Gymkhana Goan Fish Curry
Gymkhana Goan Cooking Sauce (300ml)
$16.95
Hand-packed and dispatched from our Corio, Victoria warehouse, with free delivery Australia-wide on orders over $100.
A coastal classic from Gymkhana. Thick fillets of white fish are marinated in roasted chilli and garlic, seared until golden, then simmered in a tangy Goan curry sauce and finished with a sizzling tadka of mustard seeds, curry leaves and fresh chilli. Gymkhana uses cod. Blue-eye trevalla, snapper or barramundi all work well here. Contains fish and mustard.
Method
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Coat the fish fillets in the roasted chilli and garlic marinade with the turmeric, chilli powder and salt. Cover and refrigerate for 15 to 20 minutes.
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Heat the oil in a frying pan over medium-high heat. Sear the fish skin side down for 6 minutes, until golden, then turn and cook for 4 minutes more, until cooked through.
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Pour the Goan sauce into the pan around the fish and simmer for 6 to 8 minutes.
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For the tadka, heat the second tablespoon of oil in a small pan. Add the mustard seeds and, once they start to pop, the curry leaves and chilli. Cook for 30 seconds, until the leaves crackle.
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Spoon the tadka over the curry and serve with basmati rice.
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