Recipes
Goan fish curry
10 minutes
Preparation time
25-35 minutes
Cooking time
8 servings
Serves
Ingredients
400 g (2 cups) basmati rice
500 ml (2 cups) water
50 g ghee
2 brown onions, thinly sliced
1 tbsp salt flakes
1 bunch coriander, root and stems chopped, leaves reserved
185 g Goan curry paste
300 ml coconut water
330 ml coconut cream
2 green chillies, halved and deseeded
1 tsp fish sauce
8 x 125g white fish fillets
Goan curry paste
4 dried chillies, Kashmiri is preferred, seeds removed
155 g (1 ¾ cups) desiccated coconut
2 tbsp tamarind paste
5 cm piece ginger (25 g), grated
4 garlic cloves, grated (approximately 1 tbsp)
½ large onion, thinly sliced
¼ tsp ground turmeric
¼ tsp ground cumin
¼tsp Black Pepper
1 tsp ground coriander
To serve
Cucumber oil, for garnish, optional
Coconut sambal, optional
Method
- Place the rice and water into an unperforated steam container. Place into the steam oven and Steam at 100°C for 15 minutes.
- Heat a deep frying pan on medium-high heat, induction setting 7. Melt the ghee and add the sliced onions. Cook the onions until softened and starting to caramelise, add the salt.
- Once caramelised, add the coriander stems and root and cook for 1 minute.
- Add the curry paste and cook for 3-4 minutes, or until fragrant and the paste begins to split. Reduce the heat to medium, induction setting 5.
- Add the coconut water, stir gently until combined, then bring to the boil on high heat, induction setting 8. Follow with the coconut cream and return to a boil.
- Add the chillies and season with the fish sauce. Remove from the heat and set aside.
- Once the rice is cooked, leave inside the steam oven. Add the fish fillets to the curry sauce, and stir carefully to coat the fish.
- Place the fish onto a perforated steam container and place into the steam oven. Steam at 95°C for 5 minutes.
Goan curry paste
- Blend or process all ingredients, except the water, until very smooth. Add a little bit of extra water to get the ingredients blending smoothly if needed.
- Paste can be made a few days before to allow the flavour to develop.
To serve
- Spoon rice into bowls, top with a fish fillet and a few spoonful’s of the curry sauce.
- Add a few drops of cucumber oil and some coriander leaves, if desired.
Hints and tips
- Various fish varieties can be used for this recipe, such as rockling, barramundi, snapper, flathead, blue warehou or monkfish.
- Yellow curry (also known as Xec Xec) is a traditionally made Goan curry paste made with turmeric, purchased from speciality supermarkets and grocers.
- Curry sauce can be made and frozen for up to 3 months.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.