Goan Trout Curry

A stella fish curry recipe from Ren’s Kitchen – one of the best curries you can make. 

Purchase Ren’s Blends Goan Fish Curry spice pack from our website.

Prep time 20 mins and cooking 30 mins

Serves 4

Ingredients:             

4 Fillet portions of fresh ChalkStream® trout 130g each

1 Ren’s Blends Goan Fish Curry spice pack

1 lime, zest and juice

1 tsp of salt

1 tsp of vegetable oil

2 medium onions, finely sliced

2 tomatoes, chopped into large chunks

20 fresh curry leaves

4 cloves of garlic

1 thumb sized piece of ginger roughly chopped

1 bunch of coriander, washed and roughly chopped

200g block cream of coconut

100ml of hot water

2 tsp of salt (for the sauce)

2 tsp tamarind concentrate

200g of pilau rice

Method

Cut the trout into bite sized pieces place in a bowl with the lime juice, zest and salt, thoroughly mix and leave to marinate for 15 minutes.

Heat the oil in a large saucepan on a medium heat for 2 minutes, add sachet 1from the spice pack, place the lid on the pan and let the spices cook for 10 seconds then add the onions, tomatoes and curry leaves. Turn down the heat to medium and let the onion mixture cook for 10-12 minutes.

To make the paste, use a hand blender or food processor, blend the garlic, ginger, coriander, coconut and water with sachet 2.

Add the paste to the onions and tomatoes with sachets 3 and 4, the salt and tamarind, stir thoroughly, turn down the heat to low, place the lid on the pan and cook your sauce for a further 10 minutes.

Determine your required chilli level using the scale on the spice pack and add the indicated amount of chilli powder from sachet 5.

Drain the liquid from the fish and add to the sauce, carefully coat the fish with the sauce, let the fish cook for 10-15 minutes with the lid off.  Serve with pilau rice.