Gymkhana Goan Fish Curry

Recipe by Gymkhana Fine Foods

Gymkhana Goan Fish Curry

Serves
2
Prep
20 min
Cook
20 min

A coastal classic from Gymkhana. Thick fillets of white fish are marinated in roasted chilli and garlic, seared until golden, then simmered in a tangy Goan curry sauce and finished with a sizzling tadka of mustard seeds, curry leaves and fresh chilli. Gymkhana uses cod. Blue-eye trevalla, snapper or barramundi all work well here. Contains fish and mustard.

Method

  1. Coat the fish fillets in the roasted chilli and garlic marinade with the turmeric, chilli powder and salt. Cover and refrigerate for 15 to 20 minutes.

  2. Heat the oil in a frying pan over medium-high heat. Sear the fish skin side down for 6 minutes, until golden, then turn and cook for 4 minutes more, until cooked through.

  3. Pour the Goan sauce into the pan around the fish and simmer for 6 to 8 minutes.

  4. For the tadka, heat the second tablespoon of oil in a small pan. Add the mustard seeds and, once they start to pop, the curry leaves and chilli. Cook for 30 seconds, until the leaves crackle.

  5. Spoon the tadka over the curry and serve with basmati rice.

This amazing recipe comes directly from our friends at Gymkhana Fine Foods. Visit gymkhanafinefoods.com.

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