Goan food has many similarities with Portuguese food and this is mainly because of Portuguese inhabitants who lived there for almost 450 years. Goans didn’t take after their prominent use of garlic in every dish, but definitely latched on to their flair for bread-making. You’ll see that Goans often swap their regular bowl of steamed rice with soft and warm bread. Spices, fish and coconut have dominated Goan food for centuries and it’s only in the last few years it has started to be featured with new, more innovative ingredients like fenni and vinegar. I found this recipe and discovered it was surprisingly tasty, it freezes also freeze well.
Ingredients – serves 4
- 150g red lentils
- 1 small bunch of fresh basil
- 1 smal bunch of coriander, stalks and leaves separated
- 2 cloves of garlic
- 3 cm piece of ginger, peeled
- zest of 1 lime
- 1/2 to 1 tsp chilli powder
- 1 tbsp vegetable oil
- 1 star anise
- 1 onion peeled and diced (I used a red onion)
- 700ml fish stock
- 400g coley, cut into large 4cm chunks
Soak the lentils in a bowl of water for 45 minutes, then drain totally.
Place the basil, coriander stalks, garlic, ginger, lime zest and chilli powder in a blender and blitz until smooth, add a little water to get it going if needed.
Heat the oil in a large casserole dish over a medium to high heat. When
hot add the onion and star anise and fry for 5 minutes. Add the curry paste and cook for 4 minutes, stirring continuously.
Pour in the stock and bring to the boil.
Add the soaked lentils and simmer for 20 minutes or until the lentils are just cooked through.
Add the fish pieces, pouring in a little water if needed. Bring back up to a simmer and cook for a further 10 minutes.
Roughly chop the coriander leaves and stir through the curry before serving.