Standard Recipe Card – Dish 1

Name of Dish: Goan Fish Curry Portion Nos: 4

Portion 250
Size:
Cooking Pan
Method Used:
Equipment Knives, chopping board, pan, refrigerator.
Used:

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Ingredients Weight kg/l/unit
Vegetable oil 50 ml
long green chillies, deseeded and thinly sliced 20 grams
garlic cloves, finely chopped 30 grams
fresh ginger, peeled and grated 30 grams
ground cumin 10 grams
ground turmeric 10 grams
garam masala 10 grams
bay leaves 10 grams
reduced fat coconut milk 140 ml
chopped tomatoes 400 ml
vegetable stock or water 50 ml
Lime juice 20 ml
fresh chopped coriander 20 grams
skinless haddock fillet, or tilapia or river cobbler, any 600 grams
firm white fish cut into chunks
Cookery Method/Cooking Steps:
Heat the oil then fry the onion over a medium heat stirring frequently for about 10 mins until
softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom
seeds and bay leaves then cook for 2 min.
Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for 2
min.
Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the
heat and simmer half covered about 5 mins.
Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking
care not to break up the fish pieces. Cook for about 10 mins
Season to taste and stir in the lime juice.
Serve with sprinkled coriander and rice.