Easiest Way to Cook Delicious Goan Coconut Haddock Curry

Goan Coconut Haddock Curry. Caldine (Caldinha) is a yellow non spicy coconut milk curry. Its usually made with fish but some people make it with pumpkin, bottle gourd or cauliflower. Now this Goan Prawn Curry is pretty authentic, but I have to tell you that like everything in India, every home has their own way of making things, so I'm sure And you'll be surprised at how simple it is.

I'll probably only use one chilli next time. That said, I did use 'finger chillies' which are pretty hot! Goan prawn, potato & coconut curry. You can cook Goan Coconut Haddock Curry using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Goan Coconut Haddock Curry

1. It's 450 g of Haddock, chunks.
2. Prepare 50 g of fresh it grated coconut.
3. You need 150 ml of coconut milk.
4. Prepare 1 of onion, diced.
5. It's 1 of onion,sliced.
6. It's 3 clove of garlic.
7. Prepare 3 of green chillis.
8. You need 1/2 tablespoon of juice of lemon 🍋.
9. You need 2 teaspoon of ginger, grated.
10. Prepare 1 teaspoon of tamarind paste.
11. Prepare 1/2 teaspoon of cumin powder.
12. You need 1/2 teaspoon of cumin seeds.
13. You need 1/2 teaspoon of coriander powder.
14. Prepare 1/2 teaspoon of coriander, crushed.
15. You need 3/4 of sea salt or to taste.
16. You need 1/2 teaspoon of turmeric x 2.
17. Prepare 2 tablespoon of rapeseed oil.
18. You need 1 of medium tomato.
19. You need 1 teaspoon of tomato purée.
20. You need Handful of coriander chopped for garnish.
21. You need of Grated coconut for garnish.

The curry blend smelled so good and the haddock took on the flavors perfectly! Though you can also serve with chapatis. The haddock simply cooked with chilli, coriander and lemongrass in this flavoursome, healthy dish, served with coconut rice. Stir in the coconut and cook until toasted and brown, stirring continuously to prevent it from scorching.

Goan Coconut Haddock Curry instructions

1. First step, soak the dry red chillis in cup of water.
2. Mix the salt, 1/2 teaspoon turemric, lemon juice and rub into the haddock chunks..
3. After 15 minutes drain the dry chillis, keeping the water aside..
4. Add half the water, coconut grated, garlic, coriander powder, cumin powder, tamarind paste, turmeric, green chilli, tomato, tomato puree, diced onion, blend to a smooth paste.
5. In a shallow wide pan, pop the cumin seeds in hot oil, add the sliced onions & sauté until translucent, add the spice paste, grated ginger, crushed coriander stir for a few minutes and a little water from the soaked dry chillis. To this add salt, coconut milk and simmer and keep stirring until the oil is seen on top..
6. Lastly place the marinated haddock chunks into the sauce and simmer for fish is cooked, about 5 minutes..
7. Garnish with chopped coriander and grated coriander.

Put this mixture into a blender and add. This chicken curry with coconut is definitely one for spice fans. It isn't creamy and also has delicious flavours of nutmeg and star anise. I hope you enjoy this chicken curry with coconut - xacutti recipe as much as my family and I do. If you do try it, please don't be a.

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