400 g (2 cups) basmati rice
500 ml (2 cups) water
50 g ghee
2 brown onions, thinly sliced
1 tbsp salt flakes
1 bunch coriander, root and stems chopped, leaves reserved
185 g homemade or store bought Goan curry paste
300 ml coconut water
330 ml coconut cream
2 green chillies, halved and deseeded
1 tsp fish sauce
8 x 125g white fish fillets
Goan curry paste
4 dried chillies, Kashmiri is preferred, seeds removed
155 g (1 ¾ cups) desiccated coconut
2 tbsp tamarind paste
5 cm piece ginger (25 g), grated
4 garlic cloves, grated (approximately 1 tbsp)
½ large onion, thinly sliced
¼ tsp ground turmeric
¼ tsp ground cumin
¼tsp Black Pepper
1 tsp ground coriander Seeds
Cucumber oil, for garnish, optional
Coconut sambal, optional
- Place the rice and water into an unperforated steam container. Place into the steam oven and Steam at 100°C for 15 minutes.
- Heat a deep frying pan on medium-high heat, induction setting 7. Melt the ghee and add the sliced onions. Cook the onions until softened and starting to caramelise, add the salt.
- Once caramelised, add the coriander stems and root and cook for 1 minute.
- Add the curry paste and cook for 3-4 minutes, or until fragrant and the paste begins to split. Reduce the heat to medium, induction setting 5.
- Add the coconut water, stir gently until combined, then bring to the boil on high heat, induction setting 8. Follow with the coconut cream and return to a boil.
- Add the chillies and season with the fish sauce. Remove from the heat and set aside.
- Once the rice is cooked, leave inside the steam oven. Add the fish fillets to the curry sauce, and stir carefully to coat the fish.
- Place the fish onto a perforated steam container and place into the steam oven. Steam at 95°C for 5 minutes.
Goan curry paste
- Blend or process all ingredients, except the water, until very smooth. Add a little bit of extra water to get the ingredients blending smoothly if needed.
- Paste can be made a few days before to allow the flavour to develop.
- Spoon rice into bowls, top with a fish fillet and a few spoonful’s of the curry sauce.
- Add a few drops of cucumber oil and some coriander leaves, if desired.
Hints and tips
- Various fish varieties can be used for this recipe, such as rockling, barramundi, snapper, flathead, blue warehou or monkfish.
- Curry sauce can be made and frozen for up to 3 months.