Goan Fish Curry
with Zucchini & Peas over Rice
600 cals
25 mins
Description
What makes Goan cooking distinctive is its acidic tang (often from vinegar) paired with the richness of nuts (often cashews), linked to the region’s Portuguese influence. This fish curry captures the coastal location with tilapia and veggies simmered in a lime-spiked almond milk sauce.
Contains:
Almonds • Sulphites • Tilapia
Ingredients
for 2 servings
(Double for 4 portions)
2 Sustainably-raised tilapia fillets (BAP-certified)
2 Garlic cloves
1 Lime
20g Ginger
1 Green zucchini
30ml Vegetable demi-glace
150g Green peas
30ml Tomato paste
160g White rice
120ml Almond milk
8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Nutrition
Total fat | 9g |
Saturated Fat | 2g |
Sodium | 480mg |
Total carbs | 90g |
Sugar | 9g |
Protein | 42g |
Fibres | 8g |
Recipe Instructions
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
- Meanwhile, mince the garlic.
- Peel and mince the ginger.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- Medium-dice the zucchini.
- Pat the tilapia dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tilapia and cook, 2 to 3 min. on one side, until partially cooked.
- Transfer to a plate. Wipe out and reserve the pan.
- Shrimp: Remove the shells from the tails if desired. Cook, 1 to 2 min. on one side.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic, ginger and zucchini. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the tomato paste and remaining spices. Sauté, 1 to 2 min., until dark red and fragrant.
- To the pan, add the demi-glace, almond milk, ⅓ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the peas and tilapia*. Cook, partially covered, 3 to 4 min., until cooked through.
- Add the lime juice; stir well.
- Shrimp: 1 to 2 min.
- Divide the rice between your plates.
- Top with the curry and tilapia.
- Garnish with the lime wedges. Bon appétit!