dried chillies (or chilli flakes) in a dry frying pan and toast for about 1 minute, until you can smell their aroma. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the ginger, garlic, turmeric and salt. Whizz to a paste, then pulse in the vinegar. 2 Put the oil in a wide saucepan over a medium heat. Add the curry leaves and mustard seeds; fry for a few minutes. Add the onion, lower the heat a little and fry for 15 minutes, until soft and lightly golden. Add the spice paste and cook, stirring, for 2 minutes. Add the tomatoes, breaking them down; cook for 10 minutes until thickened. Pour in the coconut milk and bring to the boil. Stir in the sugar, lower the heat and simmer for 10 minutes, until the sauce is rich and creamy. Add the fish and prawns and simmer gently for about 5 minutes until the fish is cooked through.

3 Meanwhile, bring a large pan of salted water to the boil. Rinse the rice in a sieve under running water until the water runs clear. Boil for 10 minutes, or according to pack instructions. Drain and leave to steam-dry over the still-hot pan. For the raita, stir the chilli and herbs into the yogurt. Season and add ½ the lemon juice. Grind the remaining cumin seeds and sprinkle over. When the curry is ready, stir in the remaining lemon juice, season, scatter over the reserved coriander and serve with the rice, raita and extra chilli, if liked.

Nutrition:

Per serving 2473kJ/588kcals/20g fat/15g saturated fat/ 60g carbs/12g sugars/4.1g fibre/39g protein/1.5g salt