Goan-Style Hake & Spinach Curry With Coriander Rice
Goan curries famously marry the creaminess of coconut with fish. For this simple twist, you'll poach fish in a mix of aromatic spices and spinach. Serve with coriander brown basmati rice.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until later
Boil half a kettle
While the rice is cooking, peel and finely dice your red onion[s]
Peel (scrape the skin off with a teaspoon) and grate (or finely chop) your ginger
Peel and grate (or finely chop) your garlic
Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the diced red onion and cook for 3-4 min or until starting to soften
Once slightly softened, add the grated ginger & garlic to the pan and cook for 1 min or until fragrant
While the garlic and ginger are cooking, chop your creamed coconut roughly (if required!)
Dissolve the chopped creamed coconut and vegetable stock mix in 300ml [390ml] [500ml] boiled water – this is your coconut stock
Add your curry powder, ground turmeric and a pinch of salt to the onion and cook for 30 secs or until fragrant
Once fragrant, add your tomato paste, most of the chopped chilli (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for a further 1 min
Add the coconut stock and cook for 1-2 min or until starting to thicken – this is your Goan-style curry sauce
While the sauce is thickening, wash your spinach, then chop it roughly
Add the chopped spinach to the curry sauce and stir continuously for 1-2 min or until wilted
While the spinach is wilting, cut your hake fillet[s] into bite-sized pieces
Add the chopped hake to the curry and cook, covered, for 6-7 min or until cooked through – this is your Goan-style hake & spinach curry
Tip: Your fish is cooked when it turns opaque and flakes easily
Meanwhile, chop your coriander finely, including the stalks, then stir it through the cooked rice with a pinch of salt – this is your coriander rice
Serve the Goan-style hake & spinach curry over the coriander rice and garnish with the remaining chopped chilli (not a fan of spice? Just add a little!)
Tip: For fancy presentation, press the rice into a small bowl and turn out
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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