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Ref: 260
Heading: Mains
Cuisine: Indian
Food Type: Seafood
No of Portions: 6
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Ingredients & Prep

   500 g  Monk fish trimmed & cut into chunks
   400 ml  Coconut milk full fat
   600 g  Tomatoes chopped
   300 g  Prawns cooked de-frosted
   2 Onion med sliced
   2 Green chilli
   1 tbsp  Garlic paste
   1 tbsp  Palm sugar or dark brown sugar
   1 tbsp  Tamarind paste
   30 g  Fresh coriander stalks only chopped
   1 tbsp  Ginger paste
   1 tbsp  Coriander seeds
   1 tsp  Cumin seeds
   1 Star anise
   1/2 tsp  Turmeric ground
   4 tbsp  Vegetable oil
  Naan Bread
   450 g  Plain flour
   125 ml  Coconut milk
   125 g  Greek plain Yogurt
   35 g  Fresh coriander leaves only chopped
   1 tbsp  Garlic chopped finely
   6 tbsp  Vegetable oil
   1 tsp  Salt
   1 tsp  Baking powder
   sprinkle  Fresh coriander chopped


  Step 1
Make naan breads, sieve flour, salt & baking powder together in a large  bowl. Mix together coconut milk & the item milk plus half the oil, then gradually stir into the flour. Bring together to make a thick dough & knead for 10 mins to make a smooth and pliable dough.
  Step 2
Divide into 115 g pieces & cover with a damp tea towel to stop it drying out.
  Step 3
Mix finely chopped garlic with the other half oil in a bowl, roll out a piece of dough into a rough 10 cm (4 in) circles,  brush garlic oil all over the dough then sprinkle over fresh coriander, fold naan over into a semicircle, enclosing filling. With straight side nearest to you, roll with a rolling pin into a teardrop shape about 5 mm (¼in) thick, set aside under damp tea towel.
  Step 4
Dry fry spice mix with coriander seeds, cumin seeds & star anise tossing until they start to smoke, remove & grind to a powder in a pestle & mortar or a spice grinder, add turmeric & set aside.
  Step 5
Make the paste by blitzing in a food processor the tomatoes, garlic, ginger, chillies & coriander stalks to a paste, then stir in sugar & tamarind & set aside.
  Step 6
Heat a dry frying pan on a med heat & cook naans individually for 3 to 4 mins on each side or until they colour nicely, keep warm in the oven set very low, until all are done.
  Step 7
Heat a wok (is best) or high sided frying pan is good, add oil & fry onion med brown, add spice mixture & stir in, then add paste mixture & stir well then simmer for about 10 to 12 mins, keep stirring not to allow to stick & burn.
  Step 8
When nice & thick add coconut milk & simmer for about 5-10 min until thickened, if too thick loosen with water add monkfish & simmer for 6-10 min until fish is cooked through, add cooked prawns then take off the heat & stir in carefully not to break up the fish, serve with garnish.

Suggestion & Tips

Serve with some rice.
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