Goan-Style Cod Curry with Rice
Makes 1 serving

INGREDIENTS
170 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
120 ml Reduced-fat coconut milk, tinned
60 g Onion
100 g Tomato
5 g Rapeseed oil
2 cloves, about 6 g Garlic
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A thumb, grated Fresh ginger
Half a teaspoon Ground turmeric
Half a teaspoon Chilli powder
One teaspoon Ground coriander
Of one lime Lime juice

METHOD
1. Fry the finely chopped onion in the oil for eight minutes until golden, then add the garlic, ginger and the ground spices and stir for a minute.
2. Add the chopped tomato and cook for five minutes until it breaks down into the onion.
3. Pour in the coconut milk and 100 ml of water, season with salt, and simmer for five minutes.
4. Add the cod in large chunks and poach gently for six minutes. Squeeze in the lime at the end and taste; it should be sharp.
5. Serve over the rice.

Contains fish.

RECIPE NOTES
Goan fish curries are soured with tamarind or kokum. Lime is the substitute that is in every kitchen and it does the job.
The rice is 100 g cooked, which is a small portion on purpose. The sauce is thin and there is a lot of it, so the plate does not feel short.

Full recipe: https://www.getfuel8.com/recipes/goan-cod-curry-rice
