CookEat Recipe
Fish Curry Goa
Striped bass in a strained vegetable curry sauce with fresh coconut and boiled rice.
Method
Steps
Step 1
Scale and clean the striped bass. Remove the head, split the fish through the back, and remove the spinal bone and skin. Cut all the flesh into twelve even pieces and refrigerate while making the sauce. Put the head, bones and skin in a saucepan with the separate quart of water, two teaspoons of salt and three saltspoons of pepper. Boil for thirty minutes.
Step 2
Peel the small carrot and onion, seed the half green pepper and core the apple. Finely slice these with the ripe tomato and garlic. Melt the butter in another saucepan, add the sliced ingredients, bay leaf, thyme and chopped fresh mint, and gently brown for about eight minutes. Mix in the flour and stir for one minute.
Step 3
Strain all the fish broth into the vegetable pan. Add the good teaspoon of curry powder, Worcestershire sauce, grated nutmeg and finely cut rind of the quarter lemon. Mix well and slowly boil for about thirty minutes. Press the sauce through a strainer into a clean saucepan.
Step 4
Grate the fresh coconut flesh. Add all twelve fish pieces and the coconut to the strained sauce, mix gently and cook at a gentle boil for about twenty-five minutes. Continue as needed until the thickest fish pieces reach 70°C and remain at or above that temperature for two minutes, checked with a food thermometer.
Step 5
While the fish cooks, preheat the oven to 325°F (163°C). Wash the dry rice in three changes of fresh water and drain. Bring plenty of separate water to a boil with the remaining one teaspoon of salt. Add the rice, stir gently and boil for about twelve minutes, until about three-quarters cooked. Drain thoroughly, transfer to an oven-safe all-metal colander rated for this temperature and place over a baking pan in the oven with the door closed. Fluff frequently with a fork for about ten minutes, continuing as needed until the grains are fully tender, dry and separate. If ready before the fish, keep the rice hot at 60°C or above.
Step 6
Dress all the fish and curry sauce on a hot serving dish and arrange the prepared rice around it. Serve promptly.
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