2 cups basmati rice
2 brown onions, sliced
1 tbs salt flakes
1 bunch coriander, root and stems chopped, leaves reserved
185g Goan cuisine yellow curry paste
300ml coconut water
330ml coconut cream
2 green chillies, halved and deseeded
1 tsp fish sauce
8 x 125g white fish fillets
Cucumber oil, for garnish
Coconut sambal, optional
- Place the rice into an unperforated steam container and add 500ml of water. Steam at 100°C for 15 minutes.
- Heat a deep frying pan on medium-high heat, induction setting 7. Melt the ghee and add the sliced onions. Cook the onions until softened and starting to caramelise, add the salt.
- Once caramelised, add the coriander stems and root and cook for 1 minute.
- Add the curry paste and cook for 3-4 minutes, or until fragrant and the paste begins to split. Reduce the heat to medium, induction setting 5.
- Add the coconut water, stir gently until combined, then bring to the boil on high heat, induction setting 8. Follow with the coconut cream and return to a boil.
- Add the chillies and season with the fish sauce. Remove from the heat and set aside.
- Once the rice is cooked, leave inside the steam oven. Add the fish fillets to the curry sauce, and stir carefully to coat the fish.
- Place the fish into the steam oven and Steam at 95°C for 5 minutes.
- Spoon rice into bowls, top with a fish fillet and a few spoonful’s of the curry sauce.
- Add a few drops of cucumber oil and some coriander leaves.
Hints and tips
- Various fish varieties can be used for this recipe, such as rockling, barramundi, snapper, flathead, blue warehou or monkfish.
- Yellow curry (also known as Xec Xec) is a traditionally made Goan curry paste made with turmeric, purchased from speciality supermarkets and grocers.
- Curry sauce can be made and frozen for up to 3 months.