Goan White Fish Curry

A fragrant, comforting stew featuring tender white fish simmered in a creamy, aromatic coconut and tomato sauce, served alongside fluffy basmati rice and wilted spinach.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $6.41/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• healthy
• savory

Ingredients

• 2 pound white fish (firm, cut into 1-inch pieces)
• 2 cup basmati rice
• 5 ounce fresh spinach (roughly chopped)
• 2 tablespoon coconut oil
• 1 yellow onion (large, finely diced)
• 4 clove garlic (minced)
• 2 fresh gingers (grated)
• 1 green bell pepper (diced)
• 14.5 ounce diced tomatoes (undrained)
• 13.5 ounce full-fat coconut milk
• 1 lime (juiced)
• 1.5 cup water or vegetable broth
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1.5 teaspoon garam masala
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)

Instructions

1. First, prepare the rice. Rinse 2 cups of basmati rice thoroughly under cold water. Combine the rinsed rice with 3 cups of water (or vegetable broth if using part for curry) and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2. While the rice cooks, prepare the curry. Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Add the 1 large yellow onion and cook until softened, about 5-7 minutes.
3. Stir in the 4 cloves of minced garlic and 2 inches of grated fresh ginger. Cook for 1 minute until fragrant.
4. Add the 1 diced green bell pepper, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, and 1 1/2 teaspoons of garam masala. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant.
5. Pour in the 1 can of undrained diced tomatoes and 1/2 cup of water or vegetable broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes, allowing the flavors to meld.
6. Stir in the 1 can of full-fat coconut milk and the juice of 1 whole lime. Bring the curry back to a gentle simmer, but do not boil.
7. Gently add the 2 pounds of 1-inch pieces of white fish to the simmering curry. Submerge the fish in the sauce and cook for 5-8 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
8. During the last minute of cooking the fish, add the 5 ounces of roughly chopped fresh spinach to the curry, stirring until it wilts.
9. Season the curry with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper, adjusting to taste as needed. Serve the Goan White Fish Curry immediately over the prepared basmati rice, garnished with 1/4 cup of fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If you prefer a thicker curry, you can simmer it uncovered for a few extra minutes before adding the fish.

Nutrition (per serving)

• Calories: 583
• Protein: 36.4 g
• Carbohydrates: 58.7 g
• Fat: 20.6 g
• Fiber: 6.8 g
• Sodium: 1405 mg
• Saturated Fat: 16.9 g
• Sugar: 5.2 g
• Cholesterol: 67 mg