This wonderfully spiced fish dish from the southwestern coastal region of India is complemented perfectly by cardamom basmati rice

I’m really keen to get people having fun in the kitchen. I love teaching people how to taste and understand food, not just how to follow a recipe, but how to actually cook and enjoy it! If cooking feels like a chore, you’re doing it wrong. I want cooking to be a part of the day you truly look forward to.

Here is my recipe for Goan Coconut Fish Masala with Toasted Cardamom Rice...

CARDAMOM RICE

  • ½ tsp cardamom seeds
  • 1 cup basmati rice
  • 2 cups water
  • Large pinch of salt

INSTRUCTIONS

  1. Place a pot on medium heat and gently toast the cardamom seeds until you can start to smell the spice.
  2. Add the rice, water and salt. Bring to a boil on a high heat. As soon as it's boiling rapidly, turn down to the lowest heat, put the lid on tight and leave covered for 10 minutes. Do not open or touch the lid.
  3. After 10 minutes, turn off and leave covered for an additional 10 minutes. Remember: don’t open or touch the lid.

GOAN COCONUT FISH MASALA

  • 2 rockfish filets (could substitute with other fish, such as ling cod or halibut)
  • 1 heaping tbsp garam masala
  • Half a white onion, peeled and sliced
  • 5 cloves of garlic, peeled and sliced
  • 1 thumb ginger, peeled and sliced
  • 1 large ripe tomato, roughly cubed
  • ½ can full fat coconut cream, mixed well
  • ½ bunch cilantro, roughly chopped
  • Lime
  • Neutral oil (canola or vegetable is best, but not olive oil)
  • Pinch of salt 

INSTRUCTIONS

  1. Start with a large frying pan on a medium heat with a splash of oil.
  2. Add onion, garlic and ginger and cook down for a few minutes. Add garam masala and fry until spices are cooked slightly.
  3. Add tomatoes to deglaze scraping all the spices off the bottom of the pan, and then add coconut milk and stir until bubbling.
  4. When everything is bubbling, add fish and season with a large pinch of salt and a big squeeze of lime juice. Cook for a few minutes until fish cooked through.
  5. Plate and garnish with lime and cilantro.

Serves 2 (can easily be doubled or tripled)

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