Serves: 4

Goan Fish Curry

FG 0 | CC 9

Calories: 230 kcal

600g skinless white fish fillet cut into chunks

2 onions grated (or very finely chopped)

spray oil

2 green chillies, deseeded and finely sliced

2 garlic cloves finely chopped

4cm fresh ginger peeled and grated

2 tsp ground cumin

2 tsp ground tumeric

2 tsp garam masala

2 tsp ground coriander

3 cardamom pods split

2 bay leaves

150ml coconut milk

400g can chopped tomatoes

5 tbsp water

2 tbsp chopped fresh coriander

juice half a lime

1. Spray oil into large heavy based pan. Fry onion over medium heat stirring frequently until softened.
2. Stir in chillies garlic ginger ground spices cardamom seeds and bay leaves. Cook for 1 min.
3. Add coconut milk tomatoes and water bring to boil. Reduce heat and simmer half covered for 5 mins.
4. Add fish and continue to simmer half covered stirring occasionally (take care not to break up fish) until sauce has reduced and thickened.
5. Season to taste stir in lime juice and serve sprinkled with coriander and a portion of wholegrain rice
* Remember to add the Checks for your wholegrain rice