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Quick Goan-Style Haddock Curry

over Cilantro Rice

Cooking time

25 minutes

Servings

2/4

Calories

650 /serving

The seaside region of Goa in India is the birthplace of many a phenomenal seafood curry. It served as inspiration for this haddock, which swims in a sumptuous sauce combining coconut milk and tomato paste with powerhouses including ginger, garlic and tamarind. Throw in hearty veggies like carrots and zucchini, and ladle out this curry on a bed of pillowy basmati rice to the crowd drawn to your kitchen by the tantalizing aromas.

We will send you:

  • 2 Haddock fillets
  • 1 Bunch of cilantro
  • 20g Ginger
  • 1 Garlic clove
  • 1 Lime (or lemon)
  • 1 Zucchini
  • 200g Carrots
  • 157g Basmati rice
  • 15ml Tomato paste
  • 165ml Coconut milk
  • 15ml Tamarind concentrate
  • 12g Let’s go to Goa spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Haddock

You will need:

Medium pot
Large high-sided pan
Zester
Peeler
Oil
Salt & pepper
Total Fat
16 g
Saturated Fat
11 g
Sodium
700 mg
Total Carb
90 g
Sugars
11 g
Protein
32 g
Fibre
9 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, zest and quarter the lime. Peel and thinly slice the carrots into rounds on an angle. Quarter the zucchini lengthwise; medium-dice the zucchini and season with S&P. Peel and mince the ginger. Mince the garlic. Roughly chop the cilantro leaves and stems.
a picture
Start the curry
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ginger and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and tamarind; season with ½ the spice blend. Cook, stirring frequently, 1 to 2 minutes, until dark red. Add the coconut milk and ¼ cup water (double for 4 portions). Simmer, 2 to 3 minutes, until thickened.
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Cook the haddock & vegetables
Thoroughly pat the haddock dry with paper towel; season with the remaining spice blend and S&P. To the pan of curry, add the seasoned haddock, carrots and zucchini. Cook, partially covered, 4 to 6 minutes (5 to 7 minutes for 4 portions), until the haddock is partially cooked. Continue to cook the haddock*, uncovered, 2 to 3 minutes (3 to 4 minutes for 4 portions), until cooked through and opaque.
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Finish & serve
To the pan of curry, add juice from up to ½ the lime wedges (to taste); stir to combine thoroughly. To the pot of rice, add up to ½ the cilantro (to taste) and as much of the lime zest as you’d like. Divide the finished cilantro rice between your bowls. Top with the finished haddock curry. Garnish the dish with the remaining lime wedges and as much of the remaining cilantro as you’d like. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.