Goan Fish Curry: Curry Nights In
This curry is quick, simple and you'll be really impressed by how great it tastes. A homemade curry paste, cooked with aubergine and coconut milk and served with grilled blackened mackerel... a Goan inspired treat with our twist! If you're fed up of the
- 1 tbsp ground turmeric
- 1 tsp ground cinnamon
- 1 tbsp garam masala
- 6 mackerel fillets (600g)
- 1 large onion
- 2 cloves of garlic
- 1 thumb-sized piece of ginger
- 1 fresh green chilli
- 1/2 tsp dried chilli
- 1 tbsp ground coriander
- 1 tsp fennel seeds
- 1 lime
- 1 aubergine
- 1 glug of vegetable oil
- 1 tin of coconut milk (400ml)
- 1 tbsp tamarind paste
- 1 small red onion
- 1 handful of fresh coriander
Make The Spice Rub
Combine the turmeric, cinnamon and garam masala in a small bowl.
Prepare The Mackerel
Score the skin of the mackerel fillets and rub in the spice mix, then lay on a baking tray.
Make The Paste
Peel and finely chop (or blend) the onion, garlic, ginger and chilli. combine the onion, garlic, ginger and chilli with the dried chilli, coriander, fennel seeds, salt and juice of the lime.
Cook The Aubergine
Cut the aubergine into small but equal chunks. heat the oil in a saucepan and fry the aubergine until starting to brown.
Fry The Spice Paste
Remove the aubergine whilst you fry the spice paste in the same pan until fragrant.
Add The Coconut Milk
Pour in the coconut milk and return the aubergine.
Add The Tamerind
Heat to the boil then turn down the temperature and add the tamarind paste. cover the saucepan and simmer for 5 minutes, until the sauce has thickened.
Preheat The Grill
Preheat the grill to a medium heat.
Grill The Mackerel
Grill the mackerel fillets for 5 minutes (or until cooked through), skin side up, so that the skin blackens slightly.
Serve The Curry!
Slice the peeled red onion and chop the coriander. serve the mackerel fillet on top of the aubergine curry and sprinkle the sliced red onion and chopped coriander over.
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