Our traditional Goan curry combines coconut, traditional Indian spice blend garam masala and fresh ling. Cauliflower rice is a great partner to this fragrant curry, sprinkled with flaked almonds, rich in antioxidant vitamin E. If you want to order Mindful Chef and get £20 off your first box click here.
Note: not suitable for those with an allergy to Fish, Nuts or Suphates
- 1 tbsp oil
- 1 tsp turmeric
- 200g cauli rice
- 20g flaked almonds
- 2 garlic cloves
- 2 tomatoes
- 2 tsp garam masala
- 2 x 150g ling fillet (skin off)
- 40g creamed coconut
- 4cm fresh ginger
- 80g green beans
- Large handful of fresh coriander
513 calories • 16g carbs • 29g fat • 45g protein
1. Boil a kettle. Dissolve the creamed coconut in a jug with 200ml boiling water.
2. Trim the green beans and slice in half widthways. Finely dice the tomatoes. Peel and grate the ginger and garlic. Cut the ling into bite-sized pieces.
3. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the garlic and ginger for 1 minute, then add the garam masala and turmeric and the diced tomatoes and cook for 5 mins until the tomatoes have softened. Then stir in the ling, creamed coconut and green beans. Season with sea salt and black pepper and simmer for 10 mins or until the fish is cooked through and the beans are tender, stirring occasionally.
4. Meanwhile, heat a dry frying pan on a medium-high heat and cook the flaked almonds for 2-3 mins until turning golden brown. Remove from the pan and set aside.
5. Heat the same frying pan with 1/2 tbsp oil on a medium heat, add the the cauli rice and season with a pinch of sea salt. Cook for 5 mins, stirring occasionally.
6. Roughly tear the coriander leaves and stir through the cauli rice along with the flaked almonds.
7. Spoon the cauli rice into two warm bowls and top with the Goan fish curry.