Dinner
Goan Fish Curry
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Goan Fish Curry made easy thanks to the Ninja Foodi! Packed full of amazing flavours like coconut, ginger and anise it’s a wholesome and delicious dinner suitable for all of the family. Great served with sweet potato or rice.
Compatible with
Cooking mode
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For the curry
- 2 star anise
- 1 cloves from small bulb garlic (peeled)
- 35g root ginger (peeled)
- 2 tbsp coconut oil (melted)
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 1 tbsp mild curry powder
- 1 tbsp ground corianer
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 1/4 tsp ground red chilli powder
- 1 1/2 tsp black mustard seeds
- 1 onion (diced)
- 2 tbsp coconut sugar
- 1/3 tin tomatoes or one large tomato, diced
- 1 tsp tamarind paste or 2 tbsp of lime juice
- 400ml tinned coconut milk
- 600g cod loin or pollock (cubed, sprinkled with sea salt)
- 3/4 cup roughly chopped fresh coriander
For the tarka
- 3 tbsp coconut oil, butter or ghee
- 1 tbsp black mustard seeds
- handful curry leaves
Utensils
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Step 1
Pre-heat the cooking pot for 5 minutes using the SAUTÉ function on LO:MD. Add the 2 star anise and dry roast until fragrant. Remove and place into a bullet style blender along with the garlic, ginger, melted coconut oil, apple cider vinegar, water, and the rest of the spices except for the mustard seeds, until a smooth paste is formed. Alternatively grind in a pestle and mortar.
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Step 2
Place the spice paste into the cooking pot along with the mustard seeds and fry for 3 minutes stirring frequently. Add the diced onion and fry for a further 3 to 5 minutes until the onion has softened.
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Step 3
Add the remaining ingredients except for the fish and coriander and increase the temperature to MD. Simmer for 5 minutes.
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Step 4
Add the fish, secure the pressure lid and set the valve to the SEAL position. Select PRESSURE, set the temperature to LO and the time to 3 minutes. Select START/STOP. Once the programme has finished running carefully quick release the pressure.
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Step 5
Remove the cooking pot from the unit and leave to cool for 5 minutes before stirring in the chopped coriander. Add extra sea salt and lime juice to taste if you wish.
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Step 6
Whilst the curry is cooling prepare the tark by melting the coconut oil in a non-stick frying pan. Add the black mustard seeds and curry leaves, cooking until the seeds start popping in the pan. Pour over the curry once served and listen to it sizzle!
