Goa is well known for its fish and shellfish dishes, which are usually cooked in coconut milk. Salmon has been chosen for this Goan fish curry recipe because its firm flesh lends itself well to curry dishes and takes on the flavours of all the spices. The prawns add a nice texture contrast and firmness. All served on our Genie Plate!
4 skinless salmon fillets
150g king prawns
3 tbsp sunflower or olive oil
2 tsp garlic puree
2 tsp ginger puree
1 tsp salt
1 tbsp lemon juice
1 large onion, chopped finely
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp chilli powder
250 ml coconut milk
3 fresh green chillies, sliced lengthways and de-seeded
2 tbsp cider vinegar or white wine vinegar
2 tbsp chopped fresh coriander leaves
cooked basmati rice to serve
1. Cut each salmon fillet in half and lay on a plate in a single layer. Sprinkle with half the salt and all of the lemon juice and rub in gently. Cover and leave to marinate in the refrigerator for 15-20 minutes.
2. Heat the oil in a frying pan over a medium heat, add the onion and cook, stirring frequently to ensure even discolouring, for 8-9 minutes, until a pale golden colour.
3. Add the garlic and ginger purees and cook, stirring for 1 minute. Then add the turmeric, ground coriander, cumin and chilli powder and cook, stirring for 1 minute. Add the coconut milk, chillies and vinegar, and the remaining salt. Stir well and simmer, uncovered, for 6-8 minutes.
4. Add the fish and cook gently for 3 minutes. Add the prawns and cook for a further 2-3 minutes. Stir in the fresh coriander and remove from the heat. Serve immediately with cooked basmati rice.