GOAN COCONUT CURRY

This is such a quick and simple dish, packed with fragrance and powerful delicious ingredients.

PREP 15m

COOK 20m

TOTAL 35m

SERVES 2

Ingredients:

  • 3 tablespoons oil

  • 1 finely diced onion

  • 3 garlic bulbs, grated

  • 1-inch ginger, grated

  • 1 teaspoon coriander seeds/powder

  • 1 teaspoon Garam Masala

  • 1 teaspoon cumin seeds

  • 1 teaspoon mustard seeds

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1 tin chopped tomatoes

  • 1 tin coconut milk

  • Meat/vegetables of your choice

  • 1/2 cup basmati rice

  • 1 cup water

To Garnish:

  • Chopped peanuts

  • Spring onion

  • Chilies

  • Coriander

Method:

  1. Heat 3 tablespoons of oil in a large saucepan over medium heat. Add the finely diced onion and fry gently until softened and starting to turn brown.

  2. Add the grated garlic and ginger to the pan, along with the coriander seeds/powder, Garam Masala, cumin seeds, mustard seeds, turmeric, paprika, and salt. Fry for an additional 2-3 minutes, being careful not to burn the spices.

  3. Pour in the tin of chopped tomatoes and the tin of coconut milk. Stir well to combine, then simmer the mixture for 10 minutes.

  4. While the curry simmers, prepare the fragrant rice. In a separate saucepan, heat a bit of oil over medium heat. Add the basmati rice and fry for 1-2 minutes until lightly toasted. Then, add 1 cup of water to the saucepan. Bring to a light boil, then reduce the heat to low, cover with a lid, and simmer for 10 minutes. Do not remove the lid during this time.

  5. After 10 minutes, remove the rice from the heat and let it sit, covered, for an additional 5 minutes. Then, fluff up the rice with a fork.

  6. Add your choice of meat or vegetables to the curry sauce and simmer until cooked through.

  7. Serve the coconut curry over the fragrant rice, garnished with chopped peanuts, spring onion, chilies, and coriander.

  8. Enjoy your flavorful coconut curry with fragrant rice!